Stocks And Soups

Instructions:

• Answer 50 questions in 15 minutes.
• If you are not ready to take this test, you can study here.
• Match each statement with the correct term.
• Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.

1. List the aromatics used in soup making?
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Onions & garlic.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
To thicken a soup.


2. What does DEGRASS mean?

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3. Who is Escoffier? What did he say about STOCKS?

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4. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?
You have to cook it.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
First - cook beef in olive. Add onions - celery - carrots - and garlic until meat is browned. Drain off excess fat. Stir in beef stock - tomato concasse - and tomato paste. Add HALF of the herbs. Add pasta. Cover and cook on simmer for about 20-30 mi


5. What is the purpose of a roux?
A stock is a flavorful liquid made by simmering in a liquid.
Thickner that comes naturally from the bones of animals.
Style of preparation where the food is cooked right before it's served to the guests.
To thicken a soup.


6. List three ways we can cool a stock.
Fresh herbs should be added last.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Color - clarity - flavor/aroma - & body.


7. Describe a stock pot.
A pot that is taller than it is wide and has handles.
Onions & garlic.
Stock.
Color - clarity - flavor/aroma - & body.


8. What is the most common liquid to make a soup?
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Stock.
Add broth or water - adjust seasoning.
Color - clarity - flavor/aroma - & body.


9. List three REGIONAL SOUPS.
A stock is a flavorful liquid made by simmering in a liquid.
Cool to 70
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
To brown meat - vegetables - or fruits to create a flavorful crust.


10. After we have cooked the stock - how long do we have to cool the stock to 70 degrees F? How long do we have to cool it to 41 degrees F or lower?
Cool to 70
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Water - Wine - and Broth.
You have to cook it.


11. List three basic or simple stocks.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Chicken stock - Vegetable stock - and Fish stock.
To brown meat - vegetables - or fruits to create a flavorful crust.
Soups - Sauces - and Stews.


12. What is a FUMET?
Add broth or water - adjust seasoning.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
A pot that is taller than it is wide and has handles.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.


13. What is OIGNON BRULE and What is it used for?

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14. What does CARAMELIZATION mean?
A starch and a fat.
Stock.
To brown meat - vegetables - or fruits to create a flavorful crust.
Color - clarity - flavor/aroma - & body.


15. When and how should hot soups be served?

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16. What is the size of a small dice?
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Onions & garlic.
1/4x1/4x1/4.
A weak stock made from a second wash of solids after draining of the original stock.


17. What is a BISQUE? How does it differ from other cream soups?
Add more liquid.
A weak stock made from a second wash of solids after draining of the original stock.
Tablespoon.
Stock with seafoods and rice. Others cream soups have thickeners in them.


18. What do you do to a soup if it is too thick?
To brown meat - vegetables - or fruits to create a flavorful crust.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
A pot that is taller than it is wide and has handles.
Add more liquid.


19. What are the 4 components of a stock?
To Taste.
Add broth or water - adjust seasoning.
Color - clarity - flavor/aroma - & body.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.


20. When and how should cold soups be served?
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
A stock is a flavorful liquid made by simmering in a liquid.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Cold soups should be chilled and served into chilled cups or bowls.


21. When and how should cold soups be served?

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22. What is a Bouquet GARNI? How is this different from a SACHET D'ESPICES?

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23. What are the four QUALITY STANDARDS for a STOCK?
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Color - clarity - flavor and aroma - and body.
When the stock has abput 45 minutes-1 hour left to simmer.


24. What is a CONSOMME? Describe how it is made?
Add more liquid.
Cooked to order fresh - often right before the guests.
Thickner that comes naturally from the bones of animals.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.


25. What does TT mean?
Cooked to order fresh - often right before the guests.
To Taste.
Onions & garlic.
Hot soups should be served a la minute - especially broths and consommes


26. Define a STOCK.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
A stock is a flavorful liquid made by simmering in a liquid.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.


27. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?
To thicken a soup.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Stock.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.


28. When should we DEGRASSER a stock?
Cold soups should be chilled and served into chilled cups or bowls.
Bisque.
Style of preparation where the food is cooked right before it's served to the guests.
When the stock is cold.


29. What are two classifications of soup and give two examples for each classification?
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Cooked to order fresh - often right before the guests.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Color - clarity - flavor/aroma - & body.


30. What does DEPOUILLAGE mean and why do we do this?
Batonnet.
A stock is a flavorful liquid made by simmering in a liquid.
Depouillage means to skim the surface of a cooking liquid. We do this to remove all the excess impurities as they collect at one side of the pot.
Made from Lobster - Shrimp - or Crayfish shells


31. When and how should hot soups be served?
Soups - Sauces - and Stews.
Depouillage means to skim the surface of a cooking liquid. We do this to remove all the excess impurities as they collect at one side of the pot.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
Hot soups should be served a la minute - especially broths and consommes


32. What is used to make a shellfish stock?
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Salt - Pepper - and Thyme.
Made from Lobster - Shrimp - or Crayfish shells


33. What is evaporation and how does it affect the cooking of soups and stocks?
Bisque.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
1 cup = 8 ounces.
A pot that is taller than it is wide and has handles.


34. Describe the MOP (method of preparation) for making PASTA FAGIOLI? Ingredients included the following:a. Pasta b. ground beef c. onions d. carrots e. celery f. tomatoes g. pasta h. beans i. beef stock j. salt and pepper
To remove fat from the stock when it's cold.
Tablespoon.
First - cook beef in olive. Add onions - celery - carrots - and garlic until meat is browned. Drain off excess fat. Stir in beef stock - tomato concasse - and tomato paste. Add HALF of the herbs. Add pasta. Cover and cook on simmer for about 20-30 mi
1/4x1/4x1/4.


35. What is a REMOUILLAGE?
Color - clarity - flavor/aroma - & body.
Color - clarity - flavor and aroma - and body.
A weak stock made from a second wash of solids after draining of the original stock.
Bisque.


36. When should you add a Bouquet GARNI or a SACHET D'ESPICES to a STOCK?
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
When the stock has abput 45 minutes-1 hour left to simmer.
1 cup = 8 ounces.
Style of preparation where the food is cooked right before it's served to the guests.


37. When should dried herbs be added to a soup?
Color - clarity - flavor and aroma - and body.
At the beginning or in the middle - depending on the cook time.
Thickner that comes naturally from the bones of animals.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.


38. What ingredient in the soup does the term CHOWDER refer?
Bisque.
Salt - Pepper - and Thyme.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.


39. List three methods used for thickening soups.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Puree - Reduction - and Roux.
At the beginning or in the middle - depending on the cook time.
1/4x1/4x1/4.


40. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?
A weak stock made from a second wash of solids after draining of the original stock.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Cool to 70
To thicken a soup.


41. What is GELATIN?
Cooked to order fresh - often right before the guests.
Thickner that comes naturally from the bones of animals.
At the beginning or in the middle - depending on the cook time.
When the stock is cold.


42. Give three examples of herbs we used to make soups in our labs.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Stock with seafoods and rice. Others cream soups have thickeners in them.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Salt - Pepper - and Thyme.


43. What do you do to a soup if it is too thick?
Onions & garlic.
Depouillage means to skim the surface of a cooking liquid. We do this to remove all the excess impurities as they collect at one side of the pot.
Add broth or water - adjust seasoning.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'


44. What must you do to the roux to make it work?
Fresh herbs should be added last.
You have to cook it.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
A weak stock made from a second wash of solids after draining of the original stock.


45. Which is larger a tablespoon or a teaspoon?
A stock is a flavorful liquid made by simmering in a liquid.
Tablespoon.
To brown meat - vegetables - or fruits to create a flavorful crust.
Onions & garlic.


46. What are three uses of a stock?
Stock.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Soups - Sauces - and Stews.
First - cook beef in olive. Add onions - celery - carrots - and garlic until meat is browned. Drain off excess fat. Stir in beef stock - tomato concasse - and tomato paste. Add HALF of the herbs. Add pasta. Cover and cook on simmer for about 20-30 mi


47. What does the term SWEAT mean? How is this different from SAUTE?

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48. What two parts make up a roux and what are there ratios?
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Starches - beans - roux.
A starch and a fat.
Batonnet.


49. What ingredients are used to thicken soups?
You have to cook it.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Color - clarity - flavor and aroma - and body.
Starches - beans - roux.


50. What is the definition of a SOUP?
Fresh herbs should be added last.
A starch and a fat.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.