Deck 15: Soups, Salads, and Gelatins

Question 1

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 foundational 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.

Answer 1

B

Question 2

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 generally contain more gelatin than chicken.
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.

Answer 2

C

Question 3

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

Answer 3

C

Question 4

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

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

Question 5

A standard mirepoix is made out of onions, celery, and carrots. Onions constitute about what percent of the mirepoix?

A) 50
B) 25
C) 75
D) 95

Question 6

The foundational thin 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 7

From which country does mulligatawny soup originate?

A) Taiwan
B) Guam
C) India
D) Malaysia
E) England

Question 8

Which salad is an example of a main course salad?

A) dinner salad
B) coleslaw
C) fruit salad
D) chef's salad

Question 9

When cooling hot stocks,

A) cool the stocks at room temperature within 2 hours for optimum flavor retention.
B) place the stocks directly in the freezer until cool and then transfer to refrigerator.
C) cover the stockpot, place directly in the refrigerator, and use within 5 days.
D) place the stockpot in an ice water bath and stir until the stock becomes cool.

Question 10

Bouillon is made from simmered

A) meat or poultry.
B) vegetables.
C) grains.
D) All of these are correct.

Question 11

What kind of stock is made from meat or a meat/bone combination and some water with little or no flavoring?

A) white stock
B) brown stock
C) broth
D) bone broth

Question 12

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

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

Question 13

What terms are used interchangeably?

A) broth and bouillon
B) broth and consommé
C) broth and bouillon and consommé
D) bouillon and consommé

Question 14

Why isn't tap water preferred for use in stock?

A) because it may carry the flavors of chlorine or other substances
B) because the minerals prevent thickening of the stock
C) because the temperature of room temperature tap water tends to impart a metallic taste
D) because tap water will not boil once vegetables and thickening agents are added

Question 15

What is the first ingredient of any good stock?

A) mirepoix
B) freshly butchered meat
C) salt
D) water

Question 16

Shellfish stocks are commonly made from all of the following except

A) oysters.
B) lobsters.
C) clams.
D) shrimp.

Question 17

Which of the following soups is a Russian/Polish soup that is based on beets?

A) borscht
B) vichyssoise
C) avgolemono
D) gazpacho

Question 18

Common seasonings for poultry stocks include all of the following except

A) bay leaf.
B) onion.
C) sage.
D) rosemary.
E) chili pepper.

Question 19

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

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

Question 20

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 21

Which of the following edible flowers are most often candied when added to a salad?

A) nasturtium flowers
B) pumpkin blossoms
C) lavender
D) violets

Question 22

The more mature the poultry used to make stock, the more flavorful it will be.

Question 23

Which of the following vegetables are not appropriate for use in a salad?

A) raw
B) cooked
C) canned
D) marinated
E) All of these are suitable.

Question 24

In making consommé, one raw egg white is added for every cup of broth.

Question 25

Chowders are usually ____-based soups thickened with vegetable pieces that have been cooked in milk.

A) beef
B) seafood
C) poultry
D) soybean paste

Question 26

In protein salads, the principle ingredient (unless it is a dairy product) should be

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

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

Beef bones contribute more collagen to soups than all other meat sources.

Question 29

Which of the following is the most common thickening agent in bisques?

A) white sauce
B) potato starch
C) pureed potatoes
D) cream
E) rice

Question 30

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 31

In salad preparation, acidic fruits should be balanced with

A) bitter greens and a light sauce.
B) mild greens and a light sauce.
C) bitter greens and a heavy sauce.
D) mild greens and a heavy sauce.

Question 32

Why is gelatin considered to be of low biological value?

A) It is low in protein.
B) It is low in calories.
C) It does not have an appealing taste.
D) It lacks the amino acid tryptophan.

Question 33

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 34

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

Question 35

What is gelatin derived from?

A) animal
B) vegetables
C) soy
D) dairy

Question 36

A gelatin-based 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 these answers, depending on the other influencing factors.

Question 37

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 38

When stock is made from meat or poultry, beef and chicken are the two most commonly used.

Question 39

Sweetened dressings are usually reserved for

A) green salads.
B) vegetable salads.
C) fruit salads.
D) protein-based salads.

Question 40

Raw egg white is used to clarify the stock for consommé.

Question 41

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

Question 42

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

Question 43

Gelatin concentration should be 2 to5%, which is equal to approximately 1 tablespoon of gelatin per 2 cups of liquid.

Question 44

A cooking class assignment instructs you to make a "lightened up" version of traditional New England clam chowder. Explain what ingredients are in traditional New England clam chowder, and how you might alter them to lower the fat and calorie content of this dish.

Question 45

Bromelin is the proteolytic enzyme found in kiwi that prevents or weakens gel formation.

Question 46

Your roommate wants to lose weight so he decides he will eat only salads for dinner each night. Explain how this attempt may potentially backfire by discussing the different types of salads available, their calorie and nutrient content as well as the ability for salads alone to nourish or satiate an individual.

Question 48

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

Question 49

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

Question 50

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; and so on. 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 51

Discuss the reason that food additives are commonly used in commercial soups, salad dressings, and gelatins. Include the functions of the additives.

Question 52

Canned fruit should never be used for fruit salad because of the lingering metallic taste from the can.

Question 53

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

Question 54

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

What is gelatin? Is gelatin nutritious? Describe the three phases of gel formation. Discuss the many factors that 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?

Question 57

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 58

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

Question 59

Salts strengthen the structure of gels.