CH. 9: Soups

__________ is a type of rich cream soup made from shellfish.

Bisque

__________ is a simple, clear soup without solid ingredients.

Broth or bouillon

Hearty American soups containing shellfish, potatoes, and milk are oftern called __________.

Chowders

__________ is a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.

Consomme

__________ are soups that are thickened with roux or other added starch and contain milk and/or cream.

Cream soups

True/False: After consommé has simmered for the required length of time with the clearmeat, pour it rapidly into a china cap lined with cheese cloth to avoid clouding.

False

True/False: To avoid curdling, add milk to a cream soup before adding the roux.

False

True/False: Vegetable soups are improved by several hours of simmering.

False

True/False: When making consommé, you must stir it very thoroughly and carefully after the raft forms.

False

The most important characteristic of a good consommé is __________.

Strength of flavor

Cream of cauliflower soup can be made by adding a pureed, cooked cauliflower and cream to veloute sauce.

True

True/False: A good consommé has body and will thicken or solidify when cold because of its natural gelatin content.

True

True/False: Consommé brunoise is consommé garnished with vegetables cut in to 1/8-inch dice.

True

True/False: Consommé must simmer uncovered when being clarified.

True

True/False: If a cream soup has a starch taste, it's probably because it wasn't cooked long enough.

True

True/False: Stock to be clarified should be cold, not hot.

True

True/False: The best way to include rice in a clear soup is to cook the rice separately and add it to the soup before service.

True

__________ is a clear, seasoned stock or broth containing one or more vegetable.

Vegetable soup

If you run out of _________, you can't prepare ___________. a. beets, borscht. b. macaroni, gazpacho. c. tomato juice, minestrone. d. all of the above

a. beets, borscht.

The basic difference between consomme and broth is that consommé ________. a. has been clarified b. is less transparent c. contains no solid ingredients d. all of the above

a. has been clarified.

When making a vegetable soup, it is important to remember to ___________. a. start with a clear, flavorful broth b. use as many vegetables as possible c. cook rice or pasta directly in the soup d. all of the above

a. start with a clear, flavorful broth.

Two reasons for cut vegetables for vegetable soup into uniform sizes are ________ and _________.

appearance, uniform cooking

Which of the following thick soups are most likely to contain seafood? a. purrees b.bisques c.potages d. cream soups

b. bisques

Many ___________ are puree soups that have not been pureed. a. bisques b. chowders c. clear soups d. veloute soups

b. chowders

Broth, bouillon, consommé, and vegetable soup are all examples of __________ soup. a. thin b. clear c. thick d. specialty or national

b. clear

In the classical kitchens of several decades ago, cream soups were __________. a. nonexistent. b. diluted and flavored sauces. c. often make with ingredients that are unavailable today. d. produced in the same manner as they are produced today.

b. diluted and flavored sauces.

Which of the following is not an ingredient used to clarify a stock? a. mirepoix b. egg yolks c. lean ground beef d. acid ingredients such as tomato products or lemon juice

b. egg yolks

Pureed soups are __________. a. relatively difficult to prepare. b. often made with high-starch vegetables. c. smoother and more refined than cream soups. d. all of the above

b. often made with high-starch vegetables.

Tomato bisque is not a true bisque because it does not contain __________. a. roux. b. shellfish. c. tomatoes. d. mirepoix.

b. shellfish.

The best cut of meat to use for clarifying consommé is ____________.

beef shank or shin beef

When making a vegetable soup, it is important to remember to avoid __________. a. undercooking the vegetables. b. cutting all the vegetables into the same sizes and shapes. c. adding all the vegetables at the same time if they have different cooking times. d. all of the above

c. adding all the vegetables at the same time if they have different cooking times.

Of all of the following soups, which is most like a stew? a. bisque b. potage c. chowder d. consommé

c. chowder

A raft is part of the production of which of the following soups. a. bisque b. chowder c. consomme d. cream soups

c. consomme

Minestrone, gazpacho, and borscht are examples of __________ soups. a. clear b. low fat c. cream d vegetables

c. cream

You would be most likely to use a china cap during the production of a ___________. a. chowder. b. pureed soup. c. cream soup. d. national soup.

c. cream soup.

The number one rule for preparing consomme is that __________. a. the results must be perfectly clarified. b. its proteins must not be allowed to coagulate. c. the stock or broth must be strong, rish, and full flavored. d. its solid ingredients must cut to exacting specifications

c. the stock or broth must be strong, rish, and full flavored.

To improve their flavor, vegetables for vegetable soup may be _________.

cooked (or sweat) in butter

Which of the following statement is false? a. Cold soups can be served nested in a larger bowl of crushed ice. b. A main course of soup is approximately 10 to 12 ounces. c. Soup garnishes can be divided into toppings, accompaniments, and garnishees in the soup. d. Once a large kettle of soup has been made, it can be kept warm on a steam table for a long period of time without losing its quality.

d. Once a large kettle of soup has been made, it can be kept warm on a steam table for a long period of time without losing its quality.

I contain cucumbers, onions, green peppers, garlic, bread crumbs, red wine vinegar, olive oil, tomatoes, and tomato juice. I am made in a blender or food mill. I am ___________. a. borscht b. gazpacho. c. scotch broth. d. Viennese style vegetable broth.

d. Viennese style vegetable broth.

Classical bisques are __________. a. rich in taste. b. expensive to prepare. c. considered luxury soups. d. all of the above

d. all of the above

To prevent curdling in cream soups, avoid ___________. a. adding cold milk or cream to simmering soups. b. boiling soups after milk or cream has been added. c. combining milk and simmer soup stock with out the presence of a roux or other starch. d. all of the above

d. all of the above

Which of the following techniques will help to produce a low-fat soup that will appeal to a health-conscious clientele? a. Use evaporated skim milk in cream soups rather than cream. b. Do not sweat vegetables in fat before they are in a soup. c. Use a starch slurry or a roux made with oil (rather than butter) to bind a thick soup. d. all of the above

d. all of the above

If you observed Chef Melanger preparing a soup with a food mil or immersion blender, it is likely that the soup she is preparing is a __________. a. chowder. b. pureed soup. c. cream soup. d. either b or c

d. either b (pureed soup) or c (cream soup)

The four basic ingredients of a clearmeat or clarification used to make consomme are ________, ________, _________, and _________.

lean ground meat, egg whites, mirepoix, acid ingredients (such as tomatoes)

A ___________ is a mixture of egg yolks and cream sometimes added to cream soups.

liaison

A ___________ is a soup that is naturally thickened by pureeing one or more of its ingredients.

puree or puree soup

Consommé Madrilene is characterized by the flavor of ___________.

tomato

___________ is a cold puree soup containing leeks, potatoes, and cream.

vichyssoise