Question 1

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

Accepted Answer

thin béchamel sauce

Question 2

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

Accepted Answer

A) True 
 B)False  False

Question 3

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

Accepted Answer

answers will vary, for example, add more plain broth; add a diced raw carrot or potato then simmer to absorb some of the saltiness

Question 4

How is a broth different from a stock?

Accepted Answer

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 
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

Question 5

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

Accepted Answer

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

Question 6

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

Accepted Answer

A) True 
 B)False

Question 7

What are the two uses of garnishes in soup making?

Accepted Answer

garnish is used for

Question 8

What type of soup is hearty vegetable beef?

Accepted Answer

The answer of What type of soup is hearty vegetable...

Question 9

Cold soup should have a thinner consistency than hot soup.

Accepted Answer

A) True 
 B)False

Question 10

How can you add richness to bisque soup?

Accepted Answer

monter au beurre wit

Question 11

What is the classic thickening for bisque?

Accepted Answer

A)  rice 
B)  potato 
C)  roux 
D)  béchamel 
A)  rice 
B)  potato 
C)  roux 
D)  béchamel

Question 12

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

Accepted Answer

A) True 
 B)False

Question 13

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

Accepted Answer

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

Question 14

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

Accepted Answer

A) True 
 B)False

Question 15

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

Accepted Answer

chowders a

Question 16

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

Accepted Answer

A) True 
 B)False

Question 17

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

Accepted Answer

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

Question 18

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

Accepted Answer

add each vegetable a

Question 19

What is the garnish in chicken noodle soup?

Accepted Answer

The answer of What is the garnish in chicken noodle...

Question 20

What is the thickener in puréed soups?

Accepted Answer

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

Exam 12: Soups

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

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

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

How is a broth different from a stock?

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

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

What are the two uses of garnishes in soup making?

What type of soup is hearty vegetable beef?

Cold soup should have a thinner consistency than hot soup.

How can you add richness to bisque soup?

What is the classic thickening for bisque?

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

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

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

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

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

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

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

What is the garnish in chicken noodle soup?

What is the thickener in puréed soups?

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