PREPARING SOUP

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

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

• True
• False

 These are based on stocks added with other ingredients for variety of flavor, consistency, appearance and aroma

• sauces
• broth
• roux
• soups

These are soups that are thickened to provide a heavier consistency.

• Heavy soup
• Clear soup
• Thick Soup
• All of the above

They ­are soups based on a clear, unthickened broth or stock

• Dessert Soup
• Fruit Soup
• Clear soup
• Thick Soup

In cooking soup, one should add the vegetables in the soup in what final minutes?

• 15-20 minutes
• 10-15 minutes
• 10 minutes
• 5 minutes