Complex Hot Soups

Which one of the following statements is most appropriate when selecting ingredients for soups?

• Check with the front of house to ensure that ingredients match the menu.

• Check the quality of the ingredients for freshness, texture and aroma.

• Check weight, quality and quantity matches dish requirements.

• Check weight with colleagues to ensure sufficient ingredients for the dish are present.

Which one of the following quality points should be looked for in soup ingredients?

• Appropriate freshness and texture, all stored correctly.

• Abundant quantity, strong aroma and fresh appearance.

• Good colour, good appearance and low cost.

• Odourless, light colour and firm texture of all goods.

Which one of the following is the most appropriate immediate action to take if there are problems with soup ingredients?

• Stop preparation and inform supervisor immediately.

• Stop preparation and inform colleagues of problem.

• Stop preparation and change the soup.

• Stop preparation and inform front of house immediately.

Which of the following pieces of equipment is most suitable for straining/passing a consommé?

• A colander.

• A chinois.

• A muslin cloth.

• A sieve.

Why is it important to weigh all ingredients prior to preparing, cooking and finishing soups?

• To ensure soups have the correct flavour, texture and appearance when completed.

• To meet customer requirements and assist in promoting a good image for the business.

• To ensure the supervisor will be pleased with the finished soup.

• To comply with the necessary organisational procedures and requirements.

What is the ratio of fat to flour when making a cream velouté soup?

• 1:1.

• 2:1.

• 3:1.

• 4:1.

Which one of the following is added to consommé ingredients to aid the clarifying process when cooking this complex soup?

• Egg yolks.

• Butter.

• Egg whites.

• Cream.

Which one of the following temperatures is the minimum for cooking hot soup?

• 64°C.

• 72°C.

• 82°C.

• 100°C.

Which of the following describes the correct colour and consistency for a consommé?

• Clear, golden in colour and thin consistency.

• Thick, golden in colour with clear consistency.

• Cloudy with dark brown colour and thin consistency.

• Clear, thick consistency with a dark brown colour.

Which one of the following is the correct sequence for cooking a lobster bisque?

• Sweat off the crushed shells, add mirepoix, add stock and cream, pass, add brandy.

• Boil stock and cream, add brandy, add mirepoix, sweat off the crushed shells, pass.

• Sweat off the crushed shells, pass, add mirepoix, add stock and cream, add brandy.

• Boil stock and cream, add mirepoix, sweat off the crushed shells, add brandy, pass.