National Occupational Competency Testing Institute (NOCTI) Culinary Practice Exam

What is a strong clear soup usually made with two kinds of meat called?

1. Bouillon

2. Consommé

3. Chowder

4. Broth

The correct answer is: Consommé

A strong clear soup made with two kinds of meat is known as consommé. This culinary term refers specifically to a richly flavored, clarified broth. It is prepared by simmering a mixture of meat (often including different varieties) with aromatics and then clarified, usually by adding egg whites, which trap impurities and solid particles, resulting in a crystal-clear liquid. The complexity of flavors and the clarity distinguish consommé from other types of soups. Other options include bouillon, which is a type of clear broth made from simmering meat, but it is not necessarily clarified to the extent of a consommé. Chowder is a thick, creamy soup typically made with seafood or vegetables and is not classified as a clear soup. Broth is a more general term for liquid made by simmering meat and/or vegetables, but it is not specifically identified as being made with two types of meat or as having the clarity that consommé features. Thus, the distinctive preparation and clarity of consommé make it the correct identification for a strong clear soup made with two kinds of meat.