Examination Questions

(1) (a) Mention the two purposes that soups serve in a meal, (b) What are the qualities of a good soup?

(2) (a) Mention the two general classes of soup. (b) Explain and illustrate how to choose a soup.

(3) Why is soup an economical dish?

(4) (a) Explain in full the meaning of stock as applied to soup. (b) For what purposes other than soup making is stock used?

(5) (a) What is the value of the stock pot? (b) What care should be given to it?

(6) Mention some of the materials that may be put into the stock pot.

(7) (a) Why are the tough cuts of meat more suitable for soup than the tender ones? (b) Name the pieces that are best adapted to soup making.

(8) (a) What proportion of bone to meat should be used in making soup from fresh meat? (b) For what two purposes are vegetables used in soup?

(9) Explain briefly the making of stock from meat.

(10) (a) Why should the cooking of the meat for stock be started with cold water rather than with hot water? (b) What disposal should be made of meat from which stock is made?

(11) (a) Of what value are flavorings in the making of soups? (b) What precaution should be taken in the use of flavorings?

(12) Explain how grease may be removed from soup.

(13) How may soup be cleared?

(14) (a) For what purposes is thickening used in soups? (b) Mention the materials most used to thicken soups.

(15) What precaution should be taken to keep soup or stock from spoiling.

(16) What point about the serving of soup should be observed if an appetizing soup is desired?

(17) What kind of dish is used for serving: (a) thin soup? (b) thick soup?

(18) (a) What is a cream soup? (b) Give the general directions for making soup of this kind.

(19) (a) How may the soup course of a meal be made more attractive? (b) In what ways should soup accompaniments be a contrast to the soup?

(20) (a) Explain the making of croutons. (b) What is the most satisfactory way in which to prepare celery that is to be served with soup?