707 - Stocks, Soups, Sauces

State the timeframe and temperature for chilling a stock.

• Chill to below 5°C within 60 minutes

• Chill to below 5°C within 90 minutes

• Chill to below 5°C within 120 minutes

• Chill to below 5°C within 30 minutes

Which of the following is NOT a good practice for the storage of freshly made sauces or stocks not for immediate use?

• Rapid cooling should take place

• Hygienically store in plastic containers with lids or vacuum packing

• Place below raw produce

• Store in a refrigerator at 4°C or below or frozen at -18°C or below

Give one example of a Velouté soup.

• Tomato, asparagus

• Gaspacho, vichyssoise

• Chicken, mushroom

• Scotch, vegetable

Give one example of a Cream soup.

• Tomato, asparagus

• Gaspacho, vichyssoise

• Chicken, mushroom

• Scotch, vegetable

Give one example of a Chilled soup.

• Tomato, asparagus

• Gaspacho, vichyssoise

• Chicken, mushroom

• Scotch, vegetable

Give one example of a Broth soup.

• Tomato, asparagus

• Gaspacho, vichyssoise

• Chicken, mushroom

• Scotch, vegetable

Which of the following are factors to consider in portion control when preparing and serving a cream of asparagus soup?

• The color of the soup

• The type of bowl used

• The place the soup has within the menu

• The temperature of the kitchen

What is the recommended portion size for a cream of asparagus soup?

• 100-150 ml

• 150-200 ml

• 200-250 ml

• 250-300 ml

Which of the following is NOT a factor to consider in portion control for a cream of asparagus soup?

• Cost control of the ingredients

• Yield from the recipe

• The color of the soup

• Type of menu/style of service

What should be done to freshly made sauces or stocks for storage?

• Leave them at room temperature

• Rapid cooling should take place

• Store them in open containers

• Place them above raw produce