TLE M10 QUIZ

What role do soups play on the menu, according to the provided information?

• a) Dessert

• b) Main course

• c) Appetizer

• d) Side dish

How is the quality of a soup determined?

• a) By its color

• b) By its thickness

• c) By the quality of the stock used

• d) By the number of ingredients

What distinguishes broths from stocks?

• a) Broths can be served as is

• b) Stocks are always thicker

• Broths are used in production of other dishes

• Stocks contain more vegetables

How are cream soups typically thickened?

• a) Roux, beurre manié, or other thickeners

• b) Egg, butter, and cream

• c) Starch

• d) Pureed vegetables

What is the primary ingredient in bisques?

• a) Milk

• b) Shellfish

• c) Potatoes

• d) Vegetables

What is the key characteristic of veloutés?

• a) Thickened with starch

• b) Thickened with egg, butter, and cream

• c) Hearty and made from fish

• d) Seasoned clear stock or broth

Which is an example of a cold soup?

• a) Consommé

• b) Ginataan

• c) Chowder

• d) Fruit Soup

Why is cold water used when making stock?

• a) Enhances flavor and nutritive content

• b) Speeds up the cooking process

• c) Prevents scum formation

• d) Achieves a thicker consistency

What is the purpose of skimming during simmering?

• a) Enhance flavor

• b) Prevent cloudiness

• c) Extract more nutrients

• d) Speed up the cooking process

10. How should garnishes be cooked to prevent overcooking?

• a) Cooked in the soup

• b) Cooked separately and added at the last minute

• c) Cooked until tender and falling apart

• d) Cooked until mushy