L1-LO2-LO3

1. Which of the following is considered as clear soup?

• Cream soup

• Puree

• Chowder

• Broth

These are based on stocks added with other ingredients for variety of flavor, consistency, appearance and aroma.

• Sauces

• Soup

• Stock

• Storing

These are based on a clear, unthickened broth or stock.

• Thick soup

• Dessert soup

• Fruit soup

• Clear soup

This is rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.

• Broth

• Vegetable soup

• Consomme'

• Bouillion

These are soups that are thickened to provide a heavier consistency

• Clear soup

• Thick soup

• Broth

• Consomme'

These are soups thickened with roux, beurremanie, liaison, or other thickening agents, plus milk, or cream.

• Cream soup

• Purees

• Bisques

• Chowders

These are hearty soups made from fish, shellfish or vegetables usually containing milk and potatoes

• Cream soup

• Chowders

• Bisques

• Purees

1st basic principles of preparing soup

• Simmering

• Skimming

• Start with cold water

• Select with protein based

4th basic principles of preparing soup

• Skimming

• Simmering

• Start with a cold water

• Select a protein based

It is a flavorful liquid, usually thickened that is used to season, flavor, and enhance other foods.

• Stock

• Sauces

• Soup

• Seasonings