Question 1

Clearmeat for a beef consommé contains:

Accepted Answer

A)  ground beef,mirepoix
B)  egg whites,ground beef,mirepoix,tomato
C)  ground beef,mirepoix,tomato
D)  egg whites,ground beefE) A) and C)
F) C) and D)

Question 2

All chowders contain milk or cream.

Accepted Answer

A) True 
 B)False

Question 3

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

Accepted Answer

A)  Célestine
B)  Julienne
C)  George Sand
D)  CarolineE) None of the above
F) A) and B)

Question 4

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

Accepted Answer

A) True 
 B)False

Question 5

Consommés cook for:

Accepted Answer

A)  30-40 minutes
B)  10-25 minutes
C)  1-1.5 hours
D)  2-3 hoursE) B) and D)
F) All of the above

Question 6

What are the two uses of garnishes in soup making?

Accepted Answer

Garnish is used for ...

Question 7

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

Accepted Answer

A) True 
 B)False

Question 8

How can you rescue a poorly clarified consommé?

Accepted Answer

You could clarify it a second time.

Question 9

What is the clarifying agent used in making consommés?

Accepted Answer

broth,boui...

Question 10

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

Accepted Answer

The answer of What technique should you use to avoid...

Question 11

A crème Dubarry is flavoured with:

Accepted Answer

A)  carrots
B)  celery
C)  cauliflower
D)  asparagusE) B) and D)
F) A) and B)

Question 12

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

Accepted Answer

A)  bisque
B)  gumbo
C)  chowder
D)  minestroneE) A) and B)
F) A) and C) D

Question 13

All thick soups require the addition of heavy cream.

Accepted Answer

A) True 
 B)False

Question 14

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

Accepted Answer

A)  tomatoes
B)  potatoes
C)  cream
D)  white wineE) A) and D)
F) B) and C)

Question 15

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

Accepted Answer

A) True 
 B)False

Question 16

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

Accepted Answer

thin béchamel sauce

Question 17

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

Accepted Answer

A)  beef barley
B)  chicken noodle
C)  mixed vegetable
D)  chicken gumboE) None of the above
F) A) and B)

Question 18

Hot cream soups should be served at a temperature of:

Accepted Answer

A)  90-93ºC (190-200°F) 
B)  100ºC (212°F) 
C)  71-82ºC (160-180°F) 
D)  99ºC (210°F) E) None of the above
F) A) and D)

Question 19

A purée soup flavoured with carrots is potage:

Accepted Answer

A)  Dubarry
B)  Parmentier
C)  Bonne Femme
D)  CrècyE) None of the above
F) C) and D)

Question 20

Consommés should be:

Accepted Answer

A)  stirred as soon as the raft forms
B)  strained and degreased carefully
C)  started with hot stock
D)  boiled to develop flavourE) All of the above
F) A) and B)

Exam 11: Soups

Clearmeat for a beef consommé contains:

Correct AnswerverifiedShow Answer

All chowders contain milk or cream.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Consommés cook for:

Correct AnswerverifiedShow Answer

What are the two uses of garnishes in soup making?

Correct AnswerverifiedGarnish is used for ...View AnswerShow Answer

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

Correct AnswerverifiedShow Answer

How can you rescue a poorly clarified consommé?

Correct AnswerverifiedYou could clarify it a second time.

What is the clarifying agent used in making consommés?

Correct Answerverifiedbroth,boui...View AnswerShow Answer

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

Correct AnswerverifiedShow Answer

A crème Dubarry is flavoured with:

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedD

All thick soups require the addition of heavy cream.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct Answerverifiedthin béchamel sauce

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

Correct AnswerverifiedShow Answer

Hot cream soups should be served at a temperature of:

Correct AnswerverifiedShow Answer

A purée soup flavoured with carrots is potage:

Correct AnswerverifiedShow Answer

Consommés should be:

Correct AnswerverifiedShow Answer

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Garnish is used for ...
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You could clarify it a second time.

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broth,boui...
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D

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thin béchamel sauce

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