Let's Talk Soups Summative Part 1

What is a roux used for in soups?

• To thicken soups and add flavor.
• To make soups more watery.
• To clarify the broth

• To add color to soups.

What is the term for a soup that is blended to a smooth texture?

• Consommé

• Puree

• Stew

• Broth

Which type of soup is typically made with a clear broth and garnished with herbs?

• Chowder

• Bisque

• Consommé

• Gumbo

Which of the following is made from a combination of bones, vegetables, and water?

• Broth

• Stock

• Gravy

• Bisque

What is the main difference between broth and stock?

• Stock is typically seasoned, whereas broth is not.
• Broth is made from bones, while stock is made from meat.
• Broth is thicker than stock due to added starches.
• Broth is made from meat and vegetables, while stock is made from bones.

What is the purpose of a "bouquet garni" in soup preparation?

• To infuse flavor into soups and stocks.
• To add color to the soup.
• To serve as a garnish for presentation.
• To thicken the soup's consistency.

What is the French term for a mixture of onions, carrots, and celery used as a flavor base in soups?

• Consomme

• Bouillon

• Veloute

• Mirepoix

Which of the following is NOT a thickening method for soup?

• Adding cream
• Using a roux
• Incorporating pureed vegetables
• Adding a bouquet garni

Which method is used to clarify a consommé and remove impurities?

• Clarification using egg whites
• Straining through a fine mesh sieve
• Adding salt to the mixture
• Boiling the broth

What is the primary difference between a bisque and a chowder?

• Bisque is always served cold, while chowder is served hot.
• Chowder is made only with seafood, while bisque can include vegetables.
• Bisque is a type of soup that contains no cream, while chowder is always creamy.
• Bisque is smooth and creamy, while chowder is thick and chunky.