What are the two main classifications of soups based on their texture?

• Clear and Thick

• Vegetable and Meat

• Creamy and Chunky

• Hot and Cold

Which type of soup is made from a clarified broth?

• Chowder

• Consommé

• Bisque

• Purée

What is the primary ingredient used to make a broth?

• Meat

• Vegetables

• Starch

• Fish

What is the purpose of garnishing soups?

• To cool the soup down

• To thicken the soup

• To make the soup clearer

• To add flavor and visual appeal

Which ingredient is typically used to thicken cream soups?

• Eggs

• Cream

• Stock

• Roux

What is a common characteristic of purée soups?

• They are always served hot

• They are thickened by puréeing the main ingredient

• They contain cream

• They are always clear

What type of soup is traditionally made with shellfish?

• Chowder

• Consommé

• Bisque

• Broth

What is the main difference between broths and stocks?

• Stocks are thicker than broths

• Stocks are used for garnishing

• Broths are always served hot

• Broths are made with meat, stocks are made with bones

Which of the following is NOT a type of thick soup?

• Cream Soup

• Chowder

• Gazpacho

• Purée Soup

What should be done to prevent cream from curdling when added to hot soup?

• Use cold cream

• Add it at the beginning of cooking

• Bring it to a simmer before adding

• Add it directly to the soup