F4: Soups & Salads Test

Soups have evolved and are often named after

• Presidents
• Famous Chefs
• Regions
• Sauces

Soups give chefs a chance to show off their skills by

• demonstrating many cutting techniques
• using high end ingredients
• meeting the needs of many customers
• using classic stocks and sauces

A stock based soup, with a thin water consistency is called

• bouillon
• stock
• clear soup
• consomme

This high quality treat produces a clear broth by clarifying it multiple times

• bouillon
• stock
• clear soup
• consomme

This is a stock, prepared with salt or served alone.

• bouillon
• broth
• clear soup
• consomme

Very lean ground meat, fish or poultry is combined with a(n) __________ and a cold mirepoix to create a ___________.

• vegetable; raft
• vegetable; clearmeat
• acid; raft
• acid; clearmeat

The thick mixture on top of a clearmeat that is removed many times to clarify the soup is a ______.

• puree
• raft
• cream
• consomme

You can thicken a soup with the following ingredients EXCEPT

• pureed vegetables
• water
• cornstarch
• flour

When making a roux, the best technique would be to cook butter and __________ together and use the whisk to incorporate the ___________ with few lumps.

• flour; milk
• milk; flour
• whisk; flour
• milk; whisk

A _______________ is a hearty soup with large chunks of potatoes or other main ingredients.

• chowder
• gazpacho
• puree
• bisque