Soups

Question 1

Clear soups

Answer 1

broths made by meat, consumme, clarified to remove impurities

Question 1

Thick soups

Answer 1

Cream soups and purees, cooked with starch thickened liquid

Question 2

Garnishing

Answer 2

adding decoration, putting ingredients to change dish

Question 3

Broths

Answer 3

simmering ingredients, broths made by meat,

Question 4

With broth based soups what must be done?

Answer 4

each ingredient must e added in its proper time so all cooks

Question 5

Consommes

Answer 5

Stock our broth clarified to removes impurities

Question 6

Oigon brulee

Answer 6

“burnt onion”, Charring onion halves, gets flavor and color

Question 7

Raft

Answer 7

Crust formed, composed of clearmeat and impurities of stock

Question 8

The clarification process

Answer 8

1. Bring stock and clearmeat to simmer
2. Albeum in eggs coagulate 120
3. Traps Albeum
4. Albeum and clearmeat combine to rise surface (raft)
5. Raft flavors release flavor
   6.straiened and in fridge

Question 9

Second clarification process

Answer 9

1. Chill and degrease consomme
2. beat 4 eggs
   3.Simmer till egg whites coagulate
3. Strain consumme

Question 10

What does cream soups have that puree soups dont

Answer 10

Thickened by roux
richer and smoother
strained
soft vegetables

Question 11

What does puree have that cream soup don’t

Answer 11

purees rely on main ingredient
strachy veg
Grainy
Not strained
Healthier

Question 12

What do cream soups and puree have in common

Answer 12

veg in liquid
Hot liquid in cold
Cream is added to both

Question 13

VIchyssoise

Answer 13

Vichyssoise is a soup made of cooked cold version and puréed leeks, potatoes, onions and cream.

Question 14

Clearmeat

Answer 14

Mixture of egg whites, ground meat, poultry, Mirepox, herbs and spices acdic ingredients

Question 15

Bisquies

Answer 15

Traditonally shellfish thickend with rice, today combination of cream and puree soups procedures

Question 16

When to add cream to soups

Answer 16

At the end of soups

Question 17

Gumbo

Answer 17

Gumbo consists primarily of a strongly flavored stock, meat or shellfish, a thickener, and the Creole “holy trinity”: celery, bell peppers, and onions.

Question 18

Chowders

Answer 18

Hearty soups with chunks of main ingredients

Question 19

Tomato concasse

Answer 19

a French cooking technique that involves scoring and boiling tomatoes in water to loosen the skins for peeling, then seeding and roughly chopping them

Question 20

Render

Answer 20

cooking off fat

Question 21

TCS food for cold soups

Answer 21

below 41 degrees

Question 22

What must garnished be

Answer 22

Cooked separate

Question 23

Cooked cold soups

Answer 23

Chilled cream soups

Question 24

Cold soup

Answer 24

Fruits and pureed vegetables

Question 25

Seasonings and cream for cold soups

Answer 25

add cream and seasoning at the end