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WorksheetsProfessional Cooking Chapter 9 Test
Total questions: 12
Worksheet time: 6mins
A good consommé has body and will thicken or solidify when cold because of its natural gelatin content.
True
False
Cream of cauliflower soup can be made by adding puréed, cooked cauliflower and cream to velouté sauce.
True
False
Consommé brunoise is consommé garnished with vegetables cut into 1/8-inch (3-mm) dice.
True
False
Consommé must simmer uncovered when being clarified.
True
False
When making consommé, you must stir it very thoroughly and carefully after the raft forms.
True
False
The basic difference between consommé and broth is that consommé __________.
has been clarified
is less transparent
never contains solid ingredients
all of these
Which of the following thick soups are most likely to contain seafood?
Purees
bisques
potages
cream soups
Which of the following is not an ingredient used to clarify a stock?
Mirepoix
egg yolks
lean ground beef
acid ingredients such as tomatoes or lemon juice
When making a vegetable soup, it is important to remember to avoid __________.
undercooking the vegetables
cutting all the vegetables into the same sizes and shapes
adding all the vegetables at the same time if they have different cooking times
all the above
A food mill or immersion blender can be used to prepare __________.
Chowder
Puree Soup
Cream Soup
Either B or C
Tomato bisque is not a true bisque because it does not contain __________.
Roux
Shellfish
Tomatoes
Mirepoix
Which of the following soups is most like a stew?
Bisque
Potage
Chowder
Consomme
