Describe the procedure for making a cream soup

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Reference no: EM133013200

Unit Nine: Velouté & Cream Soups

Please define in your own words the following:

Key Terms cream soup grand sauce derivative sauce sauce velouté pigments phytochemicals photosynthesis pH
chlorophyll fleurette
non-starchy vegetables

Study Questions

1. What grand sauce is most commonly used in the production of cream soup?

2. Are cream soups strained? Why?

3. What is the correct consistency for most cream soups?

4. What is the basic formula for 1 quart of cream soup?

5. Describe the procedure for making a cream soup.

6. Why are non-starchy vegetables used in the production of cream soups?

7. What is an appropriate garnish for a cream soup?

8. What are the purposes of sauces?

9. What are the two main ingredients of Sauce Velouté?

10. List two derivatives of Velouté sauce

11. How can you avoid a flour taste in Sauce Velouté?

12. What are the four criteria for evaluating Sauce Velouté?

13. How can a sauce be held so that it will not develop skin on its surface?

14. What is the name of the green vegetable pigment?

15. When cooking green vegetables, what steps should be taken to ensure that they keep their color?

16. How does pH (acid and alkaline) affect the green vegetable pigment?

Reference no: EM133013200

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