Soups Chapter 11 Quiz

Which of the following is not a broth-based soup?

How is a broth different from a stock?

What is the thickener in puréed soups?

Which of the following is not contained in a traditional bisque?

At what temperature should hot cream soups be served?

Which of the following is a rich Italian-style vegetable soup?

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

What is the classic thickening for bisque?

What are the components of clearmeat for a beef consommé?

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

Which of the following can be added to help clarify a cloudy consommé?

Which of the following steps will not help prevent a cream soup from curdling?

Broth and Stock

Broth is made with meat, while stock is prepared from bones alone.
Chicken gumbo is classified as a stew, not a broth-based soup.

Types of Soups

Puréed soups use puréed vegetables or legumes as thickening agents.
A traditional bisque does not contain dark roux; it is typically made with lighter thickeners.
Minestrone is a rich Italian-style vegetable soup, featuring a variety of vegetables and sometimes pasta.
Vichyssoise is a classic chilled soup made from potatoes and leeks.

Temperature and Serving

Hot cream soups should be served at temperatures between 190° F and 200° F for optimal flavor.

Thickening and Clarifying Techniques

Classic thickening for bisque is achieved using rice, which enhances texture.
For beef consommé, clearmeat components include egg whites, ground beef, mirepoix (a mix of onions, carrots, and celery), and tomato.
Whipped egg whites can be added to help clarify a cloudy consommé.

Cream Soups Preparation

Common methods to thicken a cream soup include adding ingredients such as puréed vegetables; boiling to reduce a cream soup that is too thin is not advisable.
Adding cold milk directly to hot soup is a technique that can lead to curdling and should be avoided for cream soups.

Test your knowledge on various types of soups covered in Chapter 11. This quiz includes questions about broth-based soups, the differences between broth and stock, and the thickeners used in puréed soups. Perfect for culinary students looking to enhance their understanding of soup preparation.