Q3cookery10- Week 2

1. What type of soup are produced without solid ingredients?

• A. bouillon

• B. consomme      

• C. puree

• D. soup

2. What type of Filipino food is made from coconut milk, fruit and pearl and maybe served hot or cold?

• A. chowder    

• B. ginataan          

• C. tongue sue        

• D. oregisu

3. It is a rich flavored stock that has been clarified to make it clear and transparent.

• A. bouillon

• B. chowder

• C. consomme        

• D. veloutes

4. What type of soup is thickened with egg butter and cream?

• A. bouillon 

• B. chowder

• C. consomme 

• D. veloutes

5. What type of stock are added with other ingredients for flavour, consistency and aroma?                   

• A. chowder

• B. consomme

• C. puree

• D. soup

6. What soup is made from fish, shellfish and usually contains milk and potatoes?

• A. chowder

• B. consomme           

• C. puree

• D. soup

7. A type of soup that are based on unthickened broth or stock is called ______?

• A. chowder 

• B. clear soup

• C. consomme

• D. puree

8. Vegetable soup that are thickened with starch is called _____?

• A. bisque

• B. fruit soup

• C. oresigu               

• D. purees

9. These are thickened soup made from shellfish.

• A. bisque

• B. fruit soup

• C. oresigu               

• D. purees

10.  What type of soup uses dried fruits and prunes as main ingredients?

• A. bisque

• B. fruit soup

• C. oresigu               

• D. purees