Prepare cook and finish complex soups

Which of the following is a clear soup?

• Bisque

• Consommé

• Chowder

• Velouté

What is the primary difference between a broth and a stock?

• Broth is made with bones, stock is made with meat

• Stock is made with bones, broth is made with meat

• Broth is always vegetarian, stock is not

• Stock is always vegetarian, broth is not

Which technique involves cooking ingredients in a small amount of fat before adding liquid to a soup?

• Blanching

• Sautéing

• Poaching

• Steaming

What is the ideal temperature range for simmering a soup?

• 60-70°C

• 70-80°C

• 85-95°C

• 100-110°C

Which of the following is a traditional garnish for French onion soup?

• Croutons

• Grated Parmesan

• Gruyère cheese

• Sour cream

What is the main ingredient in a bisque?

• Vegetables

• Shellfish

• Chicken

• Beef

Which herb is commonly used to flavour a classic chicken soup?

• Basil

• Thyme

• Mint

• Coriander

What is the purpose of a mirepoix in soup preparation?

• To thicken the soup

• To add sweetness

• To provide a flavour base

• To garnish the soup

Which of the following is a cold soup?

• Minestrone

• Gazpacho

• Bouillabaisse

• Mulligatawny

What is the typical ratio of water to bones when making a stock?

• 1 litre of water to 1 kg of bones

• 2 litres of water to 1 kg of bones

• 3 litres of water to 1 kg of bones

• 4 litres of water to 1 kg of bones