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






2. What does TT mean?






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






4. When and how should cold soups be served?






5. List three basic or simple stocks.






6. When and how should cold soups be served?






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






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






9. List three ways we can cool a stock.






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






11. What is a REMOUILLAGE?






12. What are three uses of a stock?






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






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






15. 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?






16. When and how should hot soups be served?






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






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






19. What is used to make a shellfish stock?






20. What is a FUMET?






21. What are the 4 components of a stock?






22. What ingredients are used to thicken soups?






23. List three methods used for thickening soups.






24. Describe a stock pot.






25. List the aromatics used in soup making?






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






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






28. What does 'a la minute' mean?






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






30. List three REGIONAL SOUPS.






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






32. What does CARAMELIZATION mean?






33. What is the definition of a SOUP?






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






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






36. What is the purpose of a roux?






37. What is the size of a small dice?






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






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






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






41. How many ounces are in one cup?






42. When and how should hot soups be served?






43. When should we DEGRASSER a stock?






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






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






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






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






48. Which is larger a tablespoon or a teaspoon?






49. What does 'a la minute' mean?






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