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

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.

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 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.

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 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.

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 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.

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

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.

(CC) Certified Culinarian Practice Test

(CC) Certified Culinarian Practice Test

CC Stocks, Sauces & Soups 3