Soups Wk1 - Fast and Curious

A specialty soup made from fish, seafood or vegetables. Compared to stews because its chunky.

• Consomme

• Bisque

• Chowder

• Broth Based

A refined Broth, extremely clear. Created with an egg white.

• Broth based

• Consomme

• Bisque

• Chowder

Thick, rich pureed soup made from a single ingredient sometimes thickened with cream.

• Bisque

• Broth based

• Chowder

• Consomme

Based on the French Sauce Bechamel, it uses cream to thicken and focuses on a main ingredient or vegetable

• Bisque

• Cream based

• Broth based

• Chowder

A common soup in many countries, different additions including meats, pastas, and vegetables can be added.

• Bisque

• Chowder

• Consomme

• Broth based

What is a raft in the Culinary world?

• When egg white is used to bring impurities up to the top of a soup to be skimmed off.

• When you submerge a stock pot into ice for cooling

• The name of the pouch that the aromatics of a stock are placed in.

• The grease that solidifies on top of a soup after it is cooled.

What is a mirepoux?

• The French sauce that can be considered the base of most cream based soups

• The liquid that is added when you create a stock.

• The pouch of aromatics and seasonings that are added to a soup.

• Rough cut celery, onion, and carrots that are simmered to create stock.

What is a bouquet Garni?

• The French sauce that can be considered the base of most cream based soups

• The liquid that is added when you create a stock.

• The pouch of aromatics and seasonings that are added to a soup.

• Rough cut celery, onion, and carrots that are simmered to create stock.

What is one way you should NEVER cool your soup or stock?

• Put it in an ice bath

• Leave it out on the counter for 2 hours, then refrigerate.

• Use a cooling paddle

• Break it down into smaller bowls.

Chili is considered a type of soup.

• True

• False