SOUPS AND STOCKS - Chapter 17

Transcription

1 SOUPS AND STOCKS - Chapter 17 Name: COMPLETION 1. Soup is a(n) food consisting mainly of the broth from meat, seafood, or vegetables. 2. Soups are listed on the menu under. 3. Most thin soups are prepared without the use of a(n). 4. Bouillon and are terms that are used interchangeably. 5. means the finest or most perfect soup. 6. If flour is added to vegetables after they are sautéed, cook the flour at least minute(s) to avoid a raw flour taste. 7. Cream soups are thickened with a(n) and thinned slightly by adding cream or milk. 8. Puree soups are prepared by cooking the vegetables into a(n). 9. The most popular chowder is chowder. 10. Bisques are named by the type of used. 11. Vichyssoise is a popular cold soup consisting of stock. 12. Vegetable garnish adds flavor and to the soup. 13. Stock is a thin liquid produced by meat trimmings, meat bones, fish bones, poultry bones, or vegetables. 14. The primary purpose of mirepoix is to supply to the soup. 15. A garnish that is to remain in the soup should be cut uniform and in size. 16. A power food grinder is sometimes referred to as a(n). 17. A(n) is used to strain cream or puree soups. 18. is added to stock to produce jellied stock. 19. If the soup preparation calls for the garnish to be diced, minced, or julienned, it is referred to as. MULTIPLE CHOICE 1. Soups are only as good as the used. A. Garnish B. Seasoning C. Stock D. Thickening agent 2. Soups can be classified as soups. A. Clear B. Thick C. Cold D. All of the above 3. Chowders are a cream soup with diced added. A. Tomatoes B. Potatoes C. Onions D. Carrots

2 4. Thick soups are thickened with. A. Potatoes B. Rice C. Barley D. All of the above 5. Simmering a stock a minimum of hours is sufficient time to extract all flavors. A. Two B. Three C. Five D. Nine 6. Bean soups are prepared using a stock. A. Beef B. Chicken C. Ham D. Brown 7. Borcht is prepared using. A. Stock B. Beet juice C. Lemon juice D. All of the above 8. Approximately oz of soup base should be mixed with each gallon of water. A. 2 B. 3 C. 4 D Delicately flavored cream soups are prepared using a stock. A. Beef B. Chicken C. Ham D. Brown 10. Stock will gel if approximately oz of gelatin is extracted from each gallon of stock. A. 2 B. 3 C. 4 D Bisques are thick soups usually prepared from. A. Shellfish B. Fish C. Vegetables D. Poultry 12. Vegetable garnish for most soups should be. A. Cut large B. Julienne C. Cut small D. Diced 13. Brown stock is made from bones. A. Fish B. Chicken C. Ham D. Beef 14. Petite marmite is a mixture of consommé and broth. A. Brown B. Beef C. Ham D. Chicken 15. Milk or cream should not be added to a soup. A. Bisque B. Puree C. Chowder D. Cream TRUE FALSE T F 1. Light soup should be served with a light entrée and heavy soup should be served with a heavy entrée. T F 2. Vegetable garnish should be braised to provide the best flavor. T F 3. Soup should be simmered at least two hours. T F 4. Bouillons and broths are weaker in flavor but clearer in body than stocks. T F 5. Cream soups are named for the vegetable or meat ingredient used.

3 T F 6. Vegetable garnish that is cooked into the soup should be cut the same day when the meal is to be served T F 7. Consommes are classified bouillons or stocks. T F 8. Clear soups are prepared using a starch or a thickening agent. T F 9. Borscht is sometimes served as a cold soup. T F 10. Gelatin can be added to stock to produce jellied stock for a richer body and flavor. T F 11. Soup is the first item placed on the range during morning preparation. T F 12. Mirepoix is strained and discarded before the soup is served. T F 13. Stock must simmer 25 hours to 36 hours. T F 14. Skimming fat and scum from the surface of a stock should be done using a spoon. T F 15. Sauteeing the vegetable garnish for a soup preparation improves the flavor of the soup. T F 16. The garnish should be browned when a caramelized flavor and color are desired. MATCHING I 1. Onion A. Russia 2. Borscht B. Italy 3. Mutton broth C. New England 4. Pepper pot D. France 5. Clam Chowder E. New Orleans 6. Minestrone F. England 7. Creole G. Scotland 8. Beef broth H. Philadelphia

4 MATCHING II 1. Vegetable A. Chicken stock 2. Corn chowder B. Brown stock 3. Cream of mushroom C. Fish stock 4. Lentil D. Beef stock 5. Clam chowder E. Consomme 6. Mulligatawny F. Ham stock 7. Mock turtle G. Veal stock 8. Scotch mutton broth H. Lamb stock 9. French onion I. Cream 10. Puree of Mongole J. Tomato MATCHING III Select the vegetable garnish that should be used in the following preparations. 1. French onion A. Carrots, onions, and celery, diced 2. Vegetable B. Onions, celery and leeks, diced 3. Lentil C. Onions, cut julienne 4. Petite marmite D. Onions and celery, cut rough 5. Clam chowder E. Onions, carrots and celery, cut rough 6. Vichyssoise F. Onions, green peppers, celery and leeks, diced 7. Split pea G. Onions, celery, carrots and cabbage, diced 8. Cream of mushroom H. Carrots, turnips and celery, cut diamond shape

5 MATCHING IV 1. Beef consommé A. Egg whites 2. Petite marmite B. Sherry 3. Puree of red bean C. Thyme 4. Clam chowder D. Tripe 5. Shrimp bisque E. Barley 6. Mulligatawny F. Cooked beef and turkey, cut diamond-shape 7. Chicken gumbo G. Okra 8. Mock turtle H. Diced green apples 9. Philadelphia pepper pot I. Claret wine 10. English beef broth J. Diced lemon MATH 1. If the raw food cost is $1.55 and the monthly food cost is 38%, what is the 2. If the raw food cost is $1.85 and the monthly food cost is 42%, what is the 3. If the raw food cost is $3.25 and the monthly food cost is 43%, what is the 4. If the raw food cost is $2.75 and the monthly food cost is 37%, what is the 5. If the raw food cost is $3.90 and the monthly food cost is 41%, what is the