Cooking Lessons Stocks, Soups, and Broths 2 — Questions and Answers
Question 1: What is a consommé?
- A thick, cream-based soup
- A clarified, intensely flavored clear broth (Correct answer)
- A chunky vegetable soup
- A cold fruit-based soup
Correct answer: A clarified, intensely flavored clear broth
Consommé is a stock that has been clarified using a raft of ground meat, egg whites, and mirepoix to produce a crystal-clear, richly flavored broth.
Question 2: What is a 'raft' in the context of making consommé?
- A layer of fat skimmed from the surface
- A mixture of ground meat, egg whites, and aromatics that clarifies the stock by trapping impurities (Correct answer)
- A garnish floating on top of the finished soup
- A cheesecloth lining used to strain the stock
Correct answer: A mixture of ground meat, egg whites, and aromatics that clarifies the stock by trapping impurities
The raft rises to the top as it cooks, acting as a filter that draws out impurities and clarifies the liquid into a clear consommé.
Question 3: Which soup is traditionally made by puréeing cooked shellfish shells into a cream-based liquid?
- Chowder
- Bisque (Correct answer)
- Vichyssoise
- Gazpacho
Correct answer: Bisque
Bisque is a smooth, creamy, highly seasoned soup classically made by puréeing the shells of crustaceans (like lobster or shrimp) to extract maximum flavor.
Question 4: What distinguishes a chowder from other cream soups?
- Chowder is always made with fish
- Chowder is chunky and typically contains potatoes and a dairy component (Correct answer)
- Chowder must be strained until smooth
- Chowder uses a roux thickener only, not cream
Correct answer: Chowder is chunky and typically contains potatoes and a dairy component
Chowder is characterized by its chunky texture and the inclusion of potatoes, often with a milk or cream base.
Question 5: What is vichyssoise?
- A hot French onion soup topped with cheese
- A chilled creamy potato and leek soup (Correct answer)
- A clear tomato-based cold soup
- A thick carrot and ginger purée soup
Correct answer: A chilled creamy potato and leek soup
Vichyssoise is a cold, smooth soup made from puréed potatoes and leeks, finished with cream, and served chilled.
Question 6: How long should a classic chicken stock typically simmer to extract maximum flavor and gelatin?
- 30 minutes
- 1 hour
- 3 to 4 hours (Correct answer)
- 8 to 12 hours
Correct answer: 3 to 4 hours
Chicken stock is generally simmered for 3 to 4 hours to fully extract collagen and flavor without over-extracting bitter notes from the bones.
Cooking Lessons Stocks, Soups, and Broths 2
What is a consommé?