Soup

Front 1

What are strips or large diced bacon or pork fat used in puree soups for flavor or garnish?

Back 1

Lardons

Front 2

What is the French term for making a roux when sweating vegetables rather than using veloute or béchamel?

Back 2

Singé

Front 3

What is the large, soft mass that forms on the top of a consommé?

Back 3

Raft

Front 4

What is the term for a broth made with larger proportions of meat or poultry?

Back 4

Double Broth

Front 5

Name the two categories of soups

Back 5

Thick and clear

Front 6

Name the three types of clear soups

Back 6

Consommé, broth, vegetable

Front 7

Name the three types of thick soups

Back 7

Puree, cream and bisque

Front 8

The French term “bisque” refers to what method of thickening?

Back 8

Using dried bread or biscuits

Front 9

What did Escoffier use to thicken a classical bisque?

Back 9

Rice

Front 10

What is used to thicken puree method soups?

Back 10

Starchy vegetables or legumes

Front 11

What is the term for the mixture of ingredients that is used to make a broth clear and richer

Back 11

Clarification or clearmeat

Front 12

What are the classical ingredients in a clearmeat?

Back 12

Lean ground meat, egg whites, tomatoes, mirepoix

Front 13

What is the classical Italian vegetable soup, garnished with beans and pasta?

Back 13

Minestrone

Front 14

What are two differences between a stock and a broth?

Back 14

1) Stock is made only with bones 2) Stock is not served, only used as a foundation

Front 15

Typical ingredients found in a gumbo

Back 15

Brown roux, okra and file powder

Front 16

What is file powder?

Back 16

Dried ground sassafras leaves

Front 17

Name for a French vegetable soup in which all or part of the veg is pureed

Back 17

Garbure

Front 18

Italian vegetable soup with beans, pasta and grated dry aged cheese

Back 18

Minestrone

Front 19

A quick secondary clarification if consommé is cloudy

Back 19

Whip 4 egg whites and add to 1 gallon cold consommé, heat, then skim

Front 20

Classical organ meat used in “pepperpot soup”

Back 20

Tripe

Front 21

French for Cream of Asparagus soup

Back 21

Crème Argenteuil

Front 22

French for Cream of Lettuce soup

Back 22

Crème Choisy

Front 23

French for Cream of Celery soup

Back 23

Crème Céleri

Front 24

Classical method of pureeing and straining a bisque

Back 24

Puree with the shells in it, strain through twisting cheesecloth

Front 25

Classical stock used for French Onion Soup

Back 25

White beef stock

Front 26

Classical cheese used to finish French Onion soup

Back 26

Gruyère

Front 27

Classial meat item used in Puree of Split Pea soup

Back 27

Ham hock

Front 28

Classical puree method soups are thickened with what two classical sauces?

Back 28

Veloute and Bechamel