1.—What is a stock pot?

2.—How should it be used and how frequently?

3.—What is soup stock?

4.—How many kinds of stock are there?

5.—What is simple stock?

6.—What is compound stock?

7.—How is stock made?

8.—Why should the water for making stock be salted?

9.—How much salt should be used?

10.—Why should the scum that rises be removed?

11.—Why should meat for making stock be put to cook in cold water?

12.—Why should meat for soup be simmered rather than boiled?

13.—What should be the quality of the meat for making stock or soup?14.—What is beef tea and how is it made?

15.—Upon what does the consistency of stock depend?

16.—What length of time should stock be simmered?

17.—When sufficiently cooked how should it be treated?

18.—How long will stock keep?

19.—Should vegetables be cooked with meat in making stock? Why not?

20.—How many classes of soups are there?

21.—What are they?

22.—What flavors should predominate in soup?

23.—What kinds of spices should be added to soup?

24.—Does the same rule that governs the flavor hold good in regard to the color of soups?

25.—When and how should the grease be removed from soup?

26.—What is plain soup?

27.—What effect on a plain soup has the addition of grain or grain products?

28.—How is plain chicken soup made?

29.—How is cream of celery soup made?

30.—How can a plain chicken soup be changed to a mulligatawny soup?31.—How is clear soup made?

32.—How is amber soup made?

33.—How is tomato soup made?

34.—How is julienne soup made?

35.—How are vegetable soups made?

36.—How is a plain vegetable soup made?

37.—How is onion soup made?

38.—How is dried pea soup made?

39.—How is green pea soup made?

40.—When does a pea soup become a mixed soup?

41.—From what is stock for white soups obtained?

42.—What is a leading characteristic of white soups?

43.—How is cream of asparagus soup made?

44.—How is corn soup made?

45.—Give a recipe for a rich white soup.

46.—Upon what does the individuality of a mixed soup depend?

47.—How is mock turtle soup made?

48.—How can a good save-all soup be made?

49.—How does an oyster soup differ from an oyster stew?

50.—How are oysters stewed?51.—What are potages, purees and consommes?

52.—What is the distinction between them and ordinary soups?

53.—How should soup or stock be scalded?

54.—When is the proper time for adding flavorings and spices to soups?

55.—How should vegetables be added?

56.—How should vegetables for soups be browned?

57.—What different vegetables, herbs and spices are adapted to different soups?

58.—How are soups clarified?

59.—What is caramel, and how is it made?

60.—How should thickening for soups be prepared and used?

61.—What are some of the additions to soup?

62.—What are croutons and how are they made and served?

63.—How are noodles made?

64.—How are dumplings made?

65.—How are force meat balls made?