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Stocks And Soups
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Stocks And Soups
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25 Questions

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

2. List three basic or simple stocks.

3. List three REGIONAL SOUPS.

4. When and how should cold soups be served?

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

6. List the aromatics used in soup making?

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

8. Define a STOCK.

9. What are the 4 components of a stock?

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

11. 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?

12. Describe a stock pot.

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

14. What is the purpose of a roux?

15. List three methods used for thickening soups.

16. What does TT mean?

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

18. What is GELATIN?

19. What does CARAMELIZATION mean?

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

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

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

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

24. What is a FUMET?

25. How many ounces are in one cup?

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