
Soups
Authored by Jeremy Schaffner
Arts
11th Grade - University
Used 21+ times

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15 questions
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1.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
__________ soups rely on a good stock to be the base and main part of the soup.
2.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
Thick soups often have the addition of __________ at the end.
3.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
A specialty soup that has a regional or cultural significance and would be:
Cream of Mushroom
Cajun Gumbo
Chicken Noodle
Beef Barley
4.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
It is a good idea to finish cream soups in small batches by adding cream to the base because
5.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
What category would the following soup fall under?: Cream of Mushroom
Cream
Broth
Specialty
Cold Soups
6.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
Pureed soups are generally thickened by
7.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
A slurry, a liason and a roux are all considered to be
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