Exam 11: Soups

How can you rescue a poorly clarified consommé?

In classic cuisine,what is used as a base for cream soups?

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

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

Which of the following ingredients is almost always found in traditional chowders?

Consommés cook for:

All chowders contain milk or cream.

What are the two uses of garnishes in soup making?

Clearmeat for a beef consommé contains:

All thick soups require the addition of heavy cream.

All chilled soups are cooked first and then chilled for service.

When preparing a broth,meats should not be browned in order to ensure the clarity of the broth.

Which of the following is not a broth-based soup?

A crème Dubarry is flavoured with:

A purée soup flavoured with carrots is potage:

What is the clarifying agent used in making consommés?

Consommés should be:

What is the name given to a consommé garnished with a julienne of savoury crepes?

Hot cream soups should be served at a temperature of:

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