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Questions and Answers
What are the classifications of soups?
What are the classifications of soups?
What classification of soup is based on clear unthickened broth or stock?
What classification of soup is based on clear unthickened broth or stock?
Clear soups
What are three types of clear soups?
What are three types of clear soups?
Broth or bouillon, vegetable, consomme
What type of clear soups are made of seasoned stock or broth with the addition of vegetables and sometimes meat, poultry, and starches?
What type of clear soups are made of seasoned stock or broth with the addition of vegetables and sometimes meat, poultry, and starches?
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What type of clear soups are made from clarifying a rich flavorful stock?
What type of clear soups are made from clarifying a rich flavorful stock?
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What classification of soups are opaque and use thickening agents such as roux or pureeing all or part of the ingredients?
What classification of soups are opaque and use thickening agents such as roux or pureeing all or part of the ingredients?
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What type of thick soup is thickened with roux, beurre manié, liaison, or other thickening agents with the addition of milk or cream?
What type of thick soup is thickened with roux, beurre manié, liaison, or other thickening agents with the addition of milk or cream?
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What type of clear soups are without any solid ingredients?
What type of clear soups are without any solid ingredients?
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What type of thick soups are naturally thickened by pureeing one or more of their ingredients?
What type of thick soups are naturally thickened by pureeing one or more of their ingredients?
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What type of thick soups are made from shellfish and almost always finished with cream?
What type of thick soups are made from shellfish and almost always finished with cream?
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What type of thick hearty soups are made from fish, shellfish, and/or vegetables and usually contain milk and potatoes?
What type of thick hearty soups are made from fish, shellfish, and/or vegetables and usually contain milk and potatoes?
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What is a general term in French used to describe soup?
What is a general term in French used to describe soup?
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What should be done to eliminate overcooked ingredients in soups when serving a large volume of people over an extended time period?
What should be done to eliminate overcooked ingredients in soups when serving a large volume of people over an extended time period?
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How should garnish for hot consomme or starch such as rice and noodles be prepared?
How should garnish for hot consomme or starch such as rice and noodles be prepared?
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What are the three groups of soup garnishes?
What are the three groups of soup garnishes?
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What is the mixture of ingredients called that is used to clarify consomme?
What is the mixture of ingredients called that is used to clarify consomme?
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What are the four basic ingredients in clearmeat?
What are the four basic ingredients in clearmeat?
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Study Notes
Soup Classifications
- Soups can be classified into clear, thick, specialty, national, vegetarian, and national varieties.
- Clear soups feature unthickened broths or stocks.
Types of Clear Soups
- Common examples include broth or bouillon, vegetable soup, and consommé.
- Vegetable soups are clear soups made with seasoned stock or broth, often including vegetables, meat, poultry, and starches.
- Consommé is a refined clear soup derived from clarifying a flavorful stock.
- Broth or bouillon is a type of clear soup that contains no solid ingredients.
Thick Soups
- Thick soups are characterized by their opaque nature and often utilize thickening agents like roux or pureed ingredients.
- Cream soups are thickened with agents such as roux, beurre manié, or liaison, typically incorporating milk or cream.
- Puree soups are naturally thickened by pureeing their ingredients, contributing to their smooth texture.
- Bisques are rich and creamy thick soups primarily made from shellfish.
- Chowders are hearty soups that include fish, shellfish, and/or vegetables, often enhanced with milk and potatoes.
General Information
- The French term "potage" refers generally to soup.
- When serving large quantities of soup over time, it is advisable to prepare smaller batches more frequently to avoid overcooked ingredients.
- Garnishes for hot consommé or starches, like rice and noodles, should be heated separately and added at the time of service.
Soup Garnishes
- Soup garnishes can be categorized into three groups: those included in the soup, toppings, and accompaniments.
Clearmeat
- The mixture used to clarify consommé is known as clearmeat.
- Four basic ingredients of clearmeat consist of lean ground meat, egg whites, mirepoix (a mix of vegetables), and acid.
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Description
Test your knowledge on the different classifications of soups with this informative quiz. Learn about clear soups, thick soups, and various specialty types. Perfect for culinary students and soup enthusiasts alike!
