Stocks And Soups

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 is GELATIN?
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
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
Thickner that comes naturally from the bones of animals.
It is a browned onion - and it's used to flavor soups.


2. 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.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
Water - Wine - and Broth.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.


3. What do you do to a soup if it is too thick?
Tablespoon.
Fresh herbs should be added last.
Add more liquid.
Add broth or water - adjust seasoning.


4. What is the purpose of a roux?
Tablespoon.
Thickner that comes naturally from the bones of animals.
To thicken a soup.
Cold soups should be served when it's hot outside. They should be served in a cold dish.


5. Name 3 liquids can be used in making a stock?
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Color - clarity - flavor/aroma - & body.
Water - Wine - and Broth.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.


6. When should dried herbs be added to a soup?
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.
Puree - Reduction - and Roux.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.


7. List three REGIONAL SOUPS.
Style of preparation where the food is cooked right before it's served to the guests.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Water - Wine - and Broth.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.


8. What are the 4 components of a stock?
Color - clarity - flavor/aroma - & body.
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.
Tablespoon.


9. What are the four QUALITY STANDARDS for a STOCK?
A stock is a flavorful liquid made by simmering in a liquid.
Color - clarity - flavor and aroma - and body.
At the beginning or in the middle - depending on the cook time.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.


10. What does DEGRASS mean?

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11. When and how should cold soups be served?
Water - Wine - and Broth.
Cold soups should be chilled and served into chilled cups or bowls.
To remove fat from the stock when it's cold.
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 the size of a small dice?
A starch and a fat.
1/4x1/4x1/4.
Sweat: to cook aromatics in a liquid.(softening vegetables) It's different from saute because there is no liquid when you saute.
Cold soups should be served when it's hot outside. They should be served in a cold dish.


13. List three basic or simple stocks.
Strain the stock into a cooling container. Place the container in an iced water bath. Stir the stock with an ice paddle.
Made from Lobster - Shrimp - or Crayfish shells
Starches - beans - roux.
Chicken stock - Vegetable stock - and Fish stock.


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

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15. What are three uses of a stock?
Hot soups should be served a la minute - especially broths and consommes
Stock.
Soups - Sauces - and Stews.
Made from Lobster - Shrimp - or Crayfish shells


16. Describe a stock pot.
When the stock is cold.
Fresh herbs should be added last.
Soups - Sauces - and Stews.
A pot that is taller than it is wide and has handles.


17. What is used to make a shellfish stock?
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
Made from Lobster - Shrimp - or Crayfish shells
1 cup = 8 ounces.


18. 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
Onions & garlic.
A weak stock made from a second wash of solids after draining of the original stock.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.


19. What is a CONSOMME? Describe how it is made?
Water - Wine - and Broth.
A very clear soup. It is made from stock with no fat - alone or garnished with herbs - cooked meats - or noodles.
A pot that is taller than it is wide and has handles.
Stock with seafoods and rice. Others cream soups have thickeners in them.


20. When and how should cold soups be served?

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21. How many ounces are in one cup?
Onions & garlic.
1 cup = 8 ounces.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.


22. What five ingredients are in Bouquet GARNI or in a SACHET D'ESPICES?
Cooked to order fresh - often right before the guests.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Style of preparation where the food is cooked right before it's served to the guests.
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.


23. Which is larger a tablespoon or a teaspoon?
Tablespoon.
Cold soups should be served when it's hot outside. They should be served in a cold dish.
Batonnet.
1 cup = 8 ounces.


24. 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.
Starches - beans - roux.
1/4x1/4x1/4.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.


25. What two parts make up a roux and what are there ratios?
A starch and a fat.
It's a stock made from fresh herbs & spices. The only difference is the flavoring.
A pot that is taller than it is wide and has handles.
At the beginning or in the middle - depending on the cook time.


26. What does to 'adjust the seasonings' mean and which two seasonings does this normally refer?
Thickner that comes naturally from the bones of animals.
Salt - Pepper - and Thyme.
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.


27. What are two classifications of soup and give two examples for each classification?
Soups are a liquid food from meat - poultry - fish and/or vegetables with stock as the base.
Salt - Pepper - and Thyme.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Thickner that comes naturally from the bones of animals.


28. What does 'a la minute' mean?

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

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30. What is a BISQUE? How does it differ from other cream soups?
Onions & garlic.
Chicken stock - Vegetable stock - and Fish stock.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Stock with seafoods and rice. Others cream soups have thickeners in them.


31. What is the name of the knife cut for making small dice?
Batonnet.
Soups - Sauces - and Stews.
1 cup = 8 ounces.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.


32. 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
Water - Wine - and Broth.
Bisque.
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
Color - clarity - flavor and aroma - and body.


33. What is evaporation and how does it affect the cooking of soups and stocks?
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
The process when heated water molecules move faster and faster until the water turns to a steam and vaporizes.
Hot soups should be served a la minute - especially broths and consommes
Add more liquid.


34. When and how should hot soups be served?

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35. What is a FUMET?
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
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.
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


36. What is the most common liquid to make a soup?
Stock.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
A combination of vegetables used to flavor stocks.2 parts(8 oz.) onion - 1 part(4 oz.) celery - 1 part(4 oz.) carrots.
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


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

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38. When and how should hot soups be served?
Add broth or water - adjust seasoning.
Hot soups should be served a la minute - especially broths and consommes
Add more liquid.
To Taste.


39. What is a REMOUILLAGE?
Soups - Sauces - and Stews.
A weak stock made from a second wash of solids after draining of the original stock.
Salt - Pepper - and Thyme.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.


40. What does 'a la minute' mean?
Cooked to order fresh - often right before the guests.
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
Hot soups should be served a la minute - especially broths and consommes


41. List the aromatics used in soup making?
Onions & garlic.
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.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.


42. What ingredients are used to thicken soups?
Starches - beans - roux.
Stock with seafoods and rice. Others cream soups have thickeners in them.
Minestrone - hearty vegetable from Italy. Borscht - beet soup from Russia. Manhattan Clam Chowder - United States.
Made from Lobster - Shrimp - or Crayfish shells


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

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44. List three methods used for thickening soups.
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.
Puree - Reduction - and Roux.
1/4x1/4x1/4.


45. What do you do to a soup if it is too thick?
It is a browned onion - and it's used to flavor soups.
Hot soups should be served a la minute - especially broths and consommes
Salt - Pepper - and Thyme.
Add broth or water - adjust seasoning.


46. What does TT mean?
To Taste.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'
Cold soups should be chilled and served into chilled cups or bowls.


47. When should fresh herbs be added to a soup?
1 cup = 8 ounces.
1 sprig fresh thyme - 3-4 parsley stems - 1 bay leaf - cracked black peppercorns - & garlic cloves.
Fresh herbs should be added last.
Thickner that comes naturally from the bones of animals.


48. What must you do to the roux to make it work?
1/4x1/4x1/4.
Water - Wine - and Broth.
You have to cook it.
Bisque.


49. What ingredient in the soup does the term CHOWDER refer?
Bisque.
Stock.
Clear soups: Broths/Bouillon - Consommes. Thick soups: Purees - Cream.
Escoffier was a French chef. He said - 'Without it - nothing can be done.'


50. Define a STOCK.
To determine the need for salt - herbs - or other seasonings. Normally salt & pepper.
To brown meat - vegetables - or fruits to create a flavorful crust.
Made from bones of lean white fish - coocked with vegetables very intense flavor but cloudy stock.
A stock is a flavorful liquid made by simmering in a liquid.