Soups

Liquid from which fish, meat, poultry or vegetables have been simmered in.

• Stock
• Boulion granules
• Bouillon cubes

Equal parts of fat and flour used to create a cream soup or sauce.

• Roux
• Bisque
• Consomme

Clear liquid produced from simmering meats, vegetables, herb in water.

• Bouillon granules
• Bouillon cubes
• Broth

Stocks, broths, and consommes are all ________ soups.

• clear
• thick
• pureed
• bisque

What liquid is usually used for making stock?

• water
• boullion
• beef broth
• chicken broth

Two broad categories of soup include:

• clear and thick 
• clear and bisque
• bisque and consumme
• clear and cheese based

Stock that is “clarified”, which means that the stock is returned to the stove and egg whites are whisked in.

• consumme
• ribollita
• bisque

A cold soup:

• gazpacho
• azzurro
• griglia
• granoturco

You don't need to wash vegetables that you buy at the grocery store. 

• True
• False

What equipment should you use to measure the following:
1 cup milk

• A
• B
• C