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Stocks And Soups

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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. When and how should cold soups be served?
Cold soups should be chilled and served into chilled cups or bowls.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Starches - beans - roux.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.

2. What is a REMOUILLAGE?
Puree - Reduction - and Roux.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Bisque.
A weak stock made from a second wash of solids after draining of the original stock.

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

4. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Water - Wine - and Broth.
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
It's a stock made from fresh herbs & spices. The only difference is the flavoring.

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

6. When and how should hot soups be served?
Hot soups should be served a la minute - especially broths and consommes
When the stock is cold.
Water - Wine - and Broth.
Cold soups should be chilled and served into chilled cups or bowls.

7. When should dried herbs be added to a soup?
A starch and a fat.
A weak stock made from a second wash of solids after draining of the original stock.
Add more liquid.
At the beginning or in the middle - depending on the cook time.

8. What must you do to the roux to make it work?
Cool to 70
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Puree - Reduction - and Roux.
You have to cook it.

9. What are the 4 components of a stock?
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Hot soups should be served a la minute - especially broths and consommes
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.
Color - clarity - flavor/aroma - & body.

10. What is the purpose of a roux?
Puree - Reduction - and Roux.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Color - clarity - flavor and aroma - and body.
To thicken a soup.

11. What is the name of the knife cut for making small dice?
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.
It is a browned onion - and it's used to flavor soups.
You have to cook it.

12. What ingredients are used to thicken soups?
Stock with seafoods and rice. Others cream soups have thickeners in them.
Puree - Reduction - and Roux.
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.
Starches - beans - roux.

13. When should fresh herbs be added to a soup?
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
1 cup = 8 ounces.
To Taste.
Fresh herbs should be added last.

14. When should you add a Bouquet GARNI or a SACHET D'ESPICES to a STOCK?
Soups - Sauces - and Stews.
To Taste.
When the stock is cold.
When the stock has abput 45 minutes-1 hour left to simmer.

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

16. What are two classifications of soup and give two examples for each classification?
When the stock has abput 45 minutes-1 hour left to simmer.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Color - clarity - flavor/aroma - & body.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.

17. What are the four QUALITY STANDARDS for a STOCK?
Color - clarity - flavor and aroma - and body.
1/4x1/4x1/4.
1 cup = 8 ounces.
A weak stock made from a second wash of solids after draining of the original stock.

18. List the aromatics used in soup making?
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
Onions & garlic.
A pot that is taller than it is wide and has handles.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'

19. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Stock with seafoods and rice. Others cream soups have thickeners in them.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Fresh herbs should be added last.

20. What does 'a la minute' mean?

21. What is a BISQUE? How does it differ from other cream soups?
Stock with seafoods and rice. Others cream soups have thickeners in them.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.

22. What is evaporation and how does it affect the cooking of soups and stocks?
Batonnet.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
You have to cook it.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.

23. What do you do to a soup if it is too thick?
When the stock has abput 45 minutes-1 hour left to simmer.
Add broth or water - adjust seasoning.
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.

24. What is the most common liquid to make a soup?
Soups - Sauces - and Stews.
Cool to 70
At the beginning or in the middle - depending on the cook time.
Stock.

25. List three basic or simple stocks.
Chicken stock - Vegetable stock - and Fish stock.
Fresh herbs should be added last.
When the stock has abput 45 minutes-1 hour left to simmer.
Cold soups should be served when it's hot outside. They should be served in a cold dish.

26. 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.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
Onions & garlic.
Thickner that comes naturally from the bones of animals.

27. What is the size of a small dice?
A weak stock made from a second wash of solids after draining of the original stock.
Made from Lobster - Shrimp - or Crayfish shells
Salt - Pepper - and Thyme.
1/4x1/4x1/4.

28. Which is larger a tablespoon or a teaspoon?
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Tablespoon.
To remove fat from the stock when it's cold.
Color - clarity - flavor/aroma - & body.

29. 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
Batonnet.
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
Cool to 70
Cooked to order fresh - often right before the guests.

30. What are three uses of a stock?
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
To thicken 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.
Soups - Sauces - and Stews.

31. When and how should hot soups be served?

32. Define a STOCK.
Starches - beans - roux.
A stock is a flavorful liquid made by simmering in a liquid.
Bisque.
Cold soups should be chilled and served into chilled cups or bowls.

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

34. Give three examples of herbs we used to make soups in our labs.
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.
Color - clarity - flavor/aroma - & body.
Salt - Pepper - and Thyme.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.

35. List three methods used for thickening soups.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Hot soups should be served a la minute - especially broths and consommes
A weak stock made from a second wash of solids after draining of the original stock.
Puree - Reduction - and Roux.

36. When should we DEGRASSER a stock?
Bisque.
Chicken stock - Vegetable stock - and Fish stock.
When the stock is cold.
To remove fat from the stock when it's cold.

37. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?
Stock with seafoods and rice. Others cream soups have thickeners in them.
Cooked to order fresh - often right before the guests.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.

38. Name 3 liquids can be used in making a stock?
Water - Wine - and Broth.
Fresh herbs should be added last.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
It is a browned onion - and it's used to flavor soups.

39. What is GELATIN?
Style of preparation where the food is cooked right before it's served to the guests.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Thickner that comes naturally from the bones of animals.
A starch and a fat.

40. List three REGIONAL SOUPS.
Batonnet.
To thicken a soup.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Water - Wine - and Broth.

41. What do you do to a soup if it is too thick?
Cold soups should be served when it's hot outside. They should be served in a cold dish.
To Taste.
Add more liquid.
Add broth or water - adjust seasoning.

42. What is the definition of a SOUP?
1 cup = 8 ounces.
Add more liquid.
Add broth or water - adjust seasoning.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.

43. List three ways we can cool a stock.
Cool to 70
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.

44. What does DEGRASS mean?

45. What ingredient in the soup does the term CHOWDER refer?
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
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
Bisque.

46. What does TT mean?
To Taste.
Add more liquid.
Thickner that comes naturally from the bones of animals.
1/4x1/4x1/4.

47. What does 'a la minute' mean?
Add broth or water - adjust seasoning.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Cooked to order fresh - often right before the guests.

48. What two parts make up a roux and what are there ratios?
A starch and a fat.
Chicken stock - Vegetable stock - and Fish stock.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.

49. When and how should cold soups be served?

50. How many ounces are in one cup?
Bisque.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Add broth or water - adjust seasoning.
1 cup = 8 ounces.