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

2. What are three uses of a stock?
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
To Taste.
Soups - Sauces - and Stews.
1/4x1/4x1/4.

3. What do you do to a soup if it is too thick?
Water - Wine - and Broth.
Add more liquid.
Cold soups should be chilled and served into chilled cups or bowls.
When the stock is cold.

4. What is GELATIN?
Thickner that comes naturally from the bones of animals.
Tablespoon.
Onions & garlic.
Stock with seafoods and rice. Others cream soups have thickeners in them.

5. What is a REMOUILLAGE?
To thicken a soup.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
A weak stock made from a second wash of solids after draining of the original stock.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.

6. What must you do to the roux to make it work?
You have to cook it.
Fresh herbs should be added last.
Batonnet.
Puree - Reduction - and Roux.

7. What does DEPOUILLAGE mean and why do we do this?
To brown meat - vegetables - or fruits to create a flavorful crust.
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.
When the stock is cold.
Stock.

8. What ingredient in the soup does the term CHOWDER refer?
Bisque.
When the stock has abput 45 minutes-1 hour left to simmer.
You have to cook it.
1/4x1/4x1/4.

9. What is the most common liquid to make a soup?
Stock.
Add more liquid.
You have to cook it.
Tablespoon.

10. What is used to make a shellfish stock?
To thicken a soup.
Add broth or water - adjust seasoning.
1/4x1/4x1/4.
Made from Lobster - Shrimp - or Crayfish shells

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
1/4x1/4x1/4.
Fresh herbs should be added last.
Made from Lobster - Shrimp - or Crayfish shells
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. What is OIGNON BRULE and What is it used for?

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

14. What do you do to a soup if it is too thick?
Add broth or water - adjust seasoning.
Cooked to order fresh - often right before the guests.
1 cup = 8 ounces.
Starches - beans - roux.

15. What ingredients are used to thicken soups?
Starches - beans - roux.
Stock with seafoods and rice. Others cream soups have thickeners in them.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
A stock is a flavorful liquid made by simmering in a liquid.

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

17. What is the purpose of a roux?
Color - clarity - flavor/aroma - & body.
To thicken a soup.
Stock with seafoods and rice. Others cream soups have thickeners in them.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.

18. What is the size of a small dice?
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.
Add more liquid.
1/4x1/4x1/4.

19. What is the name of the knife cut for making small dice?
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Chicken stock - Vegetable stock - and Fish stock.
Batonnet.
Style of preparation where the food is cooked right before it's served to the guests.

20. What does CARAMELIZATION mean?
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.
To brown meat - vegetables - or fruits to create a flavorful crust.
Made from Lobster - Shrimp - or Crayfish shells

21. When and how should cold soups be served?

22. When and how should hot soups be served?
Puree - Reduction - and Roux.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
A starch and a fat.
Hot soups should be served a la minute - especially broths and consommes

23. When and how should hot soups be served?

24. Give three examples of herbs we used to make soups in our labs.
Salt - Pepper - and Thyme.
Bisque.
Stock.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.

25. What is evaporation and how does it affect the cooking of soups and stocks?
When the stock is cold.
Cooked to order fresh - often right before the guests.
Stock.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.

26. When should you add a Bouquet GARNI or a SACHET D'ESPICES to a STOCK?
1/4x1/4x1/4.
Puree - Reduction - and Roux.
When the stock has abput 45 minutes-1 hour left to simmer.
A starch and a fat.

27. What does 'a la minute' mean?
Cool to 70
To thicken a soup.
Salt - Pepper - and Thyme.
Cooked to order fresh - often right before the guests.

28. What is the definition of a SOUP?
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.
When the stock is cold.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.

29. What is a FUMET?
To Taste.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
To thicken a soup.
Color - clarity - flavor and aroma - and body.

30. When and how should cold soups be served?
Bisque.
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.
Puree - Reduction - and Roux.
Cold soups should be chilled and served into chilled cups or bowls.

31. When should dried herbs be added to a soup?
Cold soups should be chilled and served into chilled cups or bowls.
At the beginning or in the middle - depending on the cook time.
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.
Onions & garlic.

32. How many ounces are in one cup?
Soups - Sauces - and Stews.
Bisque.
1 cup = 8 ounces.
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.

33. 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.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.

34. What is a CONSOMME? Describe how it is made?
Color - clarity - flavor and aroma - and body.
Batonnet.
Hot soups should be served a la minute - especially broths and consommes
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.

35. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?
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
To brown meat - vegetables - or fruits to create a flavorful crust.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
To thicken a soup.

36. List three methods used for thickening soups.
Puree - Reduction - and Roux.
When the stock is cold.
To thicken a soup.
Thickner that comes naturally from the bones of animals.

37. When should fresh herbs be added to a soup?
Fresh herbs should be added last.
Batonnet.
To thicken a soup.
Puree - Reduction - and Roux.

38. What are two classifications of soup and give two examples for each classification?
To Taste.
Add more liquid.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.

39. Define a STOCK.
Style of preparation where the food is cooked right before it's served to the guests.
Thickner that comes naturally from the bones of animals.
A stock is a flavorful liquid made by simmering in a liquid.
Batonnet.

40. What does TT mean?
To Taste.
Fresh herbs should be added last.
1 cup = 8 ounces.
To thicken a soup.

41. Which is larger a tablespoon or a teaspoon?
Cold soups should be served when it's hot outside. They should be served in a cold dish.
At the beginning or in the middle - depending on the cook time.
Fresh herbs should be added last.
Tablespoon.

42. List three basic or simple stocks.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Chicken stock - Vegetable stock - and Fish stock.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Add broth or water - adjust seasoning.

43. What two parts make up a roux and what are there ratios?
A starch and a fat.
Batonnet.
It is a browned onion - and it's used to flavor soups.
Cold soups should be chilled and served into chilled cups or bowls.

44. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?
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
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Tablespoon.
1 cup = 8 ounces.

45. List three ways we can cool a stock.
Add more liquid.
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.
A pot that is taller than it is wide and has handles.

46. Name 3 liquids can be used in making a stock?
Chicken stock - Vegetable stock - and Fish stock.
You have to cook it.
Water - Wine - and Broth.
Cooked to order fresh - often right before the guests.

47. What is a BISQUE? How does it differ from other cream soups?
1 cup = 8 ounces.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Color - clarity - flavor/aroma - & body.

48. What are the four QUALITY STANDARDS for a STOCK?
1 cup = 8 ounces.
1/4x1/4x1/4.
Color - clarity - flavor and aroma - and body.
Color - clarity - flavor/aroma - & body.

49. List the aromatics used in soup making?
Add broth or water - adjust seasoning.
Onions & garlic.
A weak stock made from a second wash of solids after draining of the original stock.
Puree - Reduction - and Roux.

50. What does DEGRASS mean?