Soup *G11

Question 1

Soup definition

Answer 1

Flavoured liquid food derived from meat, poultry, fish and veg

Question 2

Soup classifications *3

Answer 2

*thin, clear
*thick
*special

Question 3

Bouillon/broth *4

Answer 3

*boil bones
*add mirepoix/garni
*simmer for 4-6hrs
*skim foam + strain with cheesecloth

Question 4

Consommé *3

Answer 4

*stock base + meat trimming + mirepoix + bouquet garni
*clarify with egg white
*strain till completely clear

Question 5

Types of garnish on consommé *2

Answer 5

*consommé royal- cube eggs of custard
*consommé cardine - cooked rice

Question 6

Types of thin clear soup *2

Answer 6

*bouillon
*consommé

Question 7

Types of thick soups *3

Answer 7

*puree
*cream soup
*veg soup

Question 8

Purée *2

Answer 8

*boil veg with stock
*liquidise to make purée

Question 9

Cream soup *2

Answer 9

*bechamel sauce veg purée
*milk and cream added

Question 10

Veg soup *2

Answer 10

*one+ veg types boiled
*not strained - veg pieces

Question 11

Types of special soups *3

Answer 11

*bisque
*chowder
*traditional

Question 12

Bisque *2

Answer 12

*shellfish and fish stock
*thickened with roux and cream

Question 13

Chowder *2

Answer 13

*thick and chunky with potato cubes and onions
*normally with seafood, thick stew

Question 14

Traditional *3x2

Answer 14

*borscht - Russian beetroot
*mulligatawny - Indian curry
*bouillabaise - French seafood

Question 15

Purchasing soup ingredients *5

Answer 15

*should be fresh
*meat must not have too much fat
*veg brightly coloured
*vacuum packed
*soak dried beans and lentils first

Question 16

Purchasing convenience soups *3

Answer 16

*dehydrated powder
*canned
*vacuum-packed

Question 17

Soup as a first course

Answer 17

should not be too rich or filling
*200-250ml

Question 18

Soup as a main course

Answer 18

Thicker with more filling
300-350ml

Question 19

Garnish for consommé

Answer 19

Different veggie shapes

Question 20

Topping as deco *4

Answer 20

Cream
Herbs
Bacon
Croutons

Question 21

Accompaniments
Items served on the side
*5

Answer 21

*bread
*crackers
*bread sticks
*cheese straws
*melba toast

Question 22

Melba toast

Answer 22

Thin slices of toast

Question 23

To cook lightly in fat (not browning)

Answer 23

Sauté

Question 24

Purée vs liquidise *2

Answer 24

*puree - juiced/placed in sieve to obtain smooth pulp
*liquidise - turn solids into pulp using liquidiser

Question 25

Function of egg when clarifying consommé

Answer 25

Stick impurities > easier to remove

Question 26

Soup bonne femme *4

Answer 26

Leeks
Stock
Potatoes
Fried bread

Question 27

New England *3

Answer 27

Milk
Cream
Clams

Question 28

Lobster/crab bisque

Answer 28

Thickened soup made from pieces of lobster or crab

Question 29

Manhattan *3

Answer 29

Tomato
Herbs
Clams

Question 30

Cold soup portion size

Answer 30

200ml

Question 31

EXAMPLE of thick soup

Answer 31

Cream of asparagus
Throw in bisque and chowder if desperate

Question 32

Specialty soups other than traditional *2

Answer 32

Chowder
Lobster bisque

Question 33

ANOTHER EXAMPLE ofTraditional soup

Answer 33

Fresh onion soup