Soups Exam

What is the primary characteristic that distinguishes clear soups from thick soups?

• They contain vegetables
• They are not thickened
• They are served hot
• They contain meat

What is the floating mass that forms during consommé preparation called?

• The raft
• The filter
• The clarifier
• The protein mass

What temperature should hot soups be served at?

• 145°F (63°C)
• 155°F (68°C)
• 165°F (74°C)
• 175°F (79°C)

Which of these is NOT a type of specialty soup?

• Bisque
• Chowder
• Stock
• Cold soup

What is vichyssoise?

• A Russian beet soup
• A cold potato-leek soup
• A French fish soup
• An Italian vegetable soup

What is the primary thickening agent in purée soups?

• Cream
• Roux
• Ground main ingredients
• Egg whites

Which soup originates from Vietnam?

• Menudo
• Oshiruko
• Ginataan
• Pho

What is the recommended portion size for a soup served as a main course?

• 4-6 ounces
• 6-8 ounces
• 8-10 ounces
• 10-12 ounces

What temperature should cold soups be served at?

• 41°F (5°C) or below
• 45°F (7°C) or below
• 50°F (10°C) or below
• 55°F (13°C) or below

What is the term for cooking vegetables in fat over low heat to release moisture?

• Braising
• Sweating
• Sautéing
• Blanching