How to Make Stock-Based Clear Soup

1. Which ingredient should be added last to a stock-based clear soup?

• a) 
  
• b) 
  
• c) 
  

2. Stock-based clear soups rely on _________________________ to form the main flavor base.

• a)  a highly flavored broth
• b)  the sweating or sautéing of ingredients
• c)  large amounts of garnish

3. The main difference between a stock-based clear soup and a broth-based clear soup is:

• a)  the amount of added garniture.
• b)  the technique used to make them.
• c)  stock-based soups typically take longer to prepare than broth-based soups.

4. An easy way to add flavor and enhance most of your cooking is to add a good homemade stock in lieu of water.

• a)  True
• b)  False

5. When making a stock-based clear soup, typically the mirepoix should be:

• a)  cooked until it has softened.
• b)  added right after the liquid component has been added to the soup.
• c)  minced to extract the most flavor.

6. When making a stock-based clear soup, the amount of liquid to add will depend on:

• a)  the desired texture.
• b)  the desired flavor.
• c)  how many more ingredients will be added during the cooking process.
• d)  all of the above.

7. When making a stock-based clear soup, which ingredient is most often cooked separately?

• a) 
  
• b) 
  
• c) 
  

8. The mirepoix used in a stock-based clear soup must always be sweated.

• a)  True
• b)  False

9. One of the most important keys to building a delicious stock-based clear soup is to:

• a)  use water as the liquid.
• b)  season the soup as you make it.
• c)  cook it for at least two hours to fully develop the flavor.

10. Stock-based clear soups _______________________________ broth-based clear soups:

• a)  typically take longer to make than
• b)  are typically faster to make than
• c)  take the same amount of time to make as

11. The liquid used in a _______-based clear soup is often so flavorful that it can be served as is, with no other added ingredients or garniture.

• a)  stock
• b)  bean
• c)  broth