Question 1

To prevent curdling in cream soups, avoid __________.

Accepted Answer

A)  adding cold milk or cream to simmering soups 
B)  boiling soups after milk or cream has been added 
C)  combining milk and simmering soups stock without the presence of roux or other starch 
D)  all of these 
A)  adding cold milk or cream to simmering soups 
B)  boiling soups after milk or cream has been added 
C)  combining milk and simmering soups stock without the presence of roux or other starch 
D)  all of these D

Question 2

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The navy bean soup recipe requires 8 ounces of celery. If the EP unit cost is $0.95 per pound, what is the total cost of the ingredient? __________

Accepted Answer

$0.48

Question 3

When making a vegetable soup, it is important to remember to __________.

Accepted Answer

A)  start with a clear, flavorful broth 
B)  use as many vegetables as possible 
C)  cook rice or pasta directly in the soup 
D)  all of these 
A)  start with a clear, flavorful broth 
B)  use as many vegetables as possible 
C)  cook rice or pasta directly in the soup 
D)  all of these A

Question 4

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The navy bean soup recipe requires 250 g of celery. If the EP unit cost is $1.95 per kg, what is the total cost of the ingredient?

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 5

The basic difference between consommé and broth is that consommé __________.

Accepted Answer

A)  has been clarified 
B)  is less transparent 
C)  never contains solid ingredients 
D)  all of these 
A)  has been clarified 
B)  is less transparent 
C)  never contains solid ingredients 
D)  all of these

Question 6

A food mill or immersion blender can be used to prepare __________.

Accepted Answer

A)  chowder 
B)  purée soup 
C)  cream soup 
D)  both purée soup and cream soup 
A)  chowder 
B)  purée soup 
C)  cream soup 
D)  both purée soup and cream soup

Question 7

The best way to include rice in a clear soup is to cook the rice separately and add it to the soup before service.

Accepted Answer

A) True 
 B)False

Question 8

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The navy bean soup recipe requires 4.5 liters of chicken stock. If the EP unit cost is $2.69 per liter, what is the total cost of the ingredient?

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 9

Which of the following statement is false?

Accepted Answer

A)  Cold soups can be served nested in a larger bowl of crushed ice. 
B)  A main course portion of soup is approximately 10 to 12 ounces. 
C)  Soup garnishes can be divided into toppings, accompaniments, and garnishes in the soup. 
D)  Once a large kettle of soup has been made, it can be kept warm on a steam table for a long period of time without losing its quality. 
A)  Cold soups can be served nested in a larger bowl of crushed ice. 
B)  A main course portion of soup is approximately 10 to 12 ounces. 
C)  Soup garnishes can be divided into toppings, accompaniments, and garnishes in the soup. 
D)  Once a large kettle of soup has been made, it can be kept warm on a steam table for a long period of time without losing its quality.

Question 10

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-To the nearest cent, calculate the total cost of the recipe by finding the total cost of each of the ingredients and adding them all together.

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 11

Minestrone, gazpacho, and borscht are examples of __________ soups.

Accepted Answer

A)  clear 
B)  low fat 
C)  national 
D)  vegetarian 
A)  clear 
B)  low fat 
C)  national 
D)  vegetarian

Question 12

Hearty North American soups containing shellfish, potatoes, and milk are often called __________.

Accepted Answer

A)  chowders 
B)  bisques 
C)  potages 
D)  purée soups 
A)  chowders 
B)  bisques 
C)  potages 
D)  purée soups

Question 13

A good consommé has body and will thicken or solidify when cold because of its natural gelatin content.

Accepted Answer

A) True 
 B)False

Question 14

In the classical kitchens of several decades ago, cream soups were ___________.

Accepted Answer

A)  nonexistent 
B)  diluted and flavored sauces 
C)  often made with ingredients that are unavailable today 
D)  produced in the same manner as they are produced today 
A)  nonexistent 
B)  diluted and flavored sauces 
C)  often made with ingredients that are unavailable today 
D)  produced in the same manner as they are produced today

Question 15

After consommé has simmered for the required length of time with the clearmeat, pour it rapidly into a china cap lined with cheesecloth to avoid clouding.

Accepted Answer

A) True 
 B)False

Question 16

Tomato bisque is not a true bisque because it does not contain __________.

Accepted Answer

A)  roux 
B)  shellfish 
C)  tomatoes 
D)  mirepoix 
A)  roux 
B)  shellfish 
C)  tomatoes 
D)  mirepoix

Question 17

Which soup contains cucumbers, onions, green peppers, garlic, bread crumbs, red wine vinegar, olive oil, tomatoes, and tomato juice, and is made in a blender or food mill?

Accepted Answer

A)  borscht 
B)  gazpacho 
C)  scotch broth 
D)  avgolemono 
A)  borscht 
B)  gazpacho 
C)  scotch broth 
D)  avgolemono

Question 18

Many __________ are purée soups that have not been puréed.

Accepted Answer

A)  bisques 
B)  chowders 
C)  clear soups 
D)  velouté soups 
A)  bisques 
B)  chowders 
C)  clear soups 
D)  velouté soups

Question 19

Puréed soups are __________.

Accepted Answer

A)  relatively difficult to prepare 
B)  often made with high-starch vegetables 
C)  smoother and more refined than cream soups 
D)  all of these 
A)  relatively difficult to prepare 
B)  often made with high-starch vegetables 
C)  smoother and more refined than cream soups 
D)  all of these

Question 20

When making a vegetable soup, it is important to remember to avoid __________.

Accepted Answer

A)  undercooking the vegetables 
B)  cutting all the vegetables into the same sizes and shapes 
C)  adding all the vegetables at the same time if they have different cooking times 
D)  all of these 
A)  undercooking the vegetables 
B)  cutting all the vegetables into the same sizes and shapes 
C)  adding all the vegetables at the same time if they have different cooking times 
D)  all of these

Exam 9: Soups

To prevent curdling in cream soups, avoid __________.

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -The navy bean soup recipe requires 8 ounces of celery. If the EP unit cost is $0.95 per pound, what is the total cost of the ingredient? __________

When making a vegetable soup, it is important to remember to __________.

Math (Metric) For each of the math questions, write the correct answer on the lines below. -The navy bean soup recipe requires 250 g of celery. If the EP unit cost is $1.95 per kg, what is the total cost of the ingredient?

The basic difference between consommé and broth is that consommé __________.

A food mill or immersion blender can be used to prepare __________.

The best way to include rice in a clear soup is to cook the rice separately and add it to the soup before service.

Math (Metric) For each of the math questions, write the correct answer on the lines below. -The navy bean soup recipe requires 4.5 liters of chicken stock. If the EP unit cost is $2.69 per liter, what is the total cost of the ingredient?

Which of the following statement is false?

Math (Metric) For each of the math questions, write the correct answer on the lines below. -To the nearest cent, calculate the total cost of the recipe by finding the total cost of each of the ingredients and adding them all together.

Minestrone, gazpacho, and borscht are examples of __________ soups.

Hearty North American soups containing shellfish, potatoes, and milk are often called __________.

A good consommé has body and will thicken or solidify when cold because of its natural gelatin content.

In the classical kitchens of several decades ago, cream soups were ___________.

After consommé has simmered for the required length of time with the clearmeat, pour it rapidly into a china cap lined with cheesecloth to avoid clouding.

Tomato bisque is not a true bisque because it does not contain __________.

Which soup contains cucumbers, onions, green peppers, garlic, bread crumbs, red wine vinegar, olive oil, tomatoes, and tomato juice, and is made in a blender or food mill?

Many __________ are purée soups that have not been puréed.

Puréed soups are __________.

When making a vegetable soup, it is important to remember to avoid __________.

The Food Service Industry

Sanitation and Safety

Tools and Equipment

Basic Principles of Cooking and Food Science

Menus, Recipes, and Cost Management

Nutrition

Mise En Place

Stocks and Sauces

Understanding Meats and Game

Cooking Meats and Game

Understanding Poultry and Game Birds

Cooking Poultry and Game Birds

Understanding Fish and Shellfish

Cooking Fish and Shellfish

Understanding Vegetables

Cooking Vegetables

Potatoes

Legumes, Grains, Pasta, and Other Starches

Cooking for Vegetarian Diets

Salad Dressings and Salads

Sandwiches

Hors Doeuvres

Breakfast Preparation

Dairy and Beverages

Sausages and Cured Foods

Pâtés, Terrines, and Other Cold Foods

Food Presentation and Garnish

Bakeshop Production: Basic Principles and Ingredients

Yeast Products

Quick Breads

Cakes and Icings

Cookies

Pies and Pastries

Creams, Custards, Puddings, Frozen Desserts, and Sauces

Metric Conversion Factors, Standard Can Sizes, Approximate Weight-Volume Equivalents of Dry Foods and Kitchen Math Exercises: Metric Versions

Filters