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
Correct Answer:
Verified
Q3: What is the classic thickener for bisque?
A)rice
B)béchamel
C)potato
D)roux
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
Q9: Hot cream soups should be served at
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
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