Stocks And Soups

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. 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
Hot soups should be served a la minute - especially broths and consommes
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Starches - beans - roux.


2. When should dried herbs be added to a soup?
A weak stock made from a second wash of solids after draining of the original stock.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
At the beginning or in the middle - depending on the cook time.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.


3. What does DEPOUILLAGE mean and why do we do this?
Fresh herbs should be added last.
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.
Cool to 70
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.


4. What is evaporation and how does it affect the cooking of soups and stocks?
Puree - Reduction - and Roux.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
A starch and a fat.


5. How many ounces are in one cup?
1 cup = 8 ounces.
To remove fat from the stock when it's cold.
Batonnet.
Add broth or water - adjust seasoning.


6. When should fresh herbs be added to a soup?
Fresh herbs should be added last.
When the stock has abput 45 minutes-1 hour left to simmer.
Salt - Pepper - and Thyme.
A pot that is taller than it is wide and has handles.


7. Name 3 liquids can be used in making a stock?
Made from Lobster - Shrimp - or Crayfish shells
Water - Wine - and Broth.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
When the stock has abput 45 minutes-1 hour left to simmer.


8. Which is larger a tablespoon or a teaspoon?
Cool to 70
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Style of preparation where the food is cooked right before it's served to the guests.
Tablespoon.


9. What two parts make up a roux and what are there ratios?
When the stock has abput 45 minutes-1 hour left to simmer.
A starch and a fat.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
A pot that is taller than it is wide and has handles.


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


11. 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
Bisque.
A pot that is taller than it is wide and has handles.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
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


12. When and how should cold soups be served?

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13. What is the definition of a SOUP?
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
1/4x1/4x1/4.
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.


14. When and how should hot soups be served?

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15. What do you do to a soup if it is too thick?
To remove fat from the stock when it's cold.
Add broth or water - adjust seasoning.
At the beginning or in the middle - depending on the cook time.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.


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

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17. List three basic or simple stocks.
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.
You have to cook it.
Chicken stock - Vegetable stock - and Fish 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


18. When should we DEGRASSER a stock?
When the stock has abput 45 minutes-1 hour left to simmer.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
When the stock is cold.


19. What must you do to the roux to make it work?
Add more liquid.
You have to cook it.
Cool to 70
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.


20. What does DEGRASS mean?

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

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22. Describe a stock pot.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
Stock.
A pot that is taller than it is wide and has handles.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.


23. What are two classifications of soup and give two examples for each classification?
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Thickner that comes naturally from the bones of animals.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.


24. What does 'a la minute' mean?

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25. What is the most common liquid to make a soup?
Stock.
A stock is a flavorful liquid made by simmering in a liquid.
Stock with seafoods and rice. Others cream soups have thickeners in them.
A starch and a fat.


26. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?
Cold soups should be chilled and served into chilled cups or bowls.
1/4x1/4x1/4.
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.


27. What is the size of a small dice?
1/4x1/4x1/4.
Soups - Sauces - and Stews.
Color - clarity - flavor and aroma - and body.
Cooked to order fresh - often right before the guests.


28. When and how should cold soups be served?
Cold soups should be chilled and served into chilled cups or bowls.
When the stock has abput 45 minutes-1 hour left to simmer.
Add more liquid.
Style of preparation where the food is cooked right before it's served to the guests.


29. 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.
Add more liquid.
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


30. What ingredient in the soup does the term CHOWDER refer?
At the beginning or in the middle - depending on the cook time.
Bisque.
A weak stock made from a second wash of solids after draining of the original stock.
A stock is a flavorful liquid made by simmering in a liquid.


31. What does TT mean?
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Fresh herbs should be added last.
To Taste.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.


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

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33. Give three examples of herbs we used to make soups in our labs.
Fresh herbs should be added last.
Stock.
Salt - Pepper - and Thyme.
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


34. What is used to make a shellfish stock?
A starch and a fat.
Style of preparation where the food is cooked right before it's served to the guests.
Made from Lobster - Shrimp - or Crayfish shells
Fresh herbs should be added last.


35. What is a CONSOMME? Describe how it is made?
Stock.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Chicken stock - Vegetable stock - and Fish stock.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.


36. List three REGIONAL SOUPS.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Cool to 70
Puree - Reduction - and Roux.


37. What is the purpose of a roux?
A starch and a fat.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Cold soups should be chilled and served into chilled cups or bowls.
To thicken a soup.


38. What are the four QUALITY STANDARDS for a STOCK?
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Color - clarity - flavor and aroma - and body.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Cooked to order fresh - often right before the guests.


39. What does 'a la minute' mean?
Cooked to order fresh - often right before the guests.
Hot soups should be served a la minute - especially broths and consommes
When the stock has abput 45 minutes-1 hour left to simmer.
Color - clarity - flavor/aroma - & body.


40. When should you add a Bouquet GARNI or a SACHET D'ESPICES to a STOCK?
When the stock has abput 45 minutes-1 hour left to simmer.
Color - clarity - flavor and aroma - and body.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
To Taste.


41. What is a FUMET?
To brown meat - vegetables - or fruits to create a flavorful crust.
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.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.


42. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
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.


43. What is a REMOUILLAGE?
A weak stock made from a second wash of solids after draining of the original 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.
Stock.


44. List three ways we can cool a stock.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
At the beginning or in the middle - depending on the cook time.
It is a browned onion - and it's used to flavor soups.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.


45. What are three uses of a stock?
When the stock has abput 45 minutes-1 hour left to simmer.
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.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.


46. Define a STOCK.
A stock is a flavorful liquid made by simmering in a liquid.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
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.


47. What do you do to a soup if it is too thick?
Stock.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
1/4x1/4x1/4.
Add more liquid.


48. What is the name of the knife cut for making small dice?
Cooked to order fresh - often right before the guests.
Batonnet.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Hot soups should be served a la minute - especially broths and consommes


49. List three methods used for thickening soups.
Starches - beans - roux.
Puree - Reduction - and Roux.
Cool to 70
Stock with seafoods and rice. Others cream soups have thickeners in them.


50. What is a BISQUE? How does it differ from other cream soups?
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.
Batonnet.
Made from Lobster - Shrimp - or Crayfish shells