Test your basic knowledge |

Stocks And Soups

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
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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. When should you add a Bouquet GARNI or a SACHET D'ESPICES to a STOCK?
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
When the stock has abput 45 minutes-1 hour left to simmer.
Add broth or water - adjust seasoning.

2. What are two classifications of soup and give two examples for each classification?
Cool to 70
You have to cook it.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.

3. What does CARAMELIZATION mean?
Water - Wine - and Broth.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Puree - Reduction - and Roux.
To brown meat - vegetables - or fruits to create a flavorful crust.

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

5. What does TT mean?
To brown meat - vegetables - or fruits to create a flavorful crust.
To Taste.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
To remove fat from the stock when it's cold.

6. Give three examples of herbs we used to make soups in our labs.
Starches - beans - roux.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
At the beginning or in the middle - depending on the cook time.
Salt - Pepper - and Thyme.

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

8. What is the name of the knife cut for making small dice?
Add broth or water - adjust seasoning.
Add more liquid.
Batonnet.
Color - clarity - flavor and aroma - and body.

9. When and how should cold soups be served?

10. Define a STOCK.
A stock is a flavorful liquid made by simmering in a liquid.
At the beginning or in the middle - depending on the cook time.
When the stock is cold.
To brown meat - vegetables - or fruits to create a flavorful crust.

11. What is a FUMET?
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.
Soups - Sauces - and Stews.
A pot that is taller than it is wide and has handles.

12. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?
Thickner that comes naturally from the bones of animals.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Style of preparation where the food is cooked right before it's served to the guests.

13. What is GELATIN?
A weak stock made from a second wash of solids after draining of the original stock.
To Taste.
Thickner that comes naturally from the bones of animals.
Puree - Reduction - and Roux.

14. When should we DEGRASSER a stock?
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.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
When the stock is cold.

15. What is evaporation and how does it affect the cooking of soups and stocks?
1/4x1/4x1/4.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Color - clarity - flavor and aroma - and body.
To remove fat from the stock when it's cold.

16. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Water - Wine - and Broth.
Stock.
To remove fat from the stock when it's cold.

17. What two parts make up a roux and what are there ratios?
Batonnet.
A starch and a fat.
To brown meat - vegetables - or fruits to create a flavorful crust.
Water - Wine - and Broth.

18. What is the definition of a SOUP?
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
Made from Lobster - Shrimp - or Crayfish shells
Style of preparation where the food is cooked right before it's served to the guests.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.

19. What does DEPOUILLAGE mean and why do we do this?
At the beginning or in the middle - depending on the cook time.
A weak stock made from a second wash of solids after draining of the original stock.
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.
1/4x1/4x1/4.

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

21. When and how should hot soups be served?
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.
Hot soups should be served a la minute - especially broths and consommes
Add broth or water - adjust seasoning.

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

23. What ingredient in the soup does the term CHOWDER refer?
A weak stock made from a second wash of solids after draining of the original stock.
Bisque.
Fresh herbs should be added last.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.

24. What ingredients are used to thicken soups?
Cooked to order fresh - often right before the guests.
Starches - beans - roux.
To Taste.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.

25. What are three uses of a stock?
1 cup = 8 ounces.
Tablespoon.
When the stock is cold.
Soups - Sauces - and Stews.

26. List the aromatics used in soup making?
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Onions & garlic.
Fresh herbs should be added last.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.

27. What is the most common liquid to make a soup?
Stock.
A weak stock made from a second wash of solids after draining of the original stock.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Salt - Pepper - and Thyme.

28. Which is larger a tablespoon or a teaspoon?
A starch and a fat.
Stock.
Tablespoon.
It is a browned onion - and it's used to flavor soups.

29. List three basic or simple stocks.
When the stock has abput 45 minutes-1 hour left to simmer.
When the stock is cold.
Chicken stock - Vegetable stock - and Fish stock.
Fresh herbs should be added last.

30. What is the size of a small dice?
1/4x1/4x1/4.
Thickner that comes naturally from the bones of animals.
Stock.
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

31. What is a REMOUILLAGE?
When the stock is cold.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
A weak stock made from a second wash of solids after draining of the original stock.
Made from Lobster - Shrimp - or Crayfish shells

32. When should fresh herbs be added to a soup?
To Taste.
Starches - beans - roux.
When the stock is cold.
Fresh herbs should be added last.

33. What must you do to the roux to make it work?
You have to cook it.
Cooked to order fresh - often right before the guests.
Salt - Pepper - and Thyme.
Made from Lobster - Shrimp - or Crayfish shells

34. Name 3 liquids can be used in making a stock?
Water - Wine - and Broth.
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.
A weak stock made from a second wash of solids after draining of the original stock.

35. When and how should hot soups be served?

36. What do you do to a soup if it is too thick?
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
1/4x1/4x1/4.
Add more liquid.

37. What does DEGRASS mean?

38. What is the purpose of a roux?
Cooked to order fresh - often right before the guests.
To thicken a soup.
To brown meat - vegetables - or fruits to create a flavorful crust.
Cold soups should be served when it's hot outside. They should be served in a cold dish.

39. 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?
You have to cook it.
Made from Lobster - Shrimp - or Crayfish shells
Cool to 70
A starch and a fat.

40. What are the four QUALITY STANDARDS for a STOCK?
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
To thicken a soup.
Color - clarity - flavor and aroma - and body.
Soups - Sauces - and Stews.

41. 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
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
When the stock has abput 45 minutes-1 hour left to simmer.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
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

42. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.

43. Describe a stock pot.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Color - clarity - flavor/aroma - & body.
A pot that is taller than it is wide and has handles.
Style of preparation where the food is cooked right before it's served to the guests.

44. What does 'a la minute' mean?

45. What are the 4 components of a stock?
Color - clarity - flavor/aroma - & body.
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.
Batonnet.
Add broth or water - adjust seasoning.

46. What do you do to a soup if it is too thick?
Chicken stock - Vegetable stock - and Fish stock.
Add broth or water - adjust seasoning.
When the stock has abput 45 minutes-1 hour left to simmer.
A stock is a flavorful liquid made by simmering in a liquid.

47. When should dried herbs be added to a soup?
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
Puree - Reduction - and Roux.
At the beginning or in the middle - depending on the cook time.
Salt - Pepper - and Thyme.

48. What is a CONSOMME? Describe how it is made?
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
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.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.

49. List three methods used for thickening soups.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Puree - Reduction - and Roux.
At the beginning or in the middle - depending on the cook time.
Cool to 70

50. How many ounces are in one cup?
1 cup = 8 ounces.
Tablespoon.
You have to cook it.
When the stock has abput 45 minutes-1 hour left to simmer.