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)
Correct Answer:
Verified
Q4: Consommés cook for:
A)30-40 minutes
B)10-25 minutes
C)1-1.5 hours
D)2-3 hours
Q5: All thick soups require the addition of
Q6: A purée soup flavoured with carrots is
Q7: Which of the following ingredients is almost
Q8: Which of the following is not an
Q10: Clearmeat for a beef consommé contains:
A)ground beef,mirepoix
B)egg
Q11: Which of the following is a rich
Q12: A crème Dubarry is flavoured with:
A)carrots
B)celery
C)cauliflower
D)asparagus
Q13: What is the thickener in puréed soups?
A)roux
B)cornstarch
C)puréed
Q14: Stocks and broths are different in that
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