I think the answer to the question about sweating the mirepoix should have False as a correct answer because it can be sweated OR sauteed, as you say in the reason, and the video, as to why True is the correct answer. If True were the correct answer, it shouldn't be sauteed, only sweated, right?

The answer to this particular question is indeed false. The mirepoix can be sweated or sauteed (refer back to Topic 3 of this lesson). It just depends on how you choose to build the soup. Cheers!

If I'm simmering the ingredients for a soup, should I do so with the pot covered or uncovered, or what? Is there some rule of thumb to follow, or does it matter?
Thanks
Dennis

Most often, you can simmer without the lid or with the lid ajar. This will help to prevent it from boiling and/or running over. Just note that with the lid off (depending on how long you cook it), it will reduce. Not really a big deal but you might have to top up with a touch of liquid. If it is a really long-cooking soup, you might want to leave the lid ajar to prevent a lot of evaporation. Cheers!