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WorksheetsSoups
Total questions: 15
Worksheet time: 8mins
Name
Class
Date
1.
Liquid from which fish, meat, poultry or vegetables have been simmered in.
a)
Stock
b)
Boulion granules
c)
Bouillon cubes
2.
Equal parts of fat and flour used to create a cream soup or sauce.
a)
Roux
b)
Bisque
c)
Consomme
3.
Clear liquid produced from simmering meats, vegetables, herb in water.
a)
Bouillon granules
b)
Bouillon cubes
c)
Broth
4.
Stocks, broths, and consommes are all ________ soups.
a)
clear
b)
thick
c)
pureed
d)
bisque
5.
What liquid is usually used for making stock?
a)
water
b)
boullion
c)
beef broth
d)
chicken broth
6.
Which of the following would you use if you were making a purred soup?
a)
a whisk
b)
a knife
c)
a plunger
d)
a food processor
7.
Stock that is “clarified”, which means that the stock is returned to the stove and egg whites are whisked in.
a)
consumme
b)
ribollita
c)
bisque
8.
Two broad categories of soup include:
a)
clear and thick
b)
clear and bisque
c)
bisque and consumme
d)
clear and cheese based
9.
To whet the appetite...
a)
excites the palate
b)
not too filling, just enough before main course
c)
both are correct
10.
Easily digestible feeding the sick, the elderly or small children
a)
light soup
b)
chili
c)
Spicy Sausage, Kale And Whole Wheat Orecchiette Soup
11.
Alton Brown added carrots and potatoes to the pot first, then lastly, corn and tomatoes. Why?
a)
Why not
b)
tomatoes take a long time to cook
c)
add them according to how much time they need to cook
12.
A cold soup:
a)
gazpacho
b)
azzurro
c)
griglia
d)
granoturco
13.
You don't need to wash vegetables that you buy at the grocery store.
a)
True
b)
False
14.
What equipment should you use to measure the following:
1 cup milk
1 cup milk
a)
A
b)
B
c)
C
15.
16 tablespoons= ___________ cup
a)
1/2
b)
1/4
c)
1
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