CC Stocks, Sauces & Soups 3

Question 1

What distinguishes a bisque from other cream soups?

Accepted Answer

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

Answer

Bisque is always made with a beef broth base and root vegetables

Answer

Bisque is served cold and garnished with fresh herbs

Answer

Bisque is thickened by puréeing bread soaked in the cooking liquid

Question 2

How does consommé differ from a standard stock or broth?

Accepted Answer

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

Answer

Consommé is a stock thickened with cornstarch to create a clear gel

Answer

Consommé is a stock that has been reduced by 75% and then strained

Answer

Consommé is a vegetable-based stock with no animal products

Question 3

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

Accepted Answer

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

Answer

Cream soups are always vegetable-based; purée soups are always meat-based

Answer

Cream soups are served chilled; purée soups are always served hot

Answer

There is no meaningful difference; the terms are used interchangeably in modern kitchens

Question 4

Which of the following best describes a chowder?

Accepted Answer

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

Answer

A thin, clear broth flavored with fresh vegetables and herbs

Answer

A cold, smooth tomato-based soup served as an appetizer

Answer

A French onion soup finished with a crouton and melted Gruyère cheese

Question 5

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

Accepted Answer

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

Answer

Fill the blender to the top and hold the lid firmly down at maximum speed

Answer

Allow the soup to cool to room temperature before blending for safety

Answer

Add ice cubes to the soup before blending to quickly lower the temperature

Question 6

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

Accepted Answer

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

Answer

At the very beginning, so flavors develop and integrate throughout the full cooking time

Answer

In large amounts throughout cooking to build layers of seasoning

Answer

Salt should never be added to stocks, only to finished soups just before service

Question 7

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

Accepted Answer

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

Answer

Adding a roux to the sauce while whisking vigorously over high heat

Answer

Skimming clarified fat from the top of the sauce with a ladle

Answer

Whipping egg yolks into the sauce to create a stable emulsion