Deck 10: Cold Soups

Question 1

Consommé is the French term for a clarified stock.

Answer 1

True

Question 2

A raft

A)is a congealed protein mass
B)acts as a filter
C)forms on top of the stock
D)All of the above

Answer 2

D

Question 3

Marmite is the French term for:

A)navy bean
B)metal or ceramic soup kettle and the soup made in it
C)white vinegar
D)b and C

Answer 3

B

Question 4

Andalusia is a region of:

A)Italy
B)Portugal
C)Spain
D)California

Question 5

A veloutè is a

A)roux base
B)garnish
C)cold soup
D)alginate

Question 6

Why should cold consommé not stirred vigorously while cooling?

Question 7

Vichyssoise is a cold, cream soup made with potatoes and leeks.

Question 8

A flower could be considered an esthetic garnish.

Question 9

Andalusia is famous for Seville oranges and tomatoes.

Question 10

Component garnishes are not eaten.

Question 11

Why blend cream into the tomato gazpacho at the last moment before service?

A)To save time
B)To adjust the color
C)To prevent curdling
D)All of the above

Question 12

Why place napkin under soup cup?