Question 1

A raft is part of the production of which of the following soups?

Accepted Answer

A)  bisque 
B)  chowder 
C)  consommé 
D)  cream soups 
A)  bisque 
B)  chowder 
C)  consommé 
D)  cream soups

Question 2

Math (U.S.)
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 (U.S.)
For each of the math questions,...

Question 3

If a cream soup has a starch taste, it is probably because it wasn't cooked long enough.

Accepted Answer

A) True 
 B)False

Question 4

Which of the following is not an ingredient used to clarify a stock?

Accepted Answer

A)  mirepoix 
B)  egg yolks 
C)  lean ground beef 
D)  acid ingredients such as tomato products or lemon juice 
A)  mirepoix 
B)  egg yolks 
C)  lean ground beef 
D)  acid ingredients such as tomato products or lemon juice

Question 5

To avoid curdling, add milk to a cream soup before adding the roux.

Accepted Answer

A) True 
 B)False

Question 6

A __________ is a rich, flavorful stock that has been clarified to make it perfectly clear and transparent.

Accepted Answer

A)  broth 
B)  bouillon 
C)  consommé 
D)  none of these 
A)  broth 
B)  bouillon 
C)  consommé 
D)  none of these

Question 7

The best cut of beef for clarifying consommé is ____________.

Accepted Answer

A)  shank 
B)  oxtails 
C)  top round 
D)  bottom round 
A)  shank 
B)  oxtails 
C)  top round 
D)  bottom round

Question 8

Vegetables for vegetable soups should be cut into uniform sizes for the sake of ______.

Accepted Answer

A)  appearance 
B)  uniform cooking 
C)  both a and b 
D)  none of these 
A)  appearance 
B)  uniform cooking 
C)  both a and b 
D)  none of these

Exam 9: Soups

A raft is part of the production of which of the following soups?

Math (U.S.) 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.

If a cream soup has a starch taste, it is probably because it wasn't cooked long enough.

Which of the following is not an ingredient used to clarify a stock?

To avoid curdling, add milk to a cream soup before adding the roux.

A __________ is a rich, flavorful stock that has been clarified to make it perfectly clear and transparent.

The best cut of beef for clarifying consommé is ____________.

Vegetables for vegetable soups should be cut into uniform sizes for the sake of ______.

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