Soups

Soups

12th Grade

10 Qs

quiz-placeholder

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 Soups

Soups

Assessment

Quiz

Specialty

12th Grade

Practice Problem

Easy

Created by

Ray Cartwright

Used 1+ times

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10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are the three reasons soups are included in meals?

1. Provide hydration 2. Nutritional value 3. Comforting starter

Enhance flavor of desserts

Act as a main course

Serve as a dessert

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Name one main ingredient that soups are typically based on.

vegetables

pasta

broth

cream

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are the two types of thick soups mentioned?

Miso soups and consomme

Chowder soups and gazpacho

Pureed soups and cream soups

Vegetable soups and broth soups

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How are pureed soups typically prepared?

Pureed soups are made by frying ingredients until crispy.

Pureed soups are created by boiling ingredients without blending.

Pureed soups are prepared by mixing raw ingredients in a blender.

Pureed soups are prepared by cooking ingredients until tender, then blending them until smooth.

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is a common characteristic of clear soups?

They are transparent and free of solid particles.

They are typically served cold.

They are thick and creamy in texture.

They contain large chunks of vegetables.

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What distinguishes broths from other clear soups?

Broths are made by simmering meat or bones for a long time, extracting rich flavors, unlike other clear soups.

Broths are always served cold unlike other clear soups.

Broths are made with only vegetables and no meat.

Broths are thickened with flour or starch unlike other clear soups.

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What can be added to thick soups to enhance their flavor?

Herbs, spices, garlic, onions, vinegar, or lemon juice.

Butter

Sugar

Cream

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