Questions and Answers
Which of the following is not a broth-based soup?
How is a broth different from a stock?
Broth is made with meat, not just bones.
What is the thickener in puréed soups?
Puréed vegetables or legumes.
Which of the following is not contained in a traditional bisque?
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At what temperature should hot cream soups be served?
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Which of the following is a rich Italian-style vegetable soup?
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What is the name for a chilled potato and leek soup?
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What is the classic thickening for bisque?
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What are the components of clearmeat for a beef consommé?
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Which of the following is not an appropriate method for thickening a cream soup that is too thin?
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Which of the following can be added to help clarify a cloudy consommé?
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Which of the following steps will not help prevent a cream soup from curdling?
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Study Notes
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.
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Description
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.
