Deck 11: Soups

Question 1

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

Answer 1

False

Question 2

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

Answer 2

True

Question 3

What is the classic thickener for bisque?

A)rice
B)béchamel
C)potato
D)roux

Answer 3

A

Question 4

Consommés cook for:

A)30-40 minutes
B)10-25 minutes
C)1-1.5 hours
D)2-3 hours

Question 5

All thick soups require the addition of heavy cream.

Question 6

A purée soup flavoured with carrots is potage:

A)Dubarry
B)Parmentier
C)Bonne Femme
D)Crècy

Question 7

Which of the following ingredients is almost always found in traditional chowders?

A)tomatoes
B)potatoes
C)cream
D)white wine

Question 8

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

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

Question 9

Hot cream soups should be served at a temperature of:

A)90-93ºC (190-200°F)
B)100ºC (212°F)
C)71-82ºC (160-180°F)
D)99ºC (210°F)

Question 10

Clearmeat for a beef consommé contains:

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

Question 11

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

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

Question 12

A crème Dubarry is flavoured with:

A)carrots
B)celery
C)cauliflower
D)asparagus

Question 13

What is the thickener in puréed soups?

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

Question 14

Stocks and broths are different in that a broth:

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

Question 15

Which of the following would you not find in a traditional bisque?

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

Question 16

Consommés should be:

A)stirred as soon as the raft forms
B)strained and degreased carefully
C)started with hot stock
D)boiled to develop flavour

Question 17

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

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

Question 18

What is the name given to a consommé garnished with a julienne of savoury crepes?

A)Célestine
B)Julienne
C)George Sand
D)Caroline

Question 19

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

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

Question 20

Which of the following sets of ingredients best fits in a recipe for cream of chicken soup?

A)shallots,garlic,olive oil,noodles,white stock
B)onions,celery,flour,butter,chicken stock
C)celery,leeks,butter,cornstarch,chicken meat
D)onions,carrots,potatoes,chicken stock

Question 21

The word "clarification" also relates to clearmeat.

Question 22

What is the garnish in chicken noodle soup?

Question 23

An oignon brûlé is used to add colour to consommés.

Question 24

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

Question 25

All chowders contain milk or cream.

Question 26

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

Question 27

At what temperature should all soups be stored?

Question 28

One of the advantages of soup is that it can be made in advance.

Question 29

Only a cold and degreased stock or broth will clarify.

Question 30

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

Question 31

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

Question 32

What type of soup is hearty vegetable beef?

Question 33

Cold soup should have a thinner consistency than hot soup does.

Question 34

Adding cold milk to a soup will reduce the chances of curdling.

Question 35

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

Question 36

Cream soups should simmer after the addition of milk or cream..

Question 37

What is the clarifying agent used in making consommés?

Question 38

Uncooked soups are not a food safety concern because they are not heated.

Question 39

When preparing a broth,meats should not be browned in order to ensure the clarity of the broth.

Question 40

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

Question 41

What are the two uses of garnishes in soup making?

Question 42

How can you rescue a poorly clarified consommé?

Question 43

What are the three characteristics to look at when judging the quality of a soup?