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Red Seal Cook Exam (Interprovincial)

D. Stocks, broths and soups: practice questions

Our Red Seal Cook bank has 18 questions on this topic. Here are 5 of them with answers; the full mock exam draws from every topic, like the real one.

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Question 1

A bisque is traditionally a:

  1. Cream soup made from shellfish
  2. Cold tomato soup
  3. Clear beef broth
  4. Thick bean purée
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A. Cream soup made from shellfish — Bisques are shellfish soups; classic versions are thickened with rice.

Question 2

A fish fumet differs from an ordinary fish stock because:

  1. It simmers for 8 hours
  2. It is made with roasted beef bones and simmered for 6 to 8 hours
  3. It is thickened with roux
  4. Wine and lemon juice are added and the bones are sweated first
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D. Wine and lemon juice are added and the bones are sweated first — For a fumet, bones are sweated without colour, then simmered with wine and lemon juice.

Question 3

Why are bones for stock started in cold water?

  1. Cold water makes the stock come to a boil faster and saves fuel in a busy kitchen
  2. Hot water would melt the bones
  3. Cold water adds extra gelatin to the bones
  4. Proteins and impurities dissolve slowly and rise as scum, giving a clearer stock
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D. Proteins and impurities dissolve slowly and rise as scum, giving a clearer stock — Starting in cold water lets impurities coagulate gradually and rise so they can be skimmed for a clear stock.

Question 4

Which thickener does the RSOS NOT list for soups?

  1. Roux
  2. Purées
  3. Gelatin
  4. Eggs
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C. Gelatin — The RSOS lists roux, purées, modified starches and eggs as soup thickening agents.

Question 5

Dashi, a Japanese broth, is traditionally made from:

  1. Pork bones and soy sauce
  2. Chicken feet and ginger
  3. Kombu (kelp) and dried bonito flakes
  4. Miso and rice wine only
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C. Kombu (kelp) and dried bonito flakes — Dashi is a quick broth of kombu and katsuobushi (bonito); the RSOS lists dashi among broths.

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