Question 1

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

Accepted Answer

The answer of What are the types of stocks used...

Question 2

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?

Accepted Answer

Gelatin is a protein derived from collag

Question 3

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

Accepted Answer

A) True 
 B)False

Question 4

The salad's base or under-liner is

Accepted Answer

A) green leafy vegetables. 
B) pasta or some grain. 
C) cottage cheese or meat. 
D) gelatin, whipped or not. 
E) the salad's foundation. 
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 5

The least common meats used for stocks are beef and chicken

Accepted Answer

A) True 
 B)False

Question 6

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

Accepted Answer

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. 
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

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

Accepted Answer

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

Question 8

An ultimate goal when preparing a salad is to arrange ingredients

Accepted Answer

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. 
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 9

Which of the following soups is traditionally not served cold?

Accepted Answer

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

Question 10

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

Accepted Answer

A) True 
 B)False

Question 11

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

Accepted Answer

A) True 
 B)False

Question 12

A brown stock is

Accepted Answer

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. 
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 13

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

Accepted Answer

A) True 
 B)False

Question 14

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?

Accepted Answer

To make a meat stock, start with a combi

Question 15

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

Accepted Answer

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

Question 16

Which of the following soups is a popular Indian soup?

Accepted Answer

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

Question 17

Why do chefs begin a stock with cold water?

Accepted Answer

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 
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 18

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?

Accepted Answer

Salads typically consist of a base of le

Question 19

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?

Accepted Answer

The answer of What are common ingredients used to thicken...

Question 20

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

Accepted Answer

A) True 
 B)False

Exam 15: Soups, Salads, and Gelatins

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

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?

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

The salad's base or under-liner is

The least common meats used for stocks are beef and chicken

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

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

An ultimate goal when preparing a salad is to arrange ingredients

Which of the following soups is traditionally not served cold?

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

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

A brown stock is

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

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

Which of the following soups is a popular Indian soup?

Why do chefs begin a stock with cold water?

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?

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?

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

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