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. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?
When the stock has abput 45 minutes-1 hour left to simmer.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Cold soups should be chilled and served into chilled cups or bowls.
Color - clarity - flavor/aroma - & body.


2. What is a CONSOMME? Describe how it is made?
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Chicken stock - Vegetable stock - and Fish stock.
Cold soups should be chilled and served into chilled cups or bowls.


3. When should fresh herbs be added to a soup?
Fresh herbs should be added last.
Made from Lobster - Shrimp - or Crayfish shells
Stock with seafoods and rice. Others cream soups have thickeners in them.
Add broth or water - adjust seasoning.


4. What is GELATIN?
Puree - Reduction - and Roux.
Starches - beans - roux.
Thickner that comes naturally from the bones of animals.
Soups - Sauces - and Stews.


5. What does CARAMELIZATION mean?
Cold soups should be chilled and served into chilled cups or bowls.
Water - Wine - and Broth.
To brown meat - vegetables - or fruits to create a flavorful crust.
Made from Lobster - Shrimp - or Crayfish shells


6. What is the purpose of a roux?
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
To thicken a soup.
Salt - Pepper - and Thyme.
Thickner that comes naturally from the bones of animals.


7. What does DEGRASS mean?

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8. What is a FUMET?
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Cool to 70
1/4x1/4x1/4.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.


9. How many ounces are in one cup?
Color - clarity - flavor and aroma - and body.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
It is a browned onion - and it's used to flavor soups.
1 cup = 8 ounces.


10. What are the four QUALITY STANDARDS for a STOCK?
A stock is a flavorful liquid made by simmering in a liquid.
Hot soups should be served a la minute - especially broths and consommes
Color - clarity - flavor and aroma - and body.
Cold soups should be served when it's hot outside. They should be served in a cold dish.


11. What is used to make a shellfish stock?
Made from Lobster - Shrimp - or Crayfish shells
Stock with seafoods and rice. Others cream soups have thickeners in them.
A pot that is taller than it is wide and has handles.
Hot soups should be served a la minute - especially broths and consommes


12. What does DEPOUILLAGE mean and why do we do this?
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
To thicken a soup.
Cooked to order fresh - often right before the guests.
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.


13. When and how should cold soups be served?

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14. What is a REMOUILLAGE?
Color - clarity - flavor and aroma - and body.
A weak stock made from a second wash of solids after draining of the original stock.
Cold soups should be chilled and served into chilled cups or bowls.
To remove fat from the stock when it's cold.


15. 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?
It is a browned onion - and it's used to flavor soups.
Cool to 70
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
Cold soups should be served when it's hot outside. They should be served in a cold dish.


16. When should you add a Bouquet GARNI or a SACHET D'ESPICES to a STOCK?
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
When the stock has abput 45 minutes-1 hour left to simmer.
Onions & garlic.


17. What two parts make up a roux and what are there ratios?
A starch and a fat.
Water - Wine - and Broth.
Bisque.
Stock with seafoods and rice. Others cream soups have thickeners in them.


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

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19. Define a STOCK.
Starches - beans - roux.
A stock is a flavorful liquid made by simmering in a liquid.
Puree - Reduction - and Roux.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.


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.
Made from Lobster - Shrimp - or Crayfish shells
Cooked to order fresh - often right before the guests.
Cold soups should be chilled and served into chilled cups or bowls.


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

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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 is OIGNON BRULE and What is it used for?

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24. What do you do to a soup if it is too thick?
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
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.
Add broth or water - adjust seasoning.


25. What is the most common liquid to make a soup?
Add broth or water - adjust seasoning.
Chicken stock - Vegetable stock - and Fish stock.
Stock.
It is a browned onion - and it's used to flavor soups.


26. 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
A weak stock made from a second wash of solids after draining of the original stock.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Add broth or water - adjust seasoning.
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


27. Which is larger a tablespoon or a teaspoon?
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Fresh herbs should be added last.
Tablespoon.
Batonnet.


28. What is the size of a small dice?
1/4x1/4x1/4.
You have to cook it.
To remove fat from the stock when it's cold.
Color - clarity - flavor/aroma - & body.


29. What is a BISQUE? How does it differ from other cream soups?
Batonnet.
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.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.


30. Give three examples of herbs we used to make soups in our labs.
Cooked to order fresh - often right before the guests.
Batonnet.
Thickner that comes naturally from the bones of animals.
Salt - Pepper - and Thyme.


31. List the aromatics used in soup making?
Onions & garlic.
1/4x1/4x1/4.
Stock with seafoods and rice. Others cream soups have thickeners in them.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.


32. What ingredient in the soup does the term CHOWDER refer?
To Taste.
Color - clarity - flavor and aroma - and body.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Bisque.


33. What does 'a la minute' mean?
Onions & garlic.
Cooked to order fresh - often right before the guests.
Made from Lobster - Shrimp - or Crayfish shells
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.


34. What ingredients are used to thicken soups?
A weak stock made from a second wash of solids after draining of the original stock.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Starches - beans - roux.


35. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?
To thicken a soup.
Bisque.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Cool to 70


36. List three ways we can cool a stock.
Bisque.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
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.


37. What are the 4 components of a stock?
1/4x1/4x1/4.
Onions & garlic.
Color - clarity - flavor/aroma - & body.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.


38. What is evaporation and how does it affect the cooking of soups and stocks?
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Color - clarity - flavor and aroma - and body.
Thickner that comes naturally from the bones of animals.


39. List three basic or simple stocks.
Chicken stock - Vegetable stock - and Fish stock.
Stock.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.


40. What does 'a la minute' mean?

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41. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?
Tablespoon.
Stock.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Water - Wine - and Broth.


42. When should we DEGRASSER a stock?
Add more liquid.
Starches - beans - roux.
Color - clarity - flavor and aroma - and body.
When the stock is cold.


43. What does TT mean?
To Taste.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Add broth or water - adjust seasoning.
You have to cook it.


44. When and how should hot soups be served?
Hot soups should be served a la minute - especially broths and consommes
Add more liquid.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.


45. What do you do to a soup if it is too thick?
1 cup = 8 ounces.
To brown meat - vegetables - or fruits to create a flavorful crust.
Add more liquid.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.


46. Name 3 liquids can be used in making a stock?
1 cup = 8 ounces.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Water - Wine - and Broth.


47. List three REGIONAL SOUPS.
Cooked to order fresh - often right before the guests.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Style of preparation where the food is cooked right before it's served to the guests.


48. List three methods used for thickening soups.
Add more liquid.
Puree - Reduction - and Roux.
Thickner that comes naturally from the bones of animals.
Made from Lobster - Shrimp - or Crayfish shells


49. What is the definition of a SOUP?
Thickner that comes naturally from the bones of animals.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
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.


50. What are three uses of a stock?
Cold soups should be served when it's hot outside. They should be served in a cold dish.
To thicken a soup.
Soups - Sauces - and Stews.
Tablespoon.