Ch 25 & 26 Quiz Review

An American seafood-based soup that is flavored with dairy product, bacon, and potato; and thickened with flour.

• clearmeat

• cream soup

• chowder

• epitome

A seafood-based soup that is thickened traditionally with rice, although modern methods use a roux.

• consomme

• chowder

• cream soup

• bisque

The coagulated clearmeat containing trapped impurities that floats on top of the consommé.

• consomme

• puree soup

• cream soup

• raft

Soup consisting of milk or stock, thickened with both flour and puréed ingredients, and often finished with cream.

• cream soup

• bisque

• chowder

• consomme

Another word for an ideal example.

• epitome

• bisque

• consomme

• raft

A perfectly transparent and intensely flavored soup that is made by clarifying a stock.

• clearmeat

• puree soup

• consomme

• raft

Soup that is thickened with a purée of well-cooked, typically starchy ingredients such as legumes, potatoes, winter squashes, or rice.

• chowder

• consomme

• puree soup

• bisque

A mixture of ground meat, vegetables, and egg whites added to stock to add flavor and remove impurities to clarify the stock.

• bisque

• cream soup

• clearmeat

• chowder

Searched for and gathered by hand.

• foraged

• aromatic

• legumes

• Scoville Heat Units (SHU)

A group of vegetables that includes beans, peas, and lentils.

• legumes

• aromatic

• Scoville Heat Units (SHU)

• foraged