1.What is the ratio of ingredients used to make broth when using water as the main liquid?

 11 # of meat and bones, 5 quarts of cool liquid, 1 pound of mirepoix and 1 sachet/bouquet.

2.Can broth be served as a soup? How else can a broth be utilized?

 Yes, broth can be served as a soup, but it can also be used to prepare other things such as
gravy and sauces.

3.What are the characteristics of a well-prepared, quality clear soup?

 The liquid should be clear with a pleasant aroma. It should also taste savory, rich, and
umami.

4.Name and describe the two main categories of soups.

 The main categories of soup are clear soups and thick soups

Clear soups are obviously clear in color and can include hearty broth soups such as chicken
soups and onion soups. It can also just be something like consommé.

Thick soups have added texture to them whether it be something like roux or milk, making
them opaque. Some examples include bisque and chowder.

5.Define a clear soup.

 A soup that is clear in color and can be bright depending on the ingredients. No thickening
agents are added to it, and it has a consistency closer to water.

6.Describe the ingredients used in a hearty broth.

Some ingredients of a hearty broth can include 4 pounds of a flavoring ingredient,

(vegetables, meat, poultry, etc.) and 1 gallon of stock or broth. A bouquet or sachet can also
be added as well as seasonings such as salt and pepper.

7.What is the basic ratio for a clear soup?

 1 gallon of water, 4 pounds of flavoring ingredients, 1 pound of mirepoix.

8.What are the steps and food safety concerns when re-heating hearty broths for service?

 It must be reheated to 165 degrees F for 15 seconds within a 2-hour time frame.
9.Name another hearty broth besides Beef Vegetable Soup.

 Chicken noodle soup, onion soup.

10.  What are the advantages and disadvantages of using commercial stock bases?

 They may contain too much sodium and preservatives, making it less healthy ans not as
flavorful. The advantage that they have though is that they do not take as much time to
prepare.

11.  What are four changes that occur when cooking vegetables?

 Cooking changes the color, flavor, texture and nutrient content of vegetables.

12.  What are three adverse effects of overcooking vegetables?

 They lose color, texture, and nutrient content

13.  What are some ways to assure that vegetables will have the best color, most flavor and
the greatest degree of nutrient retention?

 Cooking them at the proper temperature for the right amount of time

14.  Define glace? How can glace be utilized?

 Glace meaning “glaze” is an extremely reduced stock. 1 gallon of stock can make
approximately 1 cup of glace. Using glace in small amounts can add lots of flavor to soups
and sauces.

15.  Define clarified butter, what are the two methods of preparation, and what is the
purpose of making clarified butter.

 Clarified butter is butter with the water and milk solids separated from it giving it a higher
smoking point. The two ways to prepare it are by decanting it or simmering it and then
filtering the milk solids out.

16.  Define staged cooking and what is the purpose of cooking in stages?

 Staged cooking is adding the ingredients to a recipe in proper intervals. The point of
cooking in stages is to ensure the best flavor, so that vegetables or whatever it is that is
being cooked to do over or undercook.

17.  Define energy and its use in the kitchen.

Energy is the capacity for doing work. This is used very often in the kitchen in the form of
thermal energy, and it is used to cook food.

18.  Name the three types of energy used in the kitchen.

Thermal energy, electrical energy and chemical energy.

19.  Name the three modes of heat transfer.

 Heat can be transferred through convection, conduction, and radiation.

20.  Name a cooking method/preparation that takes advantage of:

Conduction____________ Frying foods in a pan____________________________________________

Convection__________ Simmering a stock______________________________________________

Radiation_______ Microwaving foods___________________________________________________

21.  How does the size and density of a product affect its cooking?

 The size and density of foods affect the distribution of particles throughout the cooking
process. A larger item such as a turkey would have to be cooked for longer, at a lower temp,
and on all sides in an oven to ensure that it is cooked thoroughly, while something like a
salmon filet can just be cooked inside of a sauté pan.

22.  Define thermal conductivity?

 The ability/speed, or lack thereof, to transfer hot/cold from one substance to another

23.  What are the 3 main results of chemical reactions in food?

Changes in texture, smell, and taste.