FiltersDone

Question type

Essay

Multiple Choice

Short Answer

True False

Matching

Exam 12: Soups

Show Answer

Share

---

All types

Filters

Study FlashcardsPractice ExamLearn

Question 21

Essay

Review LaterAdd Note

Review Later

What are the three characteristics used for judging the quality of a soup?

Correct Answer

verified

flavor, ap...

View Answer

Show Answer

Question 22

True/False

Review LaterAdd Note

Review Later

Only a cold and degreased stock or broth will clarify.

A) True
B) False

Correct Answer

verified

Show Answer

Question 23

True/False

Review LaterAdd Note

All chowders contain milk or cream.

Which of the following steps will not help prevent a cream soup from curdling?

At what temperature should hot cream soups be served?

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

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

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

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

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

Cream soups should be made from soft vegetables that are sweated in butter before any liquid is added.

What are the components of clearmeat for a beef consommé?

What is often added to bisque immediately before serving for added flavor?

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

At what temperature should all soups be stored?

How can you rescue a poorly clarified consommé?

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

Which of the following is NOT contained in a traditional bisque?