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Let's Talk Soups Summative Part 1

Authored by Cariah Daniel

Other

9th - 12th Grade

Used 2+ times

Let's Talk Soups Summative Part 1
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10 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is a roux used for in soups?

To thicken soups and add flavor.
To make soups more watery.

To clarify the broth

To add color to soups.

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the term for a soup that is blended to a smooth texture?

Consommé

Puree

Stew

Broth

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which type of soup is typically made with a clear broth and garnished with herbs?

Chowder

Bisque

Consommé

Gumbo

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is made from a combination of bones, vegetables, and water?

Broth

Stock

Gravy

Bisque

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the main difference between broth and stock?

Stock is typically seasoned, whereas broth is not.
Broth is made from bones, while stock is made from meat.
Broth is thicker than stock due to added starches.

Broth is made from meat and vegetables, while stock is made from bones.

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the purpose of a "bouquet garni" in soup preparation?

To infuse flavor into soups and stocks.
To add color to the soup.
To serve as a garnish for presentation.
To thicken the soup's consistency.

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the French term for a mixture of onions, carrots, and celery used as a flavor base in soups?

Consomme

Bouillon

Veloute

Mirepoix

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