Deck 15: Soups, Salads, and Gelatins

Question 1

A chef who desires to create both a viscous and rich, meaty tasting stock, should use

A) whole veal bones.
B) cracked veal bones.
C) whole beef bones.
D) cracked beef bones.
E) both b and d

Answer 1

E

Question 2

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

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

Answer 2

C

Question 3

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 3

A

Question 4

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 caramelized 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 5

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 6

Which of the following soups is traditionally served warm?

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

Question 7

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 8

Although some of the terms related to thin soups 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 9

To prevent a stock with a deep, caramelized flavor from becoming cloudy, _____ to coagulate 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

Question 10

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 11

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 12

When cooling hot stocks,

A) cool the stocks 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 the stockpot, place directly in the refrigerator, and use within five days.
D) place the stockpot in an ice water bath and stir until the stock becomes cool.

Question 13

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 14

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.

Question 15

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

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

Question 16

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 17

One should never allow a stock to boil because it will

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

Question 18

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.

Question 19

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 20

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 21

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 22

The least common meats used for stocks are beef and chicken.

Question 23

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

Question 24

Which of the following is/are included in gelatin-based 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 25

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

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

Question 26

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

Question 27

Which of the following soups is a popular Indian soup?

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

Question 28

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 29

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 30

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

Question 31

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 the above answers, depending on the other influencing factors.

Question 32

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 33

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 34

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 35

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

Question 36

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

Question 37

Tart salad dressings best accompany

A) carbohydrate-based salads.
B) fruit salads.
C) protein-based salads.
D) greens or vegetables.
E) both a and bf. both c and d g. all of the above answers are correct

Question 38

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 39

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 40

A frequent problem with non-acidic fruit salads is

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

Question 41

Matching
Definition choices:
a.a broth made from meat and vegetables and then strained to remove the solids
b.a bundle of parsley, thyme, bay leaf, and whole black pepper rolled and tied in a leek
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 traditionally made from shellfish
bouillon

Question 42

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

Question 43

Matching
Definition choices:
a.a broth made from meat and vegetables and then strained to remove the solids
b.a bundle of parsley, thyme, bay leaf, and whole black pepper rolled and tied in a leek
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 traditionally made from shellfish
bisque

Question 44

Bromelin, papain, actinidan, and ficin prevent or weaken gelatin-based gel formation by hydrolyzing protein in the gel network.

Question 45

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

Question 46

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

Question 47

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

Question 48

Salts weaken the structure of gels.

Question 49

Matching
Definition choices:
a.a broth made from meat and vegetables and then strained to remove the solids
b.a bundle of parsley, thyme, bay leaf, and whole black pepper rolled and tied in a leek
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 traditionally made from shellfish
consommé

Question 50

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

Question 51

Matching
Definition choices:
a.a broth made from meat and vegetables and then strained to remove the solids
b.a bundle of parsley, thyme, bay leaf, and whole black pepper rolled and tied in a leek
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 traditionally made from shellfish
vinaigrette

Question 52

Matching
Definition choices:
a.a broth made from meat and vegetables and then strained to remove the solids
b.a bundle of parsley, thyme, bay leaf, and whole black pepper rolled and tied in a leek
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 traditionally made from shellfish
bouquet garni

Question 53

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