Stocks, Sauces & Soups Flashcards

What distinguishes a bisque from other cream soups?

Answer: Bisque is a smooth, rich cream soup traditionally made from shellfish with shells used to prepare the stock

A traditional bisque is a smooth, intensely flavored cream soup made from shellfish such as lobster, shrimp, or crab, where the shells are used to make the flavor base and the soup is finished with cream.

How does consommé differ from a standard stock or broth?

Answer: Consommé is a perfectly clarified, crystal-clear, intensely flavored broth produced using a clearmeat raft

Consommé is a perfectly clear, deeply flavored broth made by clarifying stock with a clearmeat (ground meat, egg whites, mirepoix, and acid) that forms a raft, trapping all impurities as it cooks.

What is the primary difference in thickening method between a cream soup and a purée soup?

Answer: Cream soups use a roux or starch and are finished with cream; purée soups are thickened by puréeing the main ingredient itself

Cream soups use a roux or starch as a thickening base and are finished with cream, while purée soups derive their body entirely from puréeing a starchy main ingredient such as split peas, lentils, or squash.

Which of the following best describes a chowder?

Answer: A hearty, chunky soup typically featuring seafood or vegetables in a cream or broth base with potatoes

A chowder is a hearty, chunky, thick soup typically made with seafood (especially clams) or vegetables in a cream or milk base with diced potatoes and pork fat for flavor.

What is the safe technique for puréeing hot soup in a countertop blender?

Answer: Fill the blender no more than half full, remove the center lid cap, cover with a folded towel, and start on low speed

Hot liquids expand rapidly when blended; filling the blender no more than half full and removing the center cap (covered with a towel) allows steam to escape and prevents dangerous pressure buildup and burns.

At what stage of cooking should a soup or stock be seasoned with salt, and why?

Answer: Near the end of cooking after reduction, to avoid over-salting the concentrated liquid

Seasoning with salt should be done near the end of cooking after reducing, because reduction concentrates all flavors including salt, and early seasoning often results in an oversalted final product.

What is the classical French technique of 'monter au beurre' used to finish soups and sauces?

Answer: Whisking pieces of cold butter into a warm sauce off the heat to add richness and a glossy sheen

'Monter au beurre' (mounting with butter) involves whisking cold butter pieces into a warm sauce removed from heat, emulsifying them to add richness, body, and a glossy, velvety finish.