TLE-10-Soup Preparation

What is the primary purpose of a stock in soup preparation?

• a. To thicken the soup

• b. To enhance flavor

• c. To add texture

• d. To garnish the soup

Which of the following soups is a clear soup?

• a. Cream of Mushroom

• b. Minestrone

• c. Bisque

• d. Chowder

What ingredient is commonly used to thicken cream-based soups?

• a. Cornstarch

• b. Butter

• c. Heavy cream

• d. All-purpose flour

What is the French term for a thickened soup made from puréed vegetables or legumes?

• a. Bouillon

• b. Consommé

• c. Velouté

• d. Potage

Which is the correct ratio for making a mirepoix (aromatic vegetable base)?

• a. 2 parts onion, 1 part celery, 1 part carrot

• b. 1 part onion, 2 parts celery, 1 part carrot

• c. 1 part onion, 1 part celery, 1 part carrot

• d. 2 parts celery, 1 part onion, 1 part carrot

True or False

6. Clear soups are thickened using a roux.

• True

• False

A consommé is a type of clear soup.

• True

• False

Sweating vegetables is a cooking method that enhances their flavor.

• True

• False

Chowders are typically milk- or cream-based soups with chunky ingredients.

• True

• False

Stocks used in soup preparation should always be made fresh.

• True

• False