Question 1

What is formed when clearmeat is brought to a simmer and the albumen and meats coagulate,thereby trapping impurities?

Accepted Answer

The answer of What is formed when clearmeat is brought...

Question 2

Which of the following sets of ingredients best fits in a recipe for cream of chicken soup?

Accepted Answer

A) shallots,garlic,olive oil,noodles,white stock 
B) onions,celery,flour,butter,chicken stock 
C) celery,leeks,butter,cornstarch,chicken meat 
D) onions,carrots,potatoes,chicken stock 
A) shallots,garlic,olive oil,noodles,white stock 
B) onions,celery,flour,butter,chicken stock 
C) celery,leeks,butter,cornstarch,chicken meat 
D) onions,carrots,potatoes,chicken stock

Question 3

What are the three characteristics to look at when judging the quality of a soup?

Accepted Answer

Look for f

Question 4

Which of the following is not an appropriate method for thickening a cream soup that is too thin?

Accepted Answer

A) add a slurry 
B) reduce it by boiling 
C) add a beurre manié 
D) add a liaison 
A) add a slurry 
B) reduce it by boiling 
C) add a beurre manié 
D) add a liaison

Question 5

One of the advantages of soup is that it can be made in advance.

Accepted Answer

A) True 
 B)False

Question 6

An oignon brûlé is used to add colour to consommés.

Accepted Answer

A) True 
 B)False

Question 7

Only a cold and degreased stock or broth will clarify.

Accepted Answer

A) True 
 B)False

Question 8

What is the name for a chilled potato and leek soup?

Accepted Answer

A) chowder 
B) vichyssoise 
C) minestrone 
D) gazpacho 
A) chowder 
B) vichyssoise 
C) minestrone 
D) gazpacho

Question 9

Cold soup should have a thinner consistency than hot soup does.

Accepted Answer

A) True 
 B)False

Question 10

The basic technique for making broths is just like the one for making stock.

Accepted Answer

A) True 
 B)False

Question 11

Which of the following would you not find in a traditional bisque?

Accepted Answer

A) lobster or shrimp shells 
B) shellfish 
C) rice 
D) dark roux 
A) lobster or shrimp shells 
B) shellfish 
C) rice 
D) dark roux

Question 12

What is the classic thickener for bisque?

Accepted Answer

A) rice 
B) béchamel 
C) potato 
D) roux 
A) rice 
B) béchamel 
C) potato 
D) roux

Question 13

What is the garnish in chicken noodle soup?

Accepted Answer

The answer of What is the garnish in chicken noodle...

Question 14

Uncooked soups are not a food safety concern because they are not heated.

Accepted Answer

A) True 
 B)False

Question 15

What is the term for cooking vegetables until they are tender but not browned?

Accepted Answer

The answer of What is the term for cooking vegetables...

Question 16

Stocks and broths are different in that a broth:

Accepted Answer

A) is clarified 
B) is made with meat,not just bones 
C) is made without any meat or bones 
D) cannot be served as a finished dish 
A) is clarified 
B) is made with meat,not just bones 
C) is made without any meat or bones 
D) cannot be served as a finished dish

Question 17

At what temperature should all soups be stored?

Accepted Answer

The answer of At what temperature should all soups be...

Question 18

Adding cold milk to a soup will reduce the chances of curdling.

Accepted Answer

A) True 
 B)False

Question 19

The techniques for making purées and bisques have not changed since Escoffier wrote "Le Guide Culinaire".

Accepted Answer

A) True 
 B)False

Question 20

Cream soups should simmer after the addition of milk or cream..

Accepted Answer

A) True 
 B)False

Exam 11: Soups

What is formed when clearmeat is brought to a simmer and the albumen and meats coagulate,thereby trapping impurities?

Which of the following sets of ingredients best fits in a recipe for cream of chicken soup?

What are the three characteristics to look at when judging the quality of a soup?

Which of the following is not an appropriate method for thickening a cream soup that is too thin?

One of the advantages of soup is that it can be made in advance.

An oignon brûlé is used to add colour to consommés.

Only a cold and degreased stock or broth will clarify.

What is the name for a chilled potato and leek soup?

Cold soup should have a thinner consistency than hot soup does.

The basic technique for making broths is just like the one for making stock.

Which of the following would you not find in a traditional bisque?

What is the classic thickener for bisque?

What is the garnish in chicken noodle soup?

Uncooked soups are not a food safety concern because they are not heated.

What is the term for cooking vegetables until they are tender but not browned?

Stocks and broths are different in that a broth:

At what temperature should all soups be stored?

Adding cold milk to a soup will reduce the chances of curdling.

The techniques for making purées and bisques have not changed since Escoffier wrote "Le Guide Culinaire".

Cream soups should simmer after the addition of milk or cream..

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