LO1_Lesson 2: Prepare Soups Required for Menu Item

Which of the following examples is a thick soup?

• Bisques

• Bouillon

• Consommé

• Fruit

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

• Soup

• Stock

• Broth

• Consommé

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 flavour

• 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 flavour

• Reconstituting

Which of the following is a clear soup?

• Bisque

• Bouillon

• Cream

• Puree

What substance is added that gives taste to the food?

• Decoration

• Flavoring

• Seasoning

• Thickening

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

• Ancient soup

• Cold soup

• Dessert soup

• Fruit soup

What utensil is appropriate in serving hot soup?

• Bowl

• Basin

• Soup bowl

• Tray

What makes a soup appetizing?

• Garnish

• Ingredients

• Taste

• All the above

Which of the following is not a thickening agent?

• Flour

• Grain

• Rice

• Salt