Stocks Sauces and Soups

When making a quick stock, what is the approximate cooking time?

• 15-30 minutes

• 1-2 hours

• 3-4 hours

• 6-8 hours

To compliment and highlight the soup that givs texture or crunch to soup

• croutons

• sour cream

• black pepper

• herbs

Filipinosoup made from coconut milk, fruit, milk, and tapioca pearl served hot and cold.

• Cold soup

• Asian Soup

• Fruit soup

• Vegetable soup

These are added to soup as base liquid such as flour, fat, eggs, cream, arrowroot or corn flour.

• Binder

• Thickener

• Emulsifier

• Garnish

Are thickened soups made from shellfish.

• Veloutes

• Bisque

• Bouillon

• Consomme

Is variations on the traditional soup wherein the temperature when served is kept at or below temperature.

• Asian Soup

• Vegetable soup

• Cold soup

• Fruit soup

For economic soup production it refer to the parts of vegetables that are often removed before cooking or serving the main part of the vegetable

• Trimmings

• residues

• scum

• extras

Soup thickened with egg, butter and cream.

• Veloutes

• Bisque

• Bouillon

• Consomme

To helps to soften their texture and blend their flavours. Before adding in liquid in a pan must be cooked in

• high heat

• over low-to-medium heat

• very low heat

• over high to to very high heat

Why Peel and chop onions uniformly

• to avoid moisture loss

• to cook evenly

• to retain freshness

• to develop strong aroma