SOUP PRESENTATION

What should be done to prevent starchy ingredients from sticking to the bottom of the pot while cooking soup?

• Stir the soup occasionally

• Increase the cooking temperature

• Cover the pot with a lid

• Add more water to the soup

How should thick soups be in terms of consistency?

• As thick as cold heavy cream

• As thick as mashed potatoes

• As thick as yogurt

• As thin as water

What should be done to clear soups to remove any traces of fats before serving?

• Stir vigorously

• Add more salt

• Boil for longer

• Blot with strips of paper

When should clear soups be garnished?

• Just before service

• During cooking

• At the beginning of cooking

• After refrigeration

How should large garnishes be shaped to avoid overwhelming the soup cup or plate?

• As small as possible

• To a size that does not allow them to overwhelm

• Irregular shapes

• As large as possible

In what type of bowls should hot soups be served?

• Hot cups or bowls

• Cold cups or bowls

• Plastic cups or bowls

• Metal cups or bowls

How are vegetable cream soups usually garnished?

• With carefully cut pieces of the vegetable

• With meat pieces

• With seafood

• With bread crumbs

Where should the solid garnish be arranged in a heated soup plate?

• In the bottom

• On the top

• On the sides

• In the center

How are clear soups usually served in terms of toppings?

• With meat toppings

• With a lot of toppings

• Without toppings

• With only vegetables

When should toppings be placed on thick soups?

• At the beginning of cooking

• Just before serving

• During cooking

• After refrigeration