SUMMATIVE ASSESSMENT (3) TLE-HEGrade 9 HE QUIZ 2

QUESTION 1

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

• Soup

• Roux

• Bisque

• Puree

2. It is clear seasoned stock or broth with the addition of one or more vegetables, meat, or poultry.

• Bisque

• Bouillon

• Vegetable Soup

• Puree

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

• Bouillon

• Consommé

• Puree

• Vegetable Soup

4. This soup has a velvety smooth texture and the thickness of heavy cream.

• Bisques

• Consommé’

• Cream soups

• Thick soup

5. .It is a Filipino soup made from coconut milk, milk, fruit, and tapioca pearl served hot or cold.

• A. Dessert

• Fruit soup

• Ginataan

• Togue soup

6. These are simple clear soup without solid ingredients.

• Bisques

• Chowder

• broth and bouillon

• Veloutés

7. A mixture of fat (specially butter) and flour used in making sauces.

• Soup

• Roux

• Consistency

• Fruit soup

8. Is simply any liquid that meat has been cooked in.

• Soup

• Consistency

• Roux

• Broth

9. Japanese asuki bean soup (known with red beans as ingredients)

• Osheriku

• Oshireku

• Osheriko

• Usheriku

10. Chinese soup (with snow fungus, dried longan, black dates, red dates, lotus seeds,)

• Tonge suia

• Tonge sui

• Tange sui

• Tonge sue