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Questions and Answers
Which type of soup is made from shellfish and almost always finished with cream?
What are cream soups thickened with?
What is a potage clair?
Which of the following guidelines should be followed to prevent curdling in cream soups?
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What is the first step in making purée soups?
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Which of the following tools can be used to purée soup?
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Which type of soup is made by simmering bones and vegetables?
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What is the purpose of the clarification process in making consommé?
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Which type of soup is made from diluted velouté or béchamel sauces?
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What is the recommended appearance for cream soups?
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Study Notes
Soups
- Bisque is a type of soup made from shellfish and almost always finished with cream.
Thickening Cream Soups
- Cream soups are thickened with a roux, typically made from butter and flour.
French Soups
- Potage clair is a clear soup originating from France.
Preventing Curdling in Cream Soups
- To prevent curdling in cream soups, it's essential to heat the cream gradually and avoid boiling it.
Purée Soups
- The first step in making purée soups is to cook the ingredients until they're tender.
- Purée soups can be blended with tools such as an immersion blender, regular blender, or food mill.
Stock-based Soups
- Consommé is a type of soup made by simmering bones and vegetables.
Clarification Process
- The clarification process in making consommé is to remove impurities and sediment, resulting in a clear soup.
Diluted Sauces
- Cream soups can be made from diluted velouté or béchamel sauces.
Appearance of Cream Soups
- The recommended appearance for cream soups is smooth and velvety, with no visible particles or sediment.
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Description
Test your knowledge of soups with this quiz! Learn about the different classifications of soups, including clear soups, vegetable soups, and consommés. See how well you understand the ingredients and techniques used in making each type of soup.
