Deck 12: Soups

Question 1

What is the name for a chilled potato and leek soup?

A) minestrone
B) gazpacho
C) chowder
D) vichyssoise

Answer 1

D

Question 2

What are the components of clearmeat for a beef consommé?

A) egg whites, ground beef
B) egg whites, ground beef, mirepoix, tomato
C) ground beef, mirepoix, tomato
D) ground beef, mirepoix

Answer 2

B

Question 3

How is a broth different from a stock?

A) broth cannot be served as a finished dish
B) broth is made without any meat or bones
C) broth is clarified
D) broth is made with meat, not just bones

Answer 3

D

Question 4

What is the thickener in puréed soups?

A) puréed vegetables or legumes
B) roux
C) heavy cream
D) cornstarch

Question 5

Which of the following is a rich Italian-style vegetable soup?

A) chowder
B) minestrone
C) gumbo
D) bisque

Question 6

Which of the following can be added to help clarify a cloudy consommé?

A) blonde roux
B) whipped egg whites
C) gelatin
D) beaten eggs

Question 7

All chilled soups are cooked first, then chilled for service.

Question 8

All thick soups are based on the addition of heavy cream.

Question 9

At what temperature should hot cream soups be served?

A) 190°F-200°F
B) 212°F
C) 210°F
D) 160°F-180°F

Question 10

Which of the following is NOT contained in a traditional bisque?

A) shellfish
B) rice
C) dark roux
D) lobster or shrimp shells

Question 11

Which of the following steps will not help prevent a cream soup from curdling?

A) using béchamel in place of milk in the soup
B) adding the cream just before serving the soup
C) adding cold milk to hot soup
D) simmering the soup gently after the cream is added

Question 12

Which of the following is NOT an appropriate method for thickening a cream soup that is too thin?

A) reduce it by boiling
B) add a beurre manié
C) add a liaison
D) add a slurry

Question 13

One of the advantages of soup making is that is can be done in advance.

Question 14

The techniques for making purées and bisques have not changed since Escoffier wrote "Le Guide Culinaire."

Question 15

What is the classic thickening for bisque?

A) rice
B) potato
C) roux
D) béchamel

Question 16

The basic technique for making broths is just like the one for making stock.

Question 17

Only a cold and degreased stock or broth will clarify.

Question 18

Which of the following is NOT a broth-based soup?

A) chicken gumbo
B) chicken noodle
C) beef barley
D) mixed vegetable

Question 19

Cold uncooked soups are not a food safety concern because they are not heated.

Question 20

Garnishes should be added to hot soups at the last minute to prevent overcooking.

Question 21

All chowders contain milk or cream.

Question 22

In classic cuisine, what is used as a base for cream soups?

Question 23

What type of soup is hearty vegetable beef?

Question 24

What is formed when clearmeat is brought to a simmer and the albumen and meats coagulate, trapping impurities?

Question 25

Cold soup should have a thinner consistency than hot soup.

Question 26

What is the garnish in chicken noodle soup?

Question 27

How can you add richness to bisque soup?

Question 28

What are the two uses of garnishes in soup making?

Question 29

What is the difference between a cream soup and a chowder?

Question 30

What technique should you use when making cream soups to avoid curdling?

Question 31

How can you rescue a poorly clarified consommé?

Question 32

What are the three characteristics used for judging the quality of a soup?

Question 33

What is the term for cooking vegetables until they are tender but not browned?

Question 34

Cream soups should be made from soft vegetables that are sweated in butter before any liquid is added.

Question 35

What can be done to help reduce saltiness in a broth-based soup?

Question 36

What can be done to ensure that all vegetables in a broth-based soup are cooked properly?

Question 37

What is often added to bisque immediately before serving for added flavor?

Question 38

At what temperature should all soups be stored?