Culinary 2 Final part 2

A very clear soup that is completely fat free

• Consomme
• bouillon
• mirepoix
• clarification

combination of onions, carrots, and celery that is one of the ingredients for stocks, sauces & soups

• consume
• Mirepoix
• clarification
• bisque

The French term for “broth”

• consomme
• bisque
• bouillon
• Mirepoix

Any decorative food item that is added to a soup at the end

• Bouillon
• Mirepoix
• garnish
• Decoration

The term for a group of ingredients used to clear broth of fine particles

• consomme
• Mirepoix
• Bouillon
• clarification

An example of a hearty vegetable specialty soup from Italy

• Cream soup
• Bisque
• Minestrone
• Roux

Hearty soup made with shellfish

• Bisque
• cream soup
• Roux
• minestrone

A thickener which might be added to a cream soup to provide a smooth texture

• Cream soup
• Puree
• roux
• consomme

Soup made with cream that is thick with a velvety texture

• Cream soup
• consomme
• bisque
• minestrone

What is the main difference between stock and broth

• Stock is made with meat and broth is made with bones
• Broth is made with meat and stock is made with bones
• Stock is made with mirepoix and broth is not
• Broth is made with mirepoix and stock is not