__________ soups rely on a good stock to be the base and main part of the soup.

• Pureed
• Clear / Broth
• Cream
• Bisque

Thick soups often have the addition of __________ at the end.

• Stock or Broth
• Fresh Herbs
• Cream
• Cracked Black Pepper

A specialty soup that has a regional or cultural significance and would be:

• Cream of Mushroom

• Cajun Gumbo

• Chicken Noodle

• Beef Barley

It is a good idea to finish cream soups in small batches by adding cream to the base because

• It will extend the shelf life of the soup
• Enhances flavor
• Is more convenient
• Adding cream will cause the soup to break

What category would the following soup fall under?: Cream of Mushroom

• Cream

• Broth

• Specialty

• Cold Soups

Pureed soups are generally thickened by

• Roux
• The starch and or vegetable in the base
• Cornstarch
• Flour and water

A slurry, a liason and a roux are all considered to be

• Soups
• Only made with butter
• Thickeners
• Aromatics

_________________ are combinations of vegetables and herbs that are heated in some fat at the beginning of a dish. The heated fat helps these ingredients release deep flavors into the dish that's being cooked.

• Fats
• Aromatics
• Sachets
• Roasted Garlic

This is how many total hours you have to cool down a stock or soup down to 41 degrees.

• 2
• 3
• 4
• 6

Many cream soups use this mother sauce as a base before finishing with cream.

• Bechamel
• Veloute
• Espagnole
• Tomato