Soup Review

Which is NOT a subcategory of soup?

• Thin

• thick

• Clear

• International

Which is an example of a clear soup?

• Bisque

• Chowder

• Borscht

• Broth

Consumme is a soup that has been...

• pureed

• clarified

• scorched

• reduced

Why is it important to cut vegetables so they are relatively the same size?

• to promote clarification

• cook faster

• cook slower

• even cook time

Mushy textures and diminished flavors happen because...

• overcooking

• pureeing

• undercooking

• low cooking temperatures

What is a raft made of

• egg whites

• ground meats

• mirepoix

• an acid

• all of the above

How do you clarify a consumme?

• with an immersion blender- blending them back into the broth

• using a dairy product to draw impurities out of the broth/stock

• using a raft to draw impurities out of the broth/stock

• pulling loose particles out with a fine mesh strainer

Which is an example of a thick soup

• chowder

• bisque

• cream soups

• purees

• all of the above

Which type of ingredients are typically blended to make a puree?

• vegetables (more commonly, starchy vegetables)

• dairy products

• protein

• carbohydrates

Adding acidic foods too early in the cooking process can cause cream soups to...

• burn

• evaporate

• scorch

• curdle