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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 are two classifications of soup and give two examples for each classification?
Color - clarity - flavor/aroma - & body.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
You have to cook it.
Chicken stock - Vegetable stock - and Fish stock.

2. 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
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
Stock with seafoods and rice. Others cream soups have thickeners in them.
Stock.
Hot soups should be served a la minute - especially broths and consommes

3. 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.'
It is a browned onion - and it's used to flavor soups.
Puree - Reduction - and Roux.
Add more liquid.

4. What two parts make up a roux and what are there ratios?
Hot soups should be served a la minute - especially broths and consommes
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
A weak stock made from a second wash of solids after draining of the original stock.
A starch and a fat.

5. What are the four QUALITY STANDARDS for a STOCK?
Hot soups should be served a la minute - especially broths and consommes
Soups - Sauces - and Stews.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Color - clarity - flavor and aroma - and body.

6. What is the size of a small dice?
1/4x1/4x1/4.
Batonnet.
Add broth or water - adjust seasoning.
To remove fat from the stock when it's cold.

7. What does 'a la minute' mean?
To brown meat - vegetables - or fruits to create a flavorful crust.
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.
Cooked to order fresh - often right before the guests.

8. What are three uses of a stock?
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.
Soups - Sauces - and Stews.
Thickner that comes naturally from the bones of animals.

9. Define a STOCK.
A stock is a flavorful liquid made by simmering in a liquid.
Cold soups should be chilled and served into chilled cups or bowls.
1/4x1/4x1/4.
Tablespoon.

10. Give three examples of herbs we used to make soups in our labs.
Chicken stock - Vegetable stock - and Fish stock.
Puree - Reduction - and Roux.
Color - clarity - flavor and aroma - and body.
Salt - Pepper - and Thyme.

11. When should fresh herbs be added to a soup?
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Fresh herbs should be added last.
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Chicken stock - Vegetable stock - and Fish stock.

12. What is the purpose of a roux?
To thicken a soup.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
A weak stock made from a second wash of solids after draining of the original stock.
Bisque.

13. Name 3 liquids can be used in making a stock?
Water - Wine - and Broth.
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.
Starches - beans - roux.

14. How many ounces are in one cup?
Hot soups should be served a la minute - especially broths and consommes
A stock is a flavorful liquid made by simmering in a liquid.
When the stock has abput 45 minutes-1 hour left to simmer.
1 cup = 8 ounces.

15. What is the name of the knife cut for making small dice?
Batonnet.
Puree - Reduction - and Roux.
1/4x1/4x1/4.
Hot soups should be served a la minute - especially broths and consommes

16. 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?
Style of preparation where the food is cooked right before it's served to the guests.
Stock.
Thickner that comes naturally from the bones of animals.
Cool to 70

17. When and how should hot soups be served?
Hot soups should be served a la minute - especially broths and consommes
A stock is a flavorful liquid made by simmering in a liquid.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Stock with seafoods and rice. Others cream soups have thickeners in them.

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

19. List the aromatics used in soup making?
Onions & garlic.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Batonnet.
Cooked to order fresh - often right before the guests.

20. 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.'
It is a browned onion - and it's used to flavor soups.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Add broth or water - adjust seasoning.

21. What does DEGRASS mean?

22. What is a CONSOMME? Describe how it is made?
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Style of preparation where the food is cooked right before it's served to the guests.
Add more liquid.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.

23. What is GELATIN?
Thickner that comes naturally from the bones of animals.
When the stock has abput 45 minutes-1 hour left to simmer.
1/4x1/4x1/4.
Chicken stock - Vegetable stock - and Fish stock.

24. When and how should cold soups be served?

25. What ingredient in the soup does the term CHOWDER refer?
Bisque.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
Cold soups should be chilled and served into chilled cups or bowls.
Hot soups should be served when it's cold outside.They should be served in a hot or warm dish.

26. When and how should cold soups be served?
When the stock has abput 45 minutes-1 hour left to simmer.
Color - clarity - flavor/aroma - & body.
Cold soups should be chilled and served into chilled cups or bowls.
Onions & garlic.

27. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?
Color - clarity - flavor/aroma - & body.
Thickner that comes naturally from the bones of animals.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.

28. Which is larger a tablespoon or a teaspoon?
To Taste.
To brown meat - vegetables - or fruits to create a flavorful crust.
Cold soups should be chilled and served into chilled cups or bowls.
Tablespoon.

29. List three methods used for thickening soups.
Puree - Reduction - and Roux.
Salt - Pepper - and Thyme.
Color - clarity - flavor/aroma - & body.
Add broth or water - adjust seasoning.

30. What is used to make a shellfish stock?
Fresh herbs should be added last.
To remove fat from the stock when it's cold.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Made from Lobster - Shrimp - or Crayfish shells

31. What ingredients are used to thicken soups?
Starches - beans - roux.
1/4x1/4x1/4.
A pot that is taller than it is wide and has handles.
Color - clarity - flavor/aroma - & body.

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

33. List three basic or simple stocks.
Stock with seafoods and rice. Others cream soups have thickeners in them.
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
Starches - beans - roux.
Chicken stock - Vegetable stock - and Fish stock.

34. When and how should hot soups be served?

35. What is a FUMET?
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
Thickner that comes naturally from the bones of animals.
A starch and a fat.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.

36. 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.
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
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
To remove fat from the stock when it's cold.

37. What is evaporation and how does it affect the cooking of soups and stocks?
1 cup = 8 ounces.
A weak stock made from a second wash of solids after draining of the original stock.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.

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

39. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?
Color - clarity - flavor/aroma - & body.
Color - clarity - flavor and aroma - and body.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'

40. What is a REMOUILLAGE?
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.
When the stock is cold.
Add broth or water - adjust seasoning.

41. What is the most common liquid to make a soup?
1 cup = 8 ounces.
You have to cook it.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Stock.

42. What does TT mean?
To Taste.
Puree - Reduction - and Roux.
Style of preparation where the food is cooked right before it's served to the guests.
Cold soups should be chilled and served into chilled cups or bowls.

43. Describe a stock pot.
A stock is a flavorful liquid made by simmering in a liquid.
1/4x1/4x1/4.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
A pot that is taller than it is wide and has handles.

44. What must you do to the roux to make it work?
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
You have to cook it.
Soups - Sauces - and Stews.
It is a browned onion - and it's used to flavor soups.

45. List three REGIONAL SOUPS.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Puree - Reduction - and Roux.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Cooked to order fresh - often right before the guests.

46. 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.
Style of preparation where the food is cooked right before it's served to the guests.
To thicken a soup.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.

47. What is a BISQUE? How does it differ from other cream soups?
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
To brown meat - vegetables - or fruits to create a flavorful crust.
Stock with seafoods and rice. Others cream soups have thickeners in them.

48. What are the 4 components of a stock?
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
Batonnet.
Cool to 70
Color - clarity - flavor/aroma - & body.

49. When should dried herbs be added to a soup?
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.
When the stock has abput 45 minutes-1 hour left to simmer.
Style of preparation where the food is cooked right before it's served to the guests.

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