Question 1

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

Accepted Answer

A)  chowder 
B)  purée soup 
C)  cream soup 
D)  national soup

Question 2

Classical bisques are __________.

Accepted Answer

A)  rich in taste 
B)  expensive to prepare 
C)  considered to be luxury soups 
D)  all of these

Question 3

The number one rule for preparing consommé is that __________.

Accepted Answer

A)  the result must be perfectly clarified 
B)  its proteins must not be allowed to coagulate 
C)  the stock or broth must be strong, rich, and full flavored 
D)  its solid ingredients must be cut to exacting specifications

Question 4

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

Accepted Answer

A) True 
 B)False

Question 5

Consommé Madrilène is characterized by the flavor of __________.

Accepted Answer

A)  mirepoix 
B)  onion 
C)  tomato 
D)  leeks

Question 6

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? __________

Accepted Answer

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

Question 7

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

Accepted Answer

A) True 
 B)False

Question 8

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

Accepted Answer

A) True 
 B)False

Question 9

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

Accepted Answer

A)  Use evaporated skim milk in cream soups rather than cream. 
B)  Do not sweat vegetables in fat before they are simmered in a soup. 
C)  Use a starch slurry or a roux made with oil (rather than butter) to bind a thick soup. 
D)  all of these

Question 10

Which of the following combinations is correct?

Accepted Answer

A)  beets, borscht 
B)  macaroni, gazpacho 
C)  tomato juice, minestrone 
D)  all of these

Question 11

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

Accepted Answer

A)  bisque 
B)  potage 
C)  bouillon 
D)  purée soup

Question 12

Which of the following soups is most like a stew?

Accepted Answer

A)  bisque 
B)  potage 
C)  chowder 
D)  consommé

Question 13

Vegetable soups are improved by several hours of simmering.

Accepted Answer

A) True 
 B)False

Question 14

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?

Accepted Answer

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

Question 15

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? __________

Accepted Answer

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

Question 16

Consommé must simmer uncovered when being clarified.

Accepted Answer

A) True 
 B)False

Question 17

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

Accepted Answer

A)  Potato bisque 
B)  Purée Madrilène 
C)  Vichyssoise 
D)  Potage Mongole

Question 18

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

Accepted Answer

A)  purées 
B)  bisques 
C)  potages 
D)  cream soups

Question 19

Stock to be clarified should be cold, not hot.

Accepted Answer

A) True 
 B)False

Question 20

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

Accepted Answer

A)  emulsion 
B)  roux 
C)  purée 
D)  liaison

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.