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Stocks And Soups
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Stocks And Soups
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25 Questions

1. What are the 4 components of a stock?

2. What are three uses of a stock?

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

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

5. What is the size of a small dice?

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

7. List three basic or simple stocks.

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

9. List three REGIONAL SOUPS.

10. 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?

11. 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

12. List three ways we can cool a stock.

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

14. What is the purpose of a roux?

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

16. What does CARAMELIZATION mean?

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

18. What is a FUMET?

19. Define a STOCK.

20. List the aromatics used in soup making?

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

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

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

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

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

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