Soups

This is an American seafood-based soup that is flavored with dairy, bacon and potato.

• Chowder

• Clearmeat

• Raft

Due to the addition of cream and butter, ________ soups tend to be the richest and silkiest soups.

• cream

• puree

• bisque

________ soups are thickened using a puree of well-cooked ingredients

• puree

• cream

• bisque

Clear soups are divided into puree soups, cream soups and bisques and chowders.

• false

• true

When consomme is finished cooking, it must be ladled out of the pot because pouring could break the raft and ruin the consomme.

• true

• false

Puree soups get their thickening power from the starchy ingredients in the soup.

• true

• false

Clear soups are divided into broths and consommes.

• true

• false

A beet and red cabbage soup is a popular specialty cold soup called

• borscht

• gazpacho

• vichyssoise

To serve a successful hot soup, the temperature of the soup must be.......

• very hot

• boiling

• slightly warmer than lukewarm

To serve a successful cold soup, the temperature of the soup must be

• very cold

• cool

• slightly cooler than room temperature