Practice Quiz

Red Seal Cook

Category - Stocks and Soups

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A whitewash enhanced soup is most likely to break due to what?
  1. The soup is kept at a high temperature for too long
  2. The whitewash was not properly incorporated into the liquid
  3. An improper ratio of flour to water
  4. All of the above
Explanation
Answer: D - Starch separates from fats and liquids if it is too hot for too long. In order to effectively maintain gelatinization, the boiling liquid must be immediately reduced to a simmer. Whitewash is a relatively ineffective thickening agent as there are quite a few variables that will cause it to break and it has a tendency to dilute flavour. It should only be used to thicken a soup that is going to be served immediately.
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