Chapter 9 Sample Test Questions

Fill in the blanks with the appropriate word or words.

1. _________________ are soups that are thickened with roux or other added starch and contain milk
and/or cream.
2. _________________ is a simple, clear soup without solid ingredients.
3. _________________ is a rich, flavorful stock or broth that has been clarified to make it perfectly
clear and transparent.
4. _________________ is a clear, seasoned stock or broth containing one or more vegetables.
5. _________________ is a type of rich cream soup made from shellfish.
6. A_______________ is a soup that is naturally thickened by puréeing one or more of its ingredients.
7. Hearty American soups containing shellfish, potatoes, and milk are often called ________________.
8. The four basic ingredients of a clearmeat or clarification used to make consommé are
____________, _________________, ____________________, and ____________________.
9. The most important characteristic of a good consommé is ____________________.
10. Consommé Madriléne is characterized by the flavor of _______________________.
11. To improve their flavor, vegetables for vegetable soup may be _________________ before being
added to the stock.
12. Two reasons for cutting vegetables for vegetable soup into uniform sizes are
_____________________ and ________________________.
13. A __________________________ is a mixture of egg yolks and cream sometimes added to cream
soups.
14. ____________________________ is a cold purée soup containing leeks, potatoes, and cream.
15. The best cut of meat to use for clarifying consommé is ______________________________.

True/False

16. When making consommé, you must stir it very thoroughly and carefully after the raft forms.
17. A good consommé has body and will thicken or solidify when cold because of its natural gelatin
content.
18. Consommé must simmer uncovered when being clarified.
19. After consommé has simmered for the required length of time with the clearmeat, pour it rapidly into
a china cap lined with cheesecloth to avoid clouding.
20. If a cream soup has a starch taste, it’s probably because it wasn’t cooked long enough.
21. Cream of cauliflower soup can be made by adding puréed, cooked cauliflower and cream to velouté
sauce.
22. To avoid curdling, add milk to a cream soup before adding the roux.
23. Vegetable soups are improved by several hours of simmering.
24. The best way to include rice in a clear soup is to cook the rice separately and add it to the soup
before service.
25. Consommé brunoise is consommé garnished with vegetables cut in to 1/8-inch (3-mm) dice.
26. Stock to be clarified should be cold, not hot.

Multiple Choice

27. The basic difference between consommé and broth is that consommé __________.
(a) has been clarified
(b) is less transparent
(c) contains no solid ingredients
(d) all of the above
28. Which of the following thick soups are most likely to contain seafood?
(a) purées
(b) bisques
(c) potages
(d) cream soups

29. Which of the following techniques will help to produce a low-fat soup that will appeal to a health-
conscious clientele?
(a) Use evaporated skim milk in cream soups rather than cream.
(b) Do not sweat vegetables in fat before they are simmered in a soup.
(c) Use a starch slurry or a roux made with oil (rather than butter) to bind a thick soup.
(d) all of the above

30. Which of the following statement is false?

(a) Cold soups can be served nested in a larger bowl of crushed ice.
(b) A main course portion of soup is approximately 10 to 12 ounces.
(c) Soup garnishes can be divided into toppings, accompaniments, and garnishes in the soup.
(d) Once a large kettle of soup has been made, it can be kept warm on a steam table for a long
period of time without losing its quality.

31. The number one rule for preparing consommé is that __________.
(a) the result must be perfectly clarified
(b) its proteins must not be allowed to coagulate
(c) the stock or broth must be strong, rich, and full flavored
(d) its solid ingredients must be cut to exacting specifications

32. Which of the following is not an ingredient used to clarify a stock?

(a) mirepoix
(b) egg yolks
(c) lean ground beef
(d) acid ingredients such as tomato products or lemon juice

33. A raft is part of the production of which of the following soups?

(a) bisque
(b) chowder
(c) consommé
(d) cream soups

34. When making a vegetable soup, it is important to remember to __________.

(a) start with a clear, flavorful broth
(b) use as many vegetables as possible
(c) cook rice or pasta directly in the soup
(d) all of the above

35. When making a vegetable soup, it is important to remember to avoid __________.

(a) undercooking the vegetables
(b) cutting all the vegetables into the same sizes and shapes
(c) adding all the vegetables at the same time if they have different cooking times
(d) all of the above
36. In the classical kitchens of several decades ago, cream soups were ___________.
(a) nonexistent
(b) diluted and flavored sauces
(c) often made with ingredients that are unavailable today
(d) produced in the same manner as they are produced today

37. To prevent curdling in cream soups, avoid __________.

(a) adding cold milk or cream to simmering soups
(b) boiling soups after milk or cream has been added
(c) combining milk and simmering soups stock without the presence of roux or other starch
(d) all of the above

38. Puréed soups are __________.

(a) relatively difficult to prepare
(b) often made with high-starch vegetables
(c) smoother and more refined than cream soups
(d) all of the above

39. A food mill or immersion blender is used to prepare __________.

(a) chowder
(b) purée soup
(c) cream soup
(d) either b or c

40. Tomato bisque is not a true bisque because it does not contain __________.
(a) roux
(b) shellfish
(c) tomatoes
(d) mirepoix

41. Classical bisques are __________.

(a) rich in taste
(b) expensive to prepare
(c) considered to be luxury soups
(d) all of the above

42. Which of the following soups is most like a stew?

(a) bisque
(b) potage
(c) chowder
(d) consommé

43. Many __________ are purée soups that have not been puréed.
(a) bisques
(b) chowders
(c) clear soups
(d) velouté soups

44. You would be most likely to use a china cap during the production of a __________.
(a) chowder
(b) purée soup
 (c) cream soup
(d) national soup

45. Minestrone, gazpacho, and borscht are examples of __________ soups.

(a) clear
(b) low fat
(c) national
(d) vegetarian

46. Which soup contains cucumbers, onions, green peppers, garlic, bread crumbs, red wine vinegar,
olive oil, tomatoes, and tomato juice, and is made in a blender or food mill.?
(a) borscht
(b) gazpacho
(c) scotch broth
(d) avgolemono

47. Which of the following combinations is correct?

(a) beets, borscht
(b) macaroni, gazpacho
(c) tomato juice, minestrone
(d) all of the above
Answers to Test Questions

1. cream soups
2. broth or bouillon
3. consommé
4. vegetable soup
5. bisque
6. purée or purée soup
7. chowders
8. lean ground meat, egg whites, mirepoix, acid ingredients (such as tomatoes)
9. strength of flavor
10. tomato
11. cooked (or sweat) in butter
12. appearance, uniform cooking
13. liaison
14. vichyssoise
15. beef shank or shin beef

16. F 27. a 38. b

17. T 28. b 39. d
18. T 29. d 40. b
19. F 30. d 41. d
20. T 31. c 42. c
21. T 32. b 43. b
22. F 33. c 44. c
23. F 34. a 45. c
24. T 35. c 46. b
25. T 36. b 47. a
26. T 37. d