Q3cookery10- Week 2
Authored by Agosto Bonga
Specialty
10th Grade
Used 7+ times
AI Actions
Add similar questions
Adjust reading levels
Convert to real-world scenario
Translate activity
More...
Content View
Student View
10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
1. What type of soup are produced without solid ingredients?
A. bouillon
B. consomme
C. puree
D. soup
2.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
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.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
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.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
4. What type of soup is thickened with egg butter and cream?
A. bouillon
B. chowder
C. consomme
D. veloutes
5.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
5. What type of stock are added with other ingredients for flavour, consistency and aroma?
A. chowder
B. consomme
C. puree
D. soup
6.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
6. What soup is made from fish, shellfish and usually contains milk and potatoes?
A. chowder
B. consomme
C. puree
D. soup
7.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
7. A type of soup that are based on unthickened broth or stock is called ______?
A. chowder
B. clear soup
C. consomme
D. puree
Access all questions and much more by creating a free account
Create resources
Host any resource
Get auto-graded reports
Continue with Google
Continue with Email
Continue with Classlink
Continue with Clever
or continue with
Microsoft
%20(1).png)
Apple
Others
Already have an account?
