
How to Make Roux-Based Soups
Authored by D Ho
Specialty
9th - 12th Grade
Used 16+ times

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27 questions
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1.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
To create the silkiest texture in a cream soup, it is best to blend the soup with a:
food processor.
blender.
immersion blender.
food mill.
2.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
Roux-based soups always contain cream.
true
false
3.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
Roux-based soups are best enriched ______________ storing.
prior to
after
4.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
When making a roux-based soup, ___________ of fat cooked with ___________ of flour will sufficiently thicken ___________ of liquid.
1 tbsp / 3 tbsp / 1 cup
1 tbsp / 2 tbsp / 2 cups
1 tbsp / 1 tbsp / 1 cup
2 tbsp / 1 tbsp / 2 cups
5.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
To achieve a silky-smooth texture, cream soups should be blended in a blender for at least one to two minutes.
true
false
6.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
Once a soup has been enriched with a dairy product, it is important to bring the soup to a boil to thicken it.
true
false
7.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
When making a roux-based soup, soft or leafy vegetables are best added:
near the beginning of the cooking process.
after the roux has been made.
after the liquid has been incorporated.
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