Cooking Book 3 Unit 2 Soups

1. Which of the following stocks uses veal bone as its main ingredient?

• Brown Stock

• Ham Stock

• Prawn Stock

• White Stock

Stocks, broths, and consommes are all ________ soups.

• clear
• thick
• pureed
• bisque

What is a bisque?

• A thick soup made from seafood

• A thick soup typically it contains potatoes, milk, pork or bacon.

• A thin soup usually clear garnished with small bits fo vegetables.

Lisa cooked carrots until tender then put them in a blender.

She made a

• mixed soup

• bisque

• puree

What soup is this?

• Consommé

• Cream soup

• Broth

• orange soup

• seed soup

• pumpkin soup

• parsley soup

One type of soup is clam ____

• chowder

• consomme

• bisque

• solid

Which one is a THICK soup?

• home-made broth

• cream soup

• consomme

• bouillon

skorupiaki

• shellfish

• clam

• shrimp

• squid

What are the main ingredients of a good broth?

• high-quality meat

• fresh organic vegetables

• high-class spices

• all of the answers are correct :)