Test your basic knowledge |

Stocks And Soups

Subject : cooking

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 does DEGRASS mean?

2. 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?
When the stock is cold.
Cool to 70
When the stock has abput 45 minutes-1 hour left to simmer.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'

3. When and how should cold soups be served?
Color - clarity - flavor and aroma - and body.
Cold soups should be chilled and served into chilled cups or bowls.
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.

4. Which is larger a tablespoon or a teaspoon?
Cold soups should be chilled and served into chilled cups or bowls.
Color - clarity - flavor/aroma - & body.
Soups - Sauces - and Stews.
Tablespoon.

5. What is the size of a small dice?
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.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Cold soups should be served when it's hot outside. They should be served in a cold dish.

6. What is GELATIN?
Thickner that comes naturally from the bones of animals.
Tablespoon.
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's a stock made from fresh herbs & spices. The only difference is the flavoring.

7. When should fresh herbs be added to a soup?
At the beginning or in the middle - depending on the cook time.
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
Fresh herbs should be added last.
Puree - Reduction - and Roux.

8. When and how should hot soups be served?

9. Give three examples of herbs we used to make soups in our labs.
A starch and a fat.
To Taste.
Salt - Pepper - and Thyme.
Made from Lobster - Shrimp - or Crayfish shells

10. List three methods used for thickening soups.
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
Puree - Reduction - and Roux.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Cold soups should be served when it's hot outside. They should be served in a cold dish.

11. What are two classifications of soup and give two examples for each classification?
To brown meat - vegetables - or fruits to create a flavorful crust.
Add more liquid.
Hot soups should be served a la minute - especially broths and consommes
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.

12. What are the 4 components of a stock?
Color - clarity - flavor/aroma - & body.
1 cup = 8 ounces.
A pot that is taller than it is wide and has handles.
When the stock is cold.

13. List three ways we can cool a stock.
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.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Puree - Reduction - and Roux.

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

15. What ingredients are used to thicken soups?
Thickner that comes naturally from the bones of animals.
Starches - beans - roux.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Style of preparation where the food is cooked right before it's served to the guests.

16. What is evaporation and how does it affect the cooking of soups and stocks?
Hot soups should be served a la minute - especially broths and consommes
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Stock.
Made from Lobster - Shrimp - or Crayfish shells

17. What is a REMOUILLAGE?
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.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.

18. What is the purpose of a roux?
To thicken a soup.
1 cup = 8 ounces.
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.

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

20. What is used to make a shellfish stock?
Fresh herbs should be added last.
Style of preparation where the food is cooked right before it's served to the guests.
Made from Lobster - Shrimp - or Crayfish shells
Color - clarity - flavor and aroma - and body.

21. List three REGIONAL SOUPS.
Cooked to order fresh - often right before the guests.
Add more liquid.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Add broth or water - adjust seasoning.

22. What does CARAMELIZATION mean?
Starches - beans - roux.
When the stock has abput 45 minutes-1 hour left to simmer.
To brown meat - vegetables - or fruits to create a flavorful crust.
Cooked to order fresh - often right before the guests.

23. List three basic or simple stocks.
Add broth or water - adjust seasoning.
A stock is a flavorful liquid made by simmering in a liquid.
A starch and a fat.
Chicken stock - Vegetable stock - and Fish stock.

24. When and how should cold soups be served?

25. List the aromatics used in soup making?
Onions & garlic.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Chicken stock - Vegetable stock - and Fish stock.
At the beginning or in the middle - depending on the cook time.

26. What does DEPOUILLAGE mean and why do we do this?
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.
A weak stock made from a second wash of solids after draining of the original stock.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.

27. What is the definition of a SOUP?
A pot that is taller than it is wide and has handles.
To Taste.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Bisque.

28. What must you do to the roux to make it work?
You have to cook it.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Hot soups should be served a la minute - especially broths and consommes

29. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?
Cold soups should be served when it's hot outside. They should be served in a cold dish.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'

30. What do you do to a soup if it is too thick?
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Add more liquid.
Hot soups should be served a la minute - especially broths and consommes
To Taste.

31. When should dried herbs be added to a soup?
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Salt - Pepper - and Thyme.
To brown meat - vegetables - or fruits to create a flavorful crust.
At the beginning or in the middle - depending on the cook time.

32. What does TT mean?
Tablespoon.
To Taste.
1/4x1/4x1/4.
Batonnet.

33. Describe a stock pot.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
A pot that is taller than it is wide and has handles.
It is a browned onion - and it's used to flavor soups.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.

34. What does 'a la minute' mean?

35. What do you do to a soup if it is too thick?
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
Water - Wine - and Broth.
Add broth or water - adjust seasoning.
When the stock is cold.

36. How many ounces are in one cup?
At the beginning or in the middle - depending on the cook time.
1 cup = 8 ounces.
Salt - Pepper - and Thyme.
A starch and a fat.

37. 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
Add more liquid.
It is a browned onion - and it's used to flavor soups.
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
When the stock is cold.

38. What is the name of the knife cut for making small dice?
Cooked to order fresh - often right before the guests.
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.
Batonnet.

39. 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.
Soups - Sauces - and Stews.
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

40. When should we DEGRASSER a stock?
Cool to 70
Salt - Pepper - and Thyme.
Hot soups should be served a la minute - especially broths and consommes
When the stock is cold.

41. What are three uses of a stock?
Fresh herbs should be added last.
Color - clarity - flavor and aroma - and body.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
Soups - Sauces - and Stews.

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

43. When and how should hot soups be served?
To remove fat from the stock when it's cold.
Hot soups should be served a la minute - especially broths and consommes
Fresh herbs should be added last.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.

44. What are the four QUALITY STANDARDS for a STOCK?
Color - clarity - flavor and aroma - and body.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
A weak stock made from a second wash of solids after draining of the original stock.
Cool to 70

45. What does 'a la minute' mean?
Water - Wine - and Broth.
A stock is a flavorful liquid made by simmering in a liquid.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Cooked to order fresh - often right before the guests.

46. What is the most common liquid to make a soup?
Add broth or water - adjust seasoning.
Stock.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Cold soups should be served when it's hot outside. They should be served in a cold dish.

47. What is a FUMET?
Bisque.
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.
Chicken stock - Vegetable stock - and Fish stock.

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

49. What two parts make up a roux and what are there ratios?
A starch and a fat.
You have to cook it.
Bisque.
Cold soups should be chilled and served into chilled cups or bowls.

50. What is a BISQUE? How does it differ from other cream soups?
Cool to 70
When the stock has abput 45 minutes-1 hour left to simmer.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Starches - beans - roux.