Stocks, Soups, and Broths Flashcards
6 cards from real Cooking Lessons practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
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What is a consommé?
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.
What is a 'raft' in the context of making consommé?
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.
Which soup is traditionally made by puréeing cooked shellfish shells into a cream-based liquid?
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.
What distinguishes a chowder from other cream soups?
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.
What is vichyssoise?
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.
How long should a classic chicken stock typically simmer to extract maximum flavor and gelatin?
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.