Deck 9: Soups

Question 1

The best cut of beef for clarifying consommé is ____________.

A) shank
B) oxtails
C) top round
D) bottom round

Answer 1

shank

Question 2

Consommé Madrilène is characterized by the flavor of __________.

A) mirepoix
B) onion
C) tomato
D) leeks

Answer 2

tomato

Question 3

Vegetables for vegetable soups should be cut into uniform sizes for the sake of ______.

A) appearance
B) uniform cooking
C) both a and b
D) none of these

Answer 3

both a and b

Question 4

Hearty North American soups containing shellfish, potatoes, and milk are often called __________.

A) chowders
B) bisques
C) potages
D) purée soups

Question 5

A __________ is a type of rich cream soup made from shellfish.

A) bisque
B) potage
C) bouillon
D) purée soup

Question 6

A(n) __________ is a mixture of egg yolks and cream sometimes added to a cream soup to contribute richness and body.

A) emulsion
B) roux
C) purée
D) liaison

Question 7

A __________ is a rich, flavorful stock that has been clarified to make it perfectly clear and transparent.

A) broth
B) bouillon
C) consommé
D) none of these

Question 8

__________ is a cold purée soups containing leeks, potatoes, and cream.

A) Potato bisque
B) Purée Madrilène
C) Vichyssoise
D) Potage Mongole

Question 9

The basic difference between consommé and broth is that consommé __________.

A) has been clarified
B) is less transparent
C) never contains solid ingredients
D) all of these

Question 10

Which of the following thick soups are most likely to contain seafood?

A) purées
B) bisques
C) potages
D) cream soups

Question 11

Which of the following techniques will help to produce a low-fat soup that will appeal to a health-conscious clientele?

A) Use evaporated skim milk in cream soups rather than cream.
B) Do not sweat vegetables in fat before they are simmered in a soup.
C) Use a starch slurry or a roux made with oil (rather than butter) to bind a thick soup.
D) all of these

Question 12

Which of the following statement is false?

A) Cold soups can be served nested in a larger bowl of crushed ice.
B) A main course portion of soup is approximately 10 to 12 ounces.
C) Soup garnishes can be divided into toppings, accompaniments, and garnishes in the soup.
D) Once a large kettle of soup has been made, it can be kept warm on a steam table for a long period of time without losing its quality.

Question 13

The number one rule for preparing consommé is that __________.

A) the result must be perfectly clarified
B) its proteins must not be allowed to coagulate
C) the stock or broth must be strong, rich, and full flavored
D) its solid ingredients must be cut to exacting specifications

Question 14

Which of the following is not an ingredient used to clarify a stock?

A) mirepoix
B) egg yolks
C) lean ground beef
D) acid ingredients such as tomato products or lemon juice

Question 15

A raft is part of the production of which of the following soups?

A) bisque
B) chowder
C) consommé
D) cream soups

Question 16

When making a vegetable soup, it is important to remember to __________.

A) start with a clear, flavorful broth
B) use as many vegetables as possible
C) cook rice or pasta directly in the soup
D) all of these

Question 17

When making a vegetable soup, it is important to remember to avoid __________.

A) undercooking the vegetables
B) cutting all the vegetables into the same sizes and shapes
C) adding all the vegetables at the same time if they have different cooking times
D) all of these

Question 18

In the classical kitchens of several decades ago, cream soups were ___________.

A) nonexistent
B) diluted and flavored sauces
C) often made with ingredients that are unavailable today
D) produced in the same manner as they are produced today

Question 19

To prevent curdling in cream soups, avoid __________.

A) adding cold milk or cream to simmering soups
B) boiling soups after milk or cream has been added
C) combining milk and simmering soups stock without the presence of roux or other starch
D) all of these

Question 20

Puréed soups are __________.

A) relatively difficult to prepare
B) often made with high-starch vegetables
C) smoother and more refined than cream soups
D) all of these

Question 21

A food mill or immersion blender can be used to prepare __________.

A) chowder
B) purée soup
C) cream soup
D) both purée soup and cream soup

Question 22

Tomato bisque is not a true bisque because it does not contain __________.

A) roux
B) shellfish
C) tomatoes
D) mirepoix

Question 23

Classical bisques are __________.

A) rich in taste
B) expensive to prepare
C) considered to be luxury soups
D) all of these

Question 24

Which of the following soups is most like a stew?

A) bisque
B) potage
C) chowder
D) consommé

Question 25

Many __________ are purée soups that have not been puréed.

A) bisques
B) chowders
C) clear soups
D) velouté soups

Question 26

You would be most likely to use a china cap during the production of a __________.

A) chowder
B) purée soup
C) cream soup
D) national soup

Question 27

Minestrone, gazpacho, and borscht are examples of __________ soups.

A) clear
B) low fat
C) national
D) vegetarian

Question 28

Which soup contains cucumbers, onions, green peppers, garlic, bread crumbs, red wine vinegar, olive oil, tomatoes, and tomato juice, and is made in a blender or food mill?

A) borscht
B) gazpacho
C) scotch broth
D) avgolemono

Question 29

Which of the following combinations is correct?

A) beets, borscht
B) macaroni, gazpacho
C) tomato juice, minestrone
D) all of these

Question 30

When making consommé, you must stir it very thoroughly and carefully after the raft forms.

Question 31

A good consommé has body and will thicken or solidify when cold because of its natural gelatin content.

Question 32

Consommé must simmer uncovered when being clarified.

Question 33

After consommé has simmered for the required length of time with the clearmeat, pour it rapidly into a china cap lined with cheesecloth to avoid clouding.

Question 34

If a cream soup has a starch taste, it is probably because it wasn't cooked long enough.

Question 35

Cream of cauliflower soup can be made by adding puréed, cooked cauliflower and cream to velouté sauce.

Question 36

To avoid curdling, add milk to a cream soup before adding the roux.

Question 37

Vegetable soups are improved by several hours of simmering.

Question 38

The best way to include rice in a clear soup is to cook the rice separately and add it to the soup before service.

Question 39

Consommé brunoise is consommé garnished with vegetables cut into ¹/₈-inch (3-mm) dice.

Question 40

Stock to be clarified should be cold, not hot.

Question 41

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-To the nearest cent, calculate the total cost of the recipe by finding the total cost of each of the ingredients and adding them all together.

Question 42

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The navy bean soup recipe requires 120 g of onion. If the EP unit cost is $1.80 per kg, what is the total cost of the ingredient?

Question 43

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The navy bean soup recipe requires 4.5 liters of chicken stock. If the EP unit cost is $2.69 per liter, what is the total cost of the ingredient?

Question 44

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The navy bean soup recipe requires 250 g of celery. If the EP unit cost is $1.95 per kg, what is the total cost of the ingredient?

Question 45

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-To the nearest cent, calculate the total cost of the recipe by finding the total cost of each of the ingredients and adding them all together.

Question 46

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The navy bean soup recipe requires 4 ounces of onion. If the EP unit cost is $0.80 per pound, what is the total cost of the ingredient? __________

Question 47

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The navy bean soup recipe requires 4.5 quarts of chicken stock. If the EP unit cost is $2.69 per quart, what is the total cost of the ingredient? __________

Question 48

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The navy bean soup recipe requires 8 ounces of celery. If the EP unit cost is $0.95 per pound, what is the total cost of the ingredient? __________