Cooking Lessons Stocks, Soups, and Broths 2

Question 1

What is a consommé?

Accepted Answer

A clarified, intensely flavored clear broth

Answer

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?

Accepted Answer

A mixture of ground meat, egg whites, and aromatics that clarifies the stock by trapping impurities

Answer

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?

Accepted Answer

Bisque

Answer

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?

Accepted Answer

Chowder is chunky and typically contains potatoes and a dairy component

Answer

Chowder is characterized by its chunky texture and the inclusion of potatoes, often with a milk or cream base.

Question 5

What is vichyssoise?

Accepted Answer

A chilled creamy potato and leek soup

Answer

Vichyssoise is a cold, smooth soup made from puréed potatoes and leeks, finished with cream, and served chilled.

Cooking Lessons Practice Test

Cooking Lessons Practice Test

Cooking Lessons Stocks, Soups, and Broths 2