Exam 9: Soups

You would be most likely to use a china cap during the production of a __________.

Classical bisques are __________.

The number one rule for preparing consommé is that __________.

Consommé brunoise is consommé garnished with vegetables cut into ¹/₈-inch (3-mm) dice.

Consommé Madrilène is characterized by the flavor of __________.

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

Cream of cauliflower soup can be made by adding puréed, cooked cauliflower and cream to velouté sauce.

When making consommé, you must stir it very thoroughly and carefully after the raft forms.

Which of the following techniques will help to produce a low-fat soup that will appeal to a health-conscious clientele?

Which of the following combinations is correct?

A __________ is a type of rich cream soup made from shellfish.

Which of the following soups is most like a stew?

Vegetable soups are improved by several hours of simmering.

Math (Metric) For each of the math questions, write the correct answer on the lines below. -The navy bean soup recipe requires 120 g of onion. If the EP unit cost is $1.80 per kg, what is the total cost of the ingredient?

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -The navy bean soup recipe requires 4 ounces of onion. If the EP unit cost is $0.80 per pound, what is the total cost of the ingredient? __________

Consommé must simmer uncovered when being clarified.

__________ is a cold purée soups containing leeks, potatoes, and cream.

Which of the following thick soups are most likely to contain seafood?

Stock to be clarified should be cold, not hot.

A(n) __________ is a mixture of egg yolks and cream sometimes added to a cream soup to contribute richness and body.