LO1_Lesson 2: Prepare Soups Required for Menu Item

LO1_Lesson 2: Prepare Soups Required for Menu Item

10th Grade

22 Qs

quiz-placeholder

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LO1_Lesson 2: Prepare Soups Required for Menu Item

LO1_Lesson 2: Prepare Soups Required for Menu Item

Assessment

Quiz

Other

10th Grade

Easy

Created by

Cherry Acohon

Used 1+ times

FREE Resource

22 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following examples is a thick soup?

Bisques

Bouillon

Consommé

Fruit

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Soup

Stock

Broth

Consommé

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is a clear soup?

Bisque

Bouillon

Cream

Puree

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What substance is added that gives taste to the food?

Decoration

Flavoring

Seasoning

Thickening

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Ancient soup

Cold soup

Dessert soup

Fruit soup

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