Exam 12: Soups

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

How can you rescue a poorly clarified consommé?

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

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

At what temperature should hot cream soups be served?

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

Only a cold and degreased stock or broth will clarify.

All chowders contain milk or cream.

Which of the following is NOT contained in a traditional bisque?

Cream soups should be made from soft vegetables that are sweated in butter before any liquid is added.

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

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

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

What are the components of clearmeat for a beef consommé?

Which of the following steps will not help prevent a cream soup from curdling?

At what temperature should all soups be stored?

What are the three characteristics used for judging the quality of a soup?

What is often added to bisque immediately before serving for added flavor?