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    Chap 9 - Soups

    Uploaded by

    Shane Brown
    This document contains a quiz about soups with 12 multiple choice and true/false questions. The questions cover topics such as the key components of cream soups, bisques, and vegetable soups as well as best practices for preparing and serving different soup types. Correct answers are identified for questions about preventing curdling in cream soups, the defining characteristics of puréed soups and classical bisques, and what makes tomato bisque different from other bisques.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Chap 9 - Soups

    Uploaded by

    Shane Brown
    159 views2 pages
    This document contains a quiz about soups with 12 multiple choice and true/false questions. The questions cover topics such as the key components of cream soups, bisques, and vegetable soups as well as best practices for preparing and serving different soup types. Correct answers are identified for questions about preventing curdling in cream soups, the defining characteristics of puréed soups and classical bisques, and what makes tomato bisque different from other bisques.

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    Chap 9 - Soups

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    This document contains a quiz about soups with 12 multiple choice and true/false questions. The questions cover topics such as the key components of cream soups, bisques, and vegetable soups as well as best practices for preparing and serving different soup types. Correct answers are identified for questions about preventing curdling in cream soups, the defining characteristics of puréed soups and classical bisques, and what makes tomato bisque different from other bisques.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    159 views2 pages

    Chap 9 - Soups

    Uploaded by

    Shane Brown
    This document contains a quiz about soups with 12 multiple choice and true/false questions. The questions cover topics such as the key components of cream soups, bisques, and vegetable soups as well as best practices for preparing and serving different soup types. Correct answers are identified for questions about preventing curdling in cream soups, the defining characteristics of puréed soups and classical bisques, and what makes tomato bisque different from other bisques.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Name _____________________ Date Due:

    Received: _______________
    CHAPTER 9
    SOUPS
    True/False

    1) If a cream soup has a starch taste, its probably because it wasnt cooked long enough.
    2) Cream of cauliflower soup can be made by adding pured, cooked cauliflower and cream to velout
    sauce.To avoid curdling, add milk to a cream soup before adding the roux.
    3) Vegetable soups are improved by several hours of simmering.
    4) The best way to include rice in a clear soup is to cook the rice separately and add it to the soup
    before service.
    5) Consomm brunoise is consomm garnished with vegetables cut in to 1/8-inch (3-mm) dice.

    Multiple Choice

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

    7. 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 portion of soup is approximately 10 to 12 ounces.
    c. Soup garnishes can be divided into toppings, accompaniments, and garnishes 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.

    8. 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

    9. 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 simmering soups stock without the presence of roux or other starch
    d. all of the above

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

    12. Classical bisques are __________.


    a. rich in taste
    b. expensive to prepare
    c. considered to be luxury soups
    d. all of the above

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