TLE 10 COOKERY QUIZ STOCKS AND SOUPS

Which of the following is a clear soup?

• bisque

• boullion

• cream

• puree

What type of soup can be served either hot or cold?

• ancient soup

• cold soup

• dessert soup

• asian soup

Which of the following is not a thickening agent?

• flour

• rice

• grain

• salt

Which of the following examples is a thick soup?

• bisque

• boullion

• consomme

• fruit

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

• soup

• broth

• stock

• consomme

Starting with Cold Water.

• 1ST PRINCIPLE

• 2ND PRINCIPLE

• 3RD PRINCIPLE

• 4TH PRINCIPLE

Cutting vegetable to appropriate size for the type of stock.

• 1ST PRINCIPLE

• 2ND PRINCIPLE

• 3RD PRINCIPLE

• 4TH PRINCIPLE

Simmering Gentle extractions aid in flavor and nutrition

• 1ST PRINCIPLE

• 2ND PRINCIPLE

• 3RD PRINCIPLE

• 4TH PRINCIPLE

Thick soups may continue to thicken during cooking and

may need additional stock or water added to adjust the

consistency. What do we call this method?

• adjusting consistency

• degreasing

• adding flavor

• reconstituting

Broth-based soups maybe prepared in advance, cooled and  refrigerated. This facilitates removing of congealed fat from the surface. Skimming at the top layer of fat from a hot soup with a ladle alternately is what do we call _________________?

• adjusting consistency

• degreasing

• adding flavor

• reconstituting