Deck 15: Soups, Salads, and Gelatins

Question 1

To prevent a stock with a deep, caramelized flavor from becoming cloudy, _____ to prevent coagulation of proteins and trap minute particles that might otherwise cause cloudiness

A)brown bones and meat before adding water,
B)add raw meat and bones to hot water,
C)add raw meat and bones to cold water,
D)make sure that the stock boils,

Answer 1

A

Question 2

Which of the following ingredients is not part of a raft?

A)egg yolk
B)egg white
C)ground meat
D)finely chopped vegetables

Answer 2

A

Question 3

One should never allow a stock to boil because it will cause cloudiness and

A)toughen the meat.
B)any loose particles will float to the top of the stock, thus creating flavor loss.
C)will disintegrate the bones.
D)any fat from the meat will rise to the top and create a raft.

Answer 3

A

Question 4

Heating time for which of the following stocks should not exceed about 30 minutes?

A)beef and pork
B)lamb and pork
C)fish and vegetable
D)chicken, turkey, and duck

Question 5

The most flavorful of the meat stocks are made from

A)fatty meat.
B)lean meat.
C)meat from young animals.
D)meat from mature animals.

Question 6

Regarding fish stocks, which of the following statements is false?

A)Most stocks use frames or racks, heads, and/or tails of lean white fish.
B)The high gelatin concentration of fish heads contributes to the flavor and viscosity of the stock.
C)Fish bones generally contain more gelatin than chicken bones.
D)Floating fish frames are occasionally pushed down into the liquid to release the flavorful compounds from the bones.
E)The celery may be omitted for a milder flavor, and the carrots may be omitted if a golden color is not desired in the stock.

Question 7

If a chef desires to create both a viscous and rich, meaty tasting stock, he or she may use

A)whole veal bones.
B)cracked veal bones.
C)whole beef bones.
D)cracked beef bones.
E)none of the above answers is correct

Question 8

When cooling hot stocks,

A)cool at room temperature within two hours for optimum flavor retention.
B)place the stocks directly in the freezer until cool and then transfer to refrigerator.
C)cover and place directly in the refrigerator and use within five days.
D)place stockpot in an ice water bath and stir until the stock becomes cool.

Question 9

The preferred liquid for stocks is

A)spring or distilled water.
B)canned broth thinned with water.
C)juice of some type with added vegetable stock.
D)cold tap water.
E)hot tap water.

Question 10

Stocks should be cooked at _____ for the least cloudy and cleanest tasting stock

A)a gentle boil
B)a rolling boil
C)a simmer
D)stewing temperatures

Question 11

A white stock is

A)a flavored liquid obtained by simmering the bones of beef, veal, chicken, or pork in water.
B)a flavored liquid obtained by simmering browned bones in water.
C)the foundation thin liquid that is used as the base of all soups and sauces.
D)a small bundle of herbs and spices wrapped in cheesecloth or tied together with twine.

Question 12

A standard mirepoix is made out of

A)onions, celery, and carrots.
B)leeks, celery, carrots, and salt.
C)leeks, celery, carrots, and a bouquet garni.
D)parsley, thyme, bay leaf, and whole black pepper corns.

Question 13

A brown stock is

A)a flavored liquid obtained by simmering the bones of beef, veal, chicken, or pork in water.
B)a flavored liquid obtained by simmering browned bones and meat in water.
C)the foundation thin liquid that is used as the base of all soups and sauces.
D)a small bundle of herbs and spices wrapped in cheesecloth or tied together with twine.

Question 14

_____ is seldom reduced and therefore is not as strong-flavored as a stock

A)Broth
B)Bouillon
C)Court bouillon
D)Consomme

Question 15

Why do chefs begin a stock with cold water?

A)It is more convenient
B)To create a milder flavored stock
C)So that the meat, bones, and mirepoix do not disintegrate
D)Ingredients will transfer flavor more efficiently to the liquid
E)None of the above answers is correct

Question 16

Regarding vegetable stocks, which of the following statements is correct?

A)Cooking time is approximately sixty to ninety minutes.
B)The younger the vegetable, the more flavor in the extract.
C)The longer the cooking time, the sweeter the flavor of the stock.
D)Vegetables may include a mirepoix, along with leeks, shallots, and garlic.
E)none of the above answers is correct

Question 17

Although some of the terms are sometimes used interchangeably, _____ is the French word for broth

A)raft
B)court
C)bouillon
D)consommé
E)all of the above answers are correct

Question 18

The foundation liquid of many soups, produced when meat, poultry, seafood, and/or their bones or vegetables are reduced and strained, is called

A)bouillon.
B)bouquet garni.
C)consommé.
D)stock.

Question 19

Which of the following soups is traditionally not served cold?

A)Borscht
B)Vishyssoise
C)Avgolemono
D)Gazpacho

Question 20

Which of the following soups is not an example of a thin soup?

A)miso
B)chicken noodle
C)egg drop
D)tomato

Question 21

The salad's base or under-liner is

A)green leafy vegetables.
B)pasta or some grain.
C)cottage cheese or meat.
D)gelatin, whipped or not.
E)the salad's foundation.

Question 22

In protein salads, the principle ingredient (except dairy products) should be included in the mixture only if it is

A)acid washed.
B)chopped.
C)cooked.
D)raw.

Question 23

Fatty fish are always used for fish stock because they impart their strong oily flavor to the stock

Question 24

Raw egg white is used to clarify the stock for consommé

Question 25

When adding dressing to salads,

A)the best time to add dressing is about one-half hour before serving to allow the greens to wilt a bit and absorb the flavor.
B)it is best to have the dressing at room temperature to improve its ability to coat the ingredients.
C)it is best to top the salad with the dressing without mixing.
D)it is best to only add enough dressing to lightly coat the salad ingredients.

Question 26

Which soup is the most popular creamed soup made from an animal source?

A)seafood bisque
B)cream of chicken
C)New England clam chowder
D)cream of vegetable turkey

Question 27

Which of the following dressings is not considered an emulsified dressing?

A)Balsamic vinegar and hazelnut oil
B)Chantilly
C)Thousand Island
D)Russian
E)Green Goddess

Question 28

The least common meats used for stocks are beef and chicken

Question 29

Tempering is a process that gradually increases the temperature of a cream soup mixture and helps reduce curdling

Question 30

Which of the following is a key component of the quality of a leafy green salad?

A)The greens should be clean and free of dirt and sand.
B)The greens should be crisp and free of wash water.
C)The salad should be made with hand-torn leaves.
D)All of the above are key components of quality.

Question 31

Which of the following is/are included in gel preparation?

A)hydration of gelatin granules or sheets to prevent clumping
B)heating without stirring to avoid crystallization
C)stirring the sol at room temperature to promote gelation
D)cooling for 1 to 6 hours in the freezer

Question 32

A gel's optimal strength is found between a pH of

A)3 and 5.
B)5 and 10.
C)10 and 14.
D)It could be any of the above answers, depending on the other influencing factors.

Question 33

Which of the following soups is a popular Indian soup?

A)chowder
B)gazpacho
C)borscht
D)mulligatawny

Question 34

A frequent problem with non-acidic fruit salads is

A)acidic browning.
B)enzymatic browning.
C)Maillard browning.
D)sugar-protein browning.

Question 35

The ingredients that make a cream soup are milk or cream added to a thickened purée of meats, poultry, fish, or vegetables

Question 36

A raft may consist of egg yolk, some ground meat, and finely chopped vegetables

Question 37

Vegetables are added in the last hour to half hour of cooking when preparing meat stocks

Question 38

An ultimate goal when preparing a salad is to arrange ingredients

A)with balanced color.
B)with an interesting texture and shape.
C)all the way to the end of the rim of the salad plate.
D)on a room-temperature salad plate.

Question 39

Curdling of creamed soups may be reduced or avoided by

A)adding milk to the acid base.
B)adding acid to the milk base.
C)avoiding tempering at all costs.
D)stirring some of the cold dairy product into the hot soup.

Question 40

Even though gelatin is a protein from animal sources, it is low in _____, an essential amino acid

A)alanine
B)arginine
C)aspartic acid
D)tryptophan
E)tyrosine

Question 41

Definition choices:
a.a broth made from meat and vegetables and then strained to remove the solids
b.a bundle of parsley, thyme, bay leaves, and whole black pepper wrapped and tied in leeks
c.a salad dressing consisting of only oil, vinegar, and seasoning
d.a richly flavored soup stock that has been clarified using egg whites
e.a cream soup made from shellfish
bouquet garni

Question 42

When preparing a vinaigrette, describe the differences in the many oils and vinegars one might select for use What is a winterized oil and under what circumstances would one use it? What is an emulsified dressing? What are some other types of dressings? When is the best time to add dressing to a salad and why?

Question 43

Definition choices:
a.a broth made from meat and vegetables and then strained to remove the solids
b.a bundle of parsley, thyme, bay leaves, and whole black pepper wrapped and tied in leeks
c.a salad dressing consisting of only oil, vinegar, and seasoning
d.a richly flavored soup stock that has been clarified using egg whites
e.a cream soup made from shellfish
consommé

Question 44

Salts weaken the structure of gels

Question 45

Bromelin, papain, actinidan, and ficin prevent and weaken gel formation by hydrolyzing protein in the gel network

Question 46

Definition choices:
a.a broth made from meat and vegetables and then strained to remove the solids
b.a bundle of parsley, thyme, bay leaves, and whole black pepper wrapped and tied in leeks
c.a salad dressing consisting of only oil, vinegar, and seasoning
d.a richly flavored soup stock that has been clarified using egg whites
e.a cream soup made from shellfish
vinaigrette

Question 47

What are the components of a salad? Discuss the principles of salad preparation, including nutritional issues such as fat and fiber content in salads What lettuce options might be available for use?

Question 48

The more assertively flavored the ingredient in a salad the larger its role in the salad should be

Question 49

Give guidelines for making a low-fat cream soup

Question 50

Definition choices:
a.a broth made from meat and vegetables and then strained to remove the solids
b.a bundle of parsley, thyme, bay leaves, and whole black pepper wrapped and tied in leeks
c.a salad dressing consisting of only oil, vinegar, and seasoning
d.a richly flavored soup stock that has been clarified using egg whites
e.a cream soup made from shellfish
bisque

Question 51

How are salads categorized? Name the types of salads and discuss the nutritional content of each How does this compare with the perception of salads as low-calorie foods?

Question 52

Salads may be classified by whether the ingredients are raw or cooked or by the main ingredient

Question 53

What are the types of stocks used for soups, and in which types of finished soups are they most frequently used?

Question 54

Another way of thinking about a salad dressing is to consider it a "sauce for salads"

Question 55

What are common ingredients used to thicken a cream soup? Give basic guidelines for preparing a cream soup, including tips for lower-fat variations How can a chef avoid curdling problems when preparing a cream soup? Any food safety tips?

Question 56

Explain in detail how to make the following white stocks: meat, poultry, fish, shellfish, and vegetable Be specific in details such as what type, age, and size of bones are best, liquid specifications, specific vegetables and size of cut for mirepoix, flavorings, seasonings, and straining, length of cooking, etc Include specific guidelines for producing a stock with optimum clarity, viscosity, and flavor What differences in preparation would be made to prepare a brown stock?

Question 57

Describe the differences, if any, among a bouillon, broth, and consommé Explain in detail how to make a consommé

Question 58

The addition of solid ingredients such as fruits, vegetables and nuts into a gel strengthens gel formation

Question 59

Salads whose main ingredients are not leafy vegetables but that still combine several vegetables are called vegetable salads

Question 60

Definition choices:
a.a broth made from meat and vegetables and then strained to remove the solids
b.a bundle of parsley, thyme, bay leaves, and whole black pepper wrapped and tied in leeks
c.a salad dressing consisting of only oil, vinegar, and seasoning
d.a richly flavored soup stock that has been clarified using egg whites
e.a cream soup made from shellfish
bouillon

Question 61

What is gelatin? Is gelatin nutritious? Describe the three phases of gel formation Discuss the many factors can influence gel formation including the following: concentration, temperature, sugar, acid, enzymes, salts, and added solid ingredients What is the best way to unmold a gel?