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. When and how should hot soups be served?






2. List three methods used for thickening soups.






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






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






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






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






7. What is a FUMET?






8. What is a REMOUILLAGE?






9. What are the 4 components of a stock?






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






11. Describe a stock pot.






12. 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






13. List the aromatics used in soup making?






14. What is the purpose of a roux?






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






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






17. What are three uses of a stock?






18. What ingredients are used to thicken soups?






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






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






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






22. List three REGIONAL SOUPS.






23. What is MIREPOIX? What are the three components and their ratios of the vegetables used in a mirepoix?






24. What does CARAMELIZATION mean?






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






26. What does TT mean?






27. What is the definition of a SOUP?






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






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






30. What does 'a la minute' mean?






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






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






33. When should we DEGRASSER a stock?






34. What is the size of a small dice?






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






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






37. How many ounces are in one cup?






38. What does 'a la minute' mean?






39. What is used to make a shellfish stock?






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






41. What does DEGRASS mean?






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






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






44. When and how should hot soups be served?






45. When and how should cold soups be served?






46. Which is larger a tablespoon or a teaspoon?






47. List three ways we can cool a stock.






48. What is GELATIN?






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






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