Unit 6: Soups & Stocks

Multiple Choice

Why is serving soup at the beginning of a meal considered important in culinary practice?

• It helps to make a good first impression and introduces basic culinary techniques.

• It is the easiest dish to prepare in a meal.

• It is always the most nutritious part of the meal.

• It is a traditional requirement in all cuisines.

Open Ended

Describe the different types of soups and give examples of each.

Multiple Choice

What is the main purpose of adding oignon brûlé to consommé?

• To add color and flavor

• To thicken the broth

• To clarify the broth

• To make the broth sweeter

Multiple Select

Which of the following are essential steps in preparing a basic consommé?

• Combine ground meat, mirepoix, seasonings, tomato product, oignon brûlé, and egg white

• Blend in the stock

• Bring the mixture to a slow simmer, stirring frequently until the raft has formed

• Stir vigorously after the raft has formed

Multiple Choice

What is the main difference between a purée soup and a cream soup?

• Purée soups are thickened by starch in the main ingredient, while cream soups are thickened with added starch such as roux.

• Cream soups are always served cold, while purée soups are served hot.

• Purée soups use only vegetables, while cream soups use only dairy.

• Cream soups are never strained, while purée soups are always strained.

Open Ended

Explain the nutritional advantage of combining animal and vegetable sources of iron in a meal, as described in the text.

Multiple Select

Which steps are involved in making a bisque?

• Sear crustacean shells in fat or sweat in stock

• Add mirepoix and sweat

• Add tomato product

• Mix in the roux

Open Ended

Describe how seafood safety practices can impact the quality and safety of soups and dishes served in a restaurant.

Multiple Choice

Which of the following is the main difference between a purée soup and a cream soup?

• Purée soups are thickened by the starch found in the main ingredient, while cream soups are thickened with an added starch.

• Cream soups are always served cold, while purée soups are served hot.

• Purée soups use only vegetables, while cream soups use only meat.

• Cream soups do not contain any thickener, while purée soups do.

Open Ended

Reflecting on what you have learned about soups, what is one new thing you discovered or found interesting about the preparation or types of soups?

Multiple Choice

1. As a chef of a fine dining restaurant, Genie simmers meat, fish, and vegetables. Which of the following liquids is a by-product after the different food stuffs have been simmered?

• Glaze

• Sauce

• Stock

• Water

Multiple Choice

Which of the following vegetables is not used in creating a mirepoix?

• Celery

• Carrots

• Garlic

• Onion

Multiple Choice

What is the assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock?

• Bouquet Chou-fluer

• Bouquet Garni

• Bouquet les courges

• Bouquet Lepinard

Multiple Choice

What is the most commonly used thickeners for sauce making?

• Egg

• Flour

• Margarine

• None of the above

Multiple Choice

What should you do to the scum that rises on the surface during stock making?

• Mixed

• Skimmed

• Just let it stay there.

• None of the above

Multiple Choice

What is a mixture of flour and fat used to thicken liquids?

• Sauce

• Stock

• Roux

• Soup

Multiple Choice

If stock is cooked properly, it should...

• last in the fridge for a year

• separate when chilled

• become a gel when chilled

• thicken when chilled

Multiple Choice

What are the two basic kinds of soup?

• Clear soups and thick soups

• Hot soups and cold soups

• Vegetable soups and meat soups

• Fruit soups and dessert soups