Quiz on Soup Preparation

Gino is a chef in the restaurant, he is asked to prepare a kind of cream soup based on crustaceans like shrimp and lobsters. Which of the following cream soup is fits for what was described in the situation?

• purees

• bisques

• veloutes

• chowders

One of the basic principles in preparing soup that you need to consider is the cooking time because it will make the soup flavorful. Which cooking process will give you the best result?

• skim

• simmer

• Start with cold water.

• Cut vegetable to appropriate size for the type of stock.

Soups are based on stocks added with other ingredients for a variety of flavor, consistency and aroma. If you’re going to prepare it, which of the following will you use to achieve the right consistency?

• butter

• spices

• starch

• water

Which of the following examples is classified as a thick soup?

• bisques

• consommé

• bouillon

• fruit

This is a clear seasoned stock or broth added with one or more vegetable, meat, or poultry.

• Cconsommé

• veloutes

• cream soup

• vegetable soup

The following are other thickening agents for soup EXCEPT

• rice

• flour

• salt

• corn starch

Procedures in soup preparation are important to follow to achieve quality products. Which of the following is NOT consider as one of the standard procedures in making a good soup?

• Use spices with discretion.

• Do not strain stocks and soups.

• When preparing a stock for soup, always skim off the fat.

• To improve the flavor of the soup, sauté vegetable garnishes.

Cream soup are soups that are thickened with roux or other thickening agents plus milk and/or cream. In preparing cream soup, what should be avoided?

• boiled

• seasoned

• served cold

• covered during cooking

These are usually served at the start of a meal, and sometimes considered an appetizer. It is also a popular item when a menu is offered.

• stocks

• sauces

• soups

• starch

Which of the following is considered as a clear soup?

• bisques

• cream

• bouillon

• puree