Exam 15: Soups, Salads, and Gelatins

Curdling of creamed soups may be reduced or avoided by

The more mature the poultry used to make stock, the more flavorful it will be.

Which of the following is the most common thickening agent in bisques?

_____ is seldom reduced and therefore is not as strong flavored as a stock.

What is gelatin derived from?

Stocks should be cooked at _____ for the least cloudy and cleanest tasting stock.

Why is gelatin considered to be of low biological value?

What are common ingredients used to thicken a cream soup? Give basic guidelines for preparing a cream soup, including tips for lower-fat variations. How can a chef avoid curdling problems when preparing a cream soup? Any food safety tips?

Canned fruit should never be used for fruit salad because of the lingering metallic taste from the can.

In protein salads, the principle ingredient (unless it is a dairy product) should be

A brown stock is

Discuss the reason that food additives are commonly used in commercial soups, salad dressings, and gelatins. Include the functions of the additives.

Bromelin is the proteolytic enzyme found in kiwi that prevents or weakens gel formation.

What kind of stock is made from meat or a meat/bone combination and some water with little or no flavoring?

Chowders are usually ____-based soups thickened with vegetable pieces that have been cooked in milk.

Why isn't tap water preferred for use in stock?

What are the types of stocks used for soups, and in which types of finished soups are they most frequently used?

Common seasonings for poultry stocks include all of the following except

The foundational thin liquid of many soups, produced when meat, poultry, seafood, and/or their bones or vegetables are reduced and strained, is called