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WorksheetsC&B 2: Stocks & Soups
Total questions: 25
Worksheet time: 24mins
Different varieties of soup are categorized by the overall appearance, consistency, preparation and cooking methods used.
True
False
Most soups are produced using stock as a base.
True
False
Clear soups are commonly known as “thickened” soups.
True
False
Stocks are normally composed of water, flavoring components, mirepoix and aromatics.
True
False
A blender should be used to puree soups.
True
False
Hot water should be used to start stock as it helps loosen impurities and blood from the bones.
True
False
A small amount of hot liquid can be used to thin a soup to desired consistency.
True
False
Identify which statement about stock is correct.
Stock is the un-strained liquid that results from cooking seasonings and vegetables or the bones of meat, poultry, or fish.
Stock is made by simmering bones and vegetables.
Stock is boiled for an extended period of time to extract flavors, colors and nutrients.
Stock is a type of thickened soup.
Identify the correct ratio of vegetables for a mirepoix.
60% carrots, 20% onion, 20% celery
50% carrots, 25% onion, 25% celery
25% carrots, 50% onion, 25% celery
75% carrots, 10% onion, 15% celery
Define sachet d’epices.
A ratio of vegetables used in soup.
Fresh vegetables and herbs tied with a string to be used in soup.
Piece of cheesecloth filled with aromatic ingredients used in soup.
Half of a peeled onion that is charred for a roasted flavor.
Identify which statement about making stock is correct.
Fat and impurities do not need to be skimmed from the top of the stock as it simmers.
The bones and mirepoix should not be fully submerged in water when you start cooking stock.
Stock should not be boiled or else it will become cloudy.
Identify the ingredient that would NOT thicken up a vegetable puree soup.
Hot broth
Potatoes
Flour
Cornstarch slurry
Identify the ingredients used in making a roux.
Flour
Flour and milk
Flour and sugar
Flour and fat
Identify the type of soup that is NOT specialty soup.
Bisque
Cold soup
Broth
Chowder
Define a bouquet garni.
A piece of cheesecloth filled with aromatic ingredients such as herbs, spices, mushrooms, stems, etc.
A mixture of fresh herbs or vegetables tied with butcher’s twine
A chopped vegetable mixture made up of onions, celery and carrots.
Half of a peeled onion that is charred for a roasted flavor.
Identify the category of soup that cantaloupe soup would fall into:
Clear soup
Thick soup
Specialty soup
Identify the category of soup that cream of potato soup would fall into:
Clear soup
Thick soup
Specialty soup
Identify the category of soup that chicken noodle soup would fall into:
Clear soup
Thick soup
Specialty soup
Identify the category of soup that shrimp bisque would fall into:
Clear soup
Thick soup
Specialty soup
Identify the category of soup that tomato soup would fall into:
Clear soup
Thick soup
Specialty soup
Identify the category of soup that clam chowder would fall into:
Clear soup
Thick soup
Specialty soup
Identify the category of soup that chicken and vegetable ramen would fall into:
Clear soup
Thick soup
Specialty soup
The bigger the bones used for stock, the shorter the amount of time it will take to finish cooking.
True
False
The danger zone range is from 40 to 140 degrees Fahrenheit.
True
False
Fat and impurities do not need to be skimmed from the top of the stock as it simmers.
True
False
