Beef, game, poultry, or fish stock. Broth is enriched and made stronger flavor
4. What is a clarification?
Stock is mixed with clarification mixture and brought to a simmer; raft is made from egg whie, ground meat and mirepoix coagulate and rises to the tope of the stock (acts as a filter); stock should only simmer; blood in the meat acts as clarifying agent.
5. How are flavor and color influenced in thin soups?
o 1. Egg whites help clarify and also absorb flavor
o 2. Vegetables and meat givel flavor and color
o 3. Madeira or shaerry can be added just befor serving (embellishment)
o 4. Color of consomme depends on color of broth
6. How do you garnish thin/clear soups?
Always added just before serving; should never be larger than bouillion spoon; cheese straws, wafers, small puff, etc.
7. 1. What is an Essence?
o It is a consomme with a special flavor
o Ex: herbs, plants, vegetables, fungus (celery, tarragon, truffles, tomatoes)
o Other ingredients: wild duck, partridge, quail, pheasant. Fortified wines can be added last minute
8. How do you define Jellied Soups?
Extra bones are used to get a gel affect; if stock is not strong enough you can add unflavored gelatin. Usually served cold during summer months.
9. What is broth or bouillon?
Meat and vegatables are cooked in one pot.
10. How are broths/bouillions flavored?
o Sherry, madeira, lemon, hot pepper sauce, red wine (beef), white wine (veal)
o Cooked rice or pasta can be added
11. Do vegetable/legumes/seed puress need a thickening agent added?
12. What is a coulis?
A puree of poultry, game, fish, shellfish, fruits, non-farinaceour vegetables
13. What is a bisque?
o 1. Traditional the base is shellfish
o 2. Rice or crust of bread fried in butter used as thickener
o 3. Garnished with items present in base
o 4. Accompanied by fried croutons
14. What is Veloute?
A smooth creamy soup with the thickness of syrup
15. What are the 3 types of veloutes?
o 1. A puree of hte main flavor/ingredients with a veloute sauce
o 2. An ordinary meat, poultry, game, vegetable, or fish veloute
o 3. A liaison composed of egg yold and cream
16. What is used to make cream soup?
17. How do you correct the consistency of a cream soup?
Use milk or cream
18. Does a cream soup require an egg yolk liaison?
19. How are cream soups finished?
With heavy cream, instead of butter
20. How do you prevent cream soups from curdling?
o 1. Thicken milk before adding to soup
o 2. Cook vegetables to remove acidity & neutralizes the enzymes
o 3. Always boil the milk or cream before adding to hot soups, never after
21. What is a Potage?
22. How do you make a potage?
Cut vegetables into smaller shapes and sizes; braise the vegetables in butter to help expel moisture and acidity
23. What is Choweder?
A chunky, hearty soup, usually containg milk/cream and potatoes
24. What are some garnishes for soup?
The main ingredient, cut vegetalbe, meat, poultyr; croutes or croutons; eggs/royale; pasta/rice
25. What is a quenelle?
A quenelle is mixture of creamed fish, chicken, or meat, sometimes combined with breadcrumbs, with a light egg binding. Usually egg/oval shaped
26. What are some toppings for soup?
Chopped parsley, fine herbs, chives, chervil, sliced nuts, shredded coconut, sour or whipped cream. Should not sink, must compliment the soup flavor
27. Define Gumbo
African word for okra. Okra is used to thicken soup
28. Define Kohl Suppe?
Cabbage soup from austria
29. Define Bouillabaise Marseillaise
French fish and shellfish stew
30. Define Avogoemono
Greek soup with rice, meat broth, egg & fresh lemon juice