1.What is the ratio of ingredients used to make broth when using water as the main liquid? The ratio of ingredients when using water to make broth is 11 pounds of bones, 1 sachet or bouget, 1 pound of mirepoix, and 5 quarts of water. 2.Can a broth be served as a soup? How else can a broth be utilized? Broth can be served as a clear soup. It can also be used as an ingredient in hearty soups. 3.What are the characteristics of a well-prepared, quality clear soup? The desired characteristics of a hearty broth is for it to be very hot, with tender but not overly soft ingredients, 2 parts liquid to each part solid, and a liquid base with enough garnish for each bite. It should have a pleasant aroma and taste savory, rich, and umami. 4.Name and describe the two main categories of soups. The two main categories of soup are clear soups and hearty broths. 5.Define a clear soup. A clear soup is a broth based soup that is then flavored with other ingredients. 6.Describe the ingredients used in a hearty broth. Hearty broths are made using vegetables chosen for their taste and aromatic qualities. They can also contain meat, poultry, or fish. Other possible ingredients include beans, whole-grains, or pasta, all of which should be prepared in a separate pot to keep the soup clear. 7.What is the basic ratio for a clear soup? The basic ratio for clear soup is 4 pounds of main flavoring ingredients, 1 gallon of stock or broth, 1 sachet or bouget, and seasonings to taste. 8.What are the steps and food safety concerns when re-heating hearty broths for service? When reheating hearty broths, only the required portion should be heated. The soup must reach 165oF within 2 hours and be held there for at least 15 seconds. The product must be held above 135oF and checked every 4 hours. 9.Name another hearty broth besides Beef Vegetable Soup. Minestrone is another hearty broth. 10.What are the advantages and disadvantages of using commercial stock bases? The convenience and affordability of commercial stock are its advantages, and the disadvantages are the high sodium and chemical contents. 11.What are four changes that occur when cooking vegetables? As vegetables cook they lose water, become softer, begin to brown, and eventually start to lose nutrients.
