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Exam 11: Soups

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Question 21

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

A) True
B) False

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Question 22

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

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

E) A) and C)
F) C) and D)

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Question 23

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An oignon brûlé is used to add colour to consommés.

Only a cold and degreased stock or broth will clarify.

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

At what temperature should all soups be stored?

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

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

Stocks and broths are different in that a broth:

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

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

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

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

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".

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

What is the garnish in chicken noodle soup?

What is the classic thickener for bisque?

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

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