How to Make Broth-Based Clear Soup

1. The same amount of solid ingredients (bones/meat/mirepoix) are used when making a soup broth and a basic broth.

• a)  True
• b)  False

2. A soup broth must be made with meat.

• a)  True
• b)  False

3. When serving soup broth:

• a)  it should always contain added ingredients for extra flavor.
• b)  it should be flavorful enough to eat as is and taste of the dominant flavor base.
• c)  you shouldn’t be able to distinguish what type of broth it is. The flavors should blend harmoniously together.

4. When making soup broth, the meat, bones and mirepoix can be caramelized.

• a)  True
• b)  False

5. When making soup broth with meat still attached to the bone, it is best to discard the meat once it has finished cooking, as it will have lost its flavor.

• a)  True
• b)  False

6. Which is the ideal pot for making broth for soup?

• a)  The tall, skinny pot.
• b)  The short, wide pot.

7. Which soup broth contains a better ratio of water to ingredients?

• a) 
  
• b) 
  

8. When making soup broth, the meat and bones must always be blanched.

• a)  True
• b)  False

9. When finishing the blanching process, once the initial water has been drained, the pot should be filled with clean, hot water to continue.

• a)  True
• b)  False

10. When making a clear soup broth, the ratio of meat and/or bones to mirepoix should be roughly:

• a)  6 : 1
• b)  3 : 1
• c)  1 : 1

11. Salt should never be used when making soup broth.

• a)  True
• b)  False

12. When making soup broth from chicken, the meat should be cooked until:

• a)  it is tender and just cooked through.
• b)  it is falling off the bone.

13. When making soup broth from tougher meats, such as oxtail or beef shank, the meat should be cooked until:

• a)  it is just cooked through.
• b)  it is tender and falling off the bone.

14. Clear, broth-based soups are boiled during the cooking process until the:

• a)  vegetables are cooked.
• b)  mirepoix is cooked.
• c)  meat is cooked through.
• d)  they are never boiled.

15. It is important to skim as much fat as possible from a soup broth before adding the finishing ingredients.

• a)  True
• b)  False

16. When adding vegetables to broth-based soups, each type of vegetable should be cut approximately the same size.

• a)  True
• b)  False

17. When finishing a broth-based clear soup, which order should the vegetables be added to cook them through?

• a)  peas – watercress – carrots
• b)  watercress – peas – carrots
• c)  carrots – peas – watercress

18. For the best results, when making a broth-based clear soup, which ingredient should be cooked separately before adding it to the soup?

• a)  Carrots
• b)  Pearl barley
• c)  Green beans

19. If cooked meat is added to a broth-based soup, it should be brought to a simmer before eating.

• a)  True
• b)  False

20. When adding raw protein to broth-based soups, the broth must be simmering and hot in order to cook the protein through.

• a)  True
• b)  False

21. Of the chicken below, which would be the best choice for making soup broth?

• a) 
  
• c)