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WorksheetsStock & Soup Review
Total questions: 20
Worksheet time: 10mins
Which of the following accurately describes a Clear Soup?
Thickened base
Thin and runny
Creamy texture
Made with a roux
Which of the following is NOT a component of Stocks?
Cream
Flavorings
Aromatics
Mirepoix
Which kitchen appliance is used to puree soups?
Which type of Stock needs to simmer the longest in order for all of the flavors to absorb?
Seafood/Shellfish
Chicken
Beef
Vegetable
Which component of Stock should float on top of the mixture during simmering?
Aromatics
Bones
Mirepoix
Meat trimmings
Which is the temperature range from 40-140 degrees Fahrenheit called?
The Twilight Zone
The Storm Zone
The Danger Zone
The Red Zone
Why is it important to use cold water to start a Stock?
It boils faster
It loosens impurities
It is more organic
It tastes better
How can you make a fat-free Stock?
It's impossible
Use fat-free meat
Send it to a processor
Skim the fat from the top of the mixture
What is the result if a Stock is boiled?
It becomes clear
It becomes cloudy
It becomes pure
It becomes settled
Which of the following is a correct way to thin a soup?
Whisk in a roux
Whisk in a veloute
Whisk in a slurry
Whisk in hot water
What is the percentage of onions in a Mirepoix?
25%
50%
75%
100%
What is a piece of cheesecloth filled with aromatic ingredients called?
Mirepoix
Bouquet Garni
Sachet des Epices
Roux
What is a chopped mixture of onions, celery, and carrots?
Mirepoix
Bouquet Garni
Sachet des Epices
Roux
What do you call fresh herbs tied together with twine?
Mirepoix
Bouquet Garni
Sachet des Epices
Roux
What is made up of equal parts flour and fat?
Mirepoix
Bouquet Garni
Sachet des Epices
Roux
Which of the following soups is a Clear soup?
Chili
Clam Chowder
Cream of Mushroom
Chicken Noodle
Which of the following soups is a Cream soup?
Chili
Clam Chowder
Cream of Mushroom
Chicken Noodle
Which of the following types of soup is a Specialty soup?
Cream
Bisque
Clear
Puree
A Chowder commonly has which type of ingredient?
Beef
Chicken
Seafood
Peanuts
Cold soups were traditionally served at what time of day?
Breakfast
Lunch
Dinner
Snack
