Chapter 9: Soups

Question 1

Soups based on thickened broth or stock

Answer 1

Clear soups

Question 2

Thickened by addicting a thickener agent

Answer 2

Thick soups

Question 3

2 classifications of soups

Answer 3

Clear soups

Thick soups

Question 4

3 types of clear soups

Answer 4

Broth and Bouillon
Vegetable soup
Consommé soup

Question 5

5 types of thick soup

Answer 5

Cream Soup
Purée 
Bisques 
Chowder
Potage

Question 6

Simple, clear soups without solid ingredients

Answer 6

Broth and Bouillon

Question 7

Clear, seasoned stock or broth with the addition of one or more vegetables

Answer 7

Vegetable soup

Question 8

Rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent

Answer 8

Consommé soup

Question 9

Thickened with roux; beurre manie, or other thickeners

Answer 9

Cream soups

Question 10

Thickened by puréeing one or more of ingredients ; based on starchy ingredients

Answer 10

Purées

Question 11

Thickened soups based from shellfish

Answer 11

Bisques

Question 12

Heart soups made from shellfish, usually contains milk

Answer 12

Chowder

Question 13

General term four soup

Answer 13

Potage

Question 14

Vegetable soups for vegans must not contain any ______

Answer 14

Meat or other Animal product

Question 15

What is the appetizer and main course portions for soups

Answer 15

A: 200-250ml
MC: 300-350ml

Question 16

Soup garnishes may be divided into three groups:

Answer 16

1. Garnish in the soup
2. Toppings
3. Accompaniments

Question 17

Differentiate broth and stock

Answer 17

Broth
-simmer meat and vegetables = more flavor of meat
Stock
-simmer bones and vegetables = richer in gelatin

Question 18

Literally means “completed” or “concentrated”; strong, concentrated stock

Answer 18

Consommé soup

Question 19

Proteins that dissolve in cold water; collect the tiny particles that cloud a stock

Answer 19

Albumins

Question 20

Mixture of ingredients to clarify a stock

Answer 20

Clearmeat

Question 21

Simply diluted velouté or béchamel sauce

Answer 21

Cream soups

Question 22

Cream soups were two groups in the past

Answer 22

Veloutés and creams

Question 23

3 standard of quality

Answer 23

Thickness
Texture
Taste