Serving and Reheating Soups
Why should you avoid reheating soup in the steam table?
It does not heat the soup evenly or safely
Which of the following is NOT considered a garnish?
Minestrone is best described as:
A soup pot with a _____________, heavy-gauge bottom is ideal for making soups.
flat
When moving around the kitchen with something hot what should you do?
make sure to tell others that you are moving with something hot
To safely hold hot soups for serving, they must be kept at _____________ degrees Fahrenheit.
165
A garnish is something that is added to a soup _____________ it is cooked.
after
What is the purpose of the clarification process in making consommé?
To clear the soup by trapping fine particles
What equipment is NOT typically used to purée soup?
What is the first thing you do before you start cooking
wash your hands
Why is it important to cover soup containers?
To prevent cross-contamination and keep temperature stable
What is the main reason to add garnishes to soup just before serving?
To make the garnish taste fresher
A _____________ is a clear soup that is completely fat-free and made using a clarification process.
consommé
Why is it important to use a slow, even simmer instead of boiling for broths and consommés?
To extract the most flavor and maintain clarity
when washing dishes what should you use?
hot water with soap
When reheating thick hearty soups, what should you do first?
Add a thin layer of water or broth
Why should some garnishes be hot when added to soup?
To keep the soup from cooling down
Explain the difference between a broth and a stock.
A broth is a clear, thin soup made by simmering meats, vegetables, and aromatics, and is meant to be eaten as is. A stock is a liquid used as a base for other dishes and is usually not served on its own
Explain why it is important to add ingredients in a specific order when making hearty soups
It is important to add ingredients in a specific order when making hearty soups so that each ingredient cooks properly and none are overcooked or undercooked.
when walking through the kitchen how should you carry a knife
pointed downward and to your side
Cold soups should be held in a container placed in a _____________ filled with ice
bain marie
What is the purpose of serving crackers or breadsticks with soup?
To offer a texture contrast
Why might a restaurant want to feature seasonal foods in their soups
A restaurant might want to feature seasonal foods in their soups because seasonal ingredients are fresher, often less expensive, and can attract customers who want to try new or unique dishes.
The mixture used to clarify a consommé, made from ground meat, egg whites, vegetables, herbs, and an acid, is called _____________.
raft
what is it called when you cut uncooked chicken on a cutting board and then cut vegetables on the same cutting board without washing the cutting board in between the 2 tasks
cross contamination