Quiz on Soups

What is a clear soup that is made without solid ingredients?

• Cream soup

• Consommé

• Chowder

• Broth

Which type of soup is thickened with roux, beurre manié, or other thickening agents?

• Cream soups

• Purées

• Broth

• Vegetable soup

What is the main ingredient that distinguishes bisques?

• Starches

• Meat

• Shellfish

• Vegetables

What is the term for a general type of soup that can be thick or hearty?

• Consommé

• Chowder

• Potage

• Purée

Which of the following is a cold soup?

• Bisque

• Cream soup

• Vichyssoise

• Chowder

What is the standard portion size for a main course soup?

• 8–10 oz

• 12–14 oz

• 10–12 oz

• 6–8 oz

What is the primary difference between broth and stock?

• Broth has a more pronounced flavor of meat.

• Stock is made from meat.

• Broth is made from bones.

• Stock is always clear.

What is the process called that clarifies a stock for consommé?

• Emulsification

• Coagulation

• Filtration

• Clarification

Which ingredient is NOT typically used in the clarification process for consommé?

• Cream

• Mirepoix

• Lean ground meat

• Egg whites

What is the recommended cooking method for preparing vegetable soups?

• Boil all ingredients together.

• Add all ingredients at once.

• Use only frozen vegetables.

• Cook vegetables slowly in butter before adding liquid.