Soups

Question 1

A food made from base, added ingredients, and garnishes

Answer 1

Soup

Question 2

Name the 3 Soup Categories

Answer 2

Clear, thick, and specialty

Question 3

A soup category that has a stock-based soup with a thin, watery consistency

Answer 3

Clear

Question 4

A soup category where soup has a thick texture and consistency

Answer 4

Thick

Question 5

A soup category where soups do not fall into the traditional categories

Answer 5

Specialty

Question 6

Flavorful liquid made by simmering stock along with meat, poultry, seafood, or vegetables and seasoning.

Answer 6

Broth

Question 7

Very rich in flavorful broth. Clarified to remove any impurities or particles.

Answer 7

Consommé

Question 8

Soups that are made from broth with sauteed vegetables or meats. Pureed using a blender or a hand mixer.

Answer 8

Cream Soups

Question 9

Soups that are made by cooking vegetables in broth then pureed.

Answer 9

Puree Soups

Question 10

Form of cream soup that is typically made from shellfish

Answer 10

Bisques

Question 11

Hearty soup that contains visibly large chunks of the main ingredients.

Answer 11

Chowder

Question 12

Chowder has 2 types..

Answer 12

Cream based and Broth based

Question 13

Type of chowder that is thick

Answer 13

Cream based Chowder

Question 14

Type of Chowder that is thin

Answer 14

Broth based Chowder

Question 15

Rich creole soup

Answer 15

Gumbos

Question 16

Soups that are either prepared cooked or raw then served cold

Answer 16

Cold Soups

Question 17

Unifying component of a dish, completes or enhances the flavor or moistness, and adds texture

Answer 17

Sauce

Question 18

Consistency of liquid that thinly coasts the back of the spoon.

Answer 18

Nappe

Question 19

This ensures that a sauce will cling lightly to another sauce.

Answer 19

Nappe

Question 20

3 Key Ingredients of Sauces

Answer 20

Liquid, flavoring components, and thickening agents

Question 21

6 thickening agents

Answer 21

Flour, cornstarch, slurry, roux, and buerre manié, and liaison

Question 22

Type of thickening agent that is primary and often combined with fat

Answer 22

Flour

Question 23

Type of thickening agent that is a starch made of corn

Answer 23

Corn Starch

Question 24

Type of starch that has equal parts of cool liquid and a starch

Answer 24

Slurry

Question 25

Type of starch that has equal amounts, by weight, of flour and fat

Answer 25

Roux

Question 26

3 types of roux

Answer 26

White roux, blonde roux, and brown roux

Question 27

Type of roux that is slightly foamy appearance is achieved. Faint aroma of freshly baked bread. Used for white sauces when no color is desired.

Answer 27

White Roux

Question 28

Type of roux that is slightly golden or tan color. Used with sauces made with white chicken stock.

Answer 28

Blonde Roux

Question 29

Type of roux that has a deep brown color. Used with sauces that are made from rich beef stock.

Answer 29

Brown Roux

Question 30

T/F: Hot roux = hot liquid and room temp roux = hot stock

Answer 30

FALSE - 2nd statement true BUT hot roux = cold/room temp stock

Question 31

Type of thickening agent where you need to knead equal amounts, by weight of pastry/cake flour, and softened butter.

Answer 31

Beurre Manié

Question 32

Type of thickening agent that is a mixture of egg yolks and cream.

Answer 32

Liaison

Question 33

Composed of a flavorful liquid, thickening agent, additional flavorings and seasonings. Mother sauces, Leading or Grand sauces.

Answer 33

Classical Sauces

Question 34

Name the 5 Classical Sauces

Answer 34

Béchamel, Velouté, Espagnole, Tomato, and Hollandaise

Question 35

Classic sauce with thickening milk, white roux, onion piquet, nutmeg, salt, and white pepper

Answer 35

Bechamel

Question 36

Classical sauce that has white stock and blonde roux

Answer 36

Veloute

Question 37

A type of classical sauce that has brown stock, brown roux, tomato puree, hearty caramelized mirepoix, and sachet d'epices

Answer 37

Espagnole

Question 38

Classical Sauce that is made of tomatoes, roux/puree/reduction, mirepoix, salt pork, garlic, stock, gastrique.

Answer 38

Tomato Sauce

Question 39

Classical sauce that has egg yolks, butter, emulsification, vinegar reductio, salt, lemon juice, cayenne, pepper

Answer 39

Hollandaise

Question 40

They separate but you mixed them together.

Answer 40

Hollandaise

Question 41

2 kinds of separation

Answer 41

Temporary and permanent