Professional Cooking Chapter 9 Test

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

• True

• False

Cream of cauliflower soup can be made by adding puréed, cooked cauliflower and cream to velouté sauce.

• True

• False

Consommé brunoise is consommé garnished with vegetables cut into ¹/₈-inch (3-mm) dice.

• True

• False

Consommé must simmer uncovered when being clarified.

• True

• False

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

• True

• False

The basic difference between consommé and broth is that consommé __________.

• has been clarified

• is less transparent

• never contains solid ingredients

• all of these

Which of the following thick soups are most likely to contain seafood?

• Purees

• bisques

• potages

• cream soups

Which of the following is not an ingredient used to clarify a stock?

• Mirepoix

• egg yolks

• lean ground beef

• acid ingredients such as tomatoes or lemon juice

When making a vegetable soup, it is important to remember to avoid __________.

• undercooking the vegetables

• cutting all the vegetables into the same sizes and shapes

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

• all the above

A food mill or immersion blender can be used to prepare __________.

• Chowder

• Puree Soup

• Cream Soup

• Either B or C