Test your basic knowledge |

Stocks And Soups

Subject : cooking
  • 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. Which is larger a tablespoon or a teaspoon?

2. What does DEPOUILLAGE mean and why do we do this?

3. When should we DEGRASSER a stock?

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

5. What ingredients are used to thicken soups?

6. What is a CONSOMME? Describe how it is made?

7. What do you do to a soup if it is too thick?

8. What is evaporation and how does it affect the cooking of soups and stocks?

9. What do you do to a soup if it is too thick?

10. What two parts make up a roux and what are there ratios?

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

12. What is the name of the knife cut for making small dice?

13. List three REGIONAL SOUPS.

14. Define a STOCK.

15. When and how should cold soups be served?

16. What does TT mean?

17. What does 'a la minute' mean?

18. What does CARAMELIZATION mean?

19. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?

20. What is a FUMET?

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

22. What does DEGRASS mean?

23. What must you do to the roux to make it work?

24. Name 3 liquids can be used in making a stock?

25. Give three examples of herbs we used to make soups in our labs.

26. When should you add a Bouquet GARNI or a SACHET D'ESPICES to a STOCK?

27. What is the definition of a SOUP?

28. How many ounces are in one cup?

29. What is the most common liquid to make a soup?

30. What is a REMOUILLAGE?

31. What are three uses of a stock?

32. List three ways we can cool a stock.

33. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?

34. List three basic or simple stocks.

35. What ingredient in the soup does the term CHOWDER refer?

36. What is a BISQUE? How does it differ from other cream soups?

37. When should dried herbs be added to a soup?

38. What are two classifications of soup and give two examples for each classification?

39. Describe a stock pot.

40. What is the purpose of a roux?

41. What is used to make a shellfish stock?

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

43. 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

44. What are the four QUALITY STANDARDS for a STOCK?

45. When and how should hot soups be served?

46. When should fresh herbs be added to a soup?

47. What is the size of a small dice?

48. When and how should cold soups be served?

49. What are the 4 components of a stock?

50. When and how should hot soups be served?