WorksheetsSOUPS AND APPETIZERS
Total questions: 23
Worksheet time: 12mins
THE DEFINITION OF SOUP IS:
Provide both flavor and nutrition
A concentrated, clear soup made from a rich broth.
A liquid made from simmered meat and vegetables.
Made from clear stock or broth.
CLEAR SOUP IS:
Provide both flavor and nutrition
A concentrated, clear soup made from a rich broth.
A liquid made from simmered meat and vegetables.
Made from clear stock or broth.
BROTH IS:
Provide both flavor and nutrition
A liquid made from simmered meat and vegetables.
Made from clear stock or broth.
A concentrated, clear soup made from a rich broth.
CONSOMME IS:
Provide both flavor and nutrition
A concentrated, clear soup made from a rich broth.
A liquid made from simmered meat and vegetables.
These soups are not thickened.
SPECIALTY SOUP:
A specialty soup that may be cooked or uncooked and then chilled.
soups include a thickening agent, such as roux; cream; or a vegetable purée.
made with cooked vegetables that are sometimes puréed.
soup that highlights a specific region, or reflects the use of special ingredients or techniques.
CREAM SOUPS:
A specialty soup that may be cooked or uncooked and then chilled.
A specialty soup made from fish, seafood, or vegetables.
A soup that highlights a specific region, or reflects the use of special ingredients or techniques.
Thick soups include a thickening agent, such as roux; cream; or a vegetable purée.
BISQUE:
A velvety-smooth thick soup.
A specialty soup that may be cooked or uncooked and then chilled.
A specialty soup made from fish, seafood, or vegetables.
A soup that highlights a specific region, or reflects the use of special ingredients or techniques.
COLD SOUP
A specialty soup that may be cooked or uncooked and then chilled.
A specialty soup made from fish, seafood, or vegetables.
A soup that highlights a specific region, or reflects the use of special ingredients or techniques.
A velvety-smooth thick soup.
Soups provide flavor but not nutrition to a meal.
TRUE
FALSE
Types of soups include clear, thick, specialty, and international.
TRUE
FALSE
A strong flavor is the most important characteristic of a consommé.
TRUE
FALSE
Specialty soups include bisque's, chowders, and cold soups
TRUE
FALSE
One of the most popular cold soups is vichyssoise.
TRUE
FALSE
International soups include borscht, French onion, and gazpacho
TRUE
FALSE
Presentation of soup is important only as a meal.
TRUE
FALSE
The flavor and texture of the garnish doesn’t always need to complement the soup.
TRUE
FALSE
When cooking large batches of thick soup, cool and refrigerate the soup before you add milk or cream.
TRUE
FALSE
Appetizers are designed to stimulate the appetite and make you feel full.
TRUE
FALSE
Appetizers can be passed, plated, or part of a buffet line.
TRUE
FALSE
Types of hot appetizers include filled pastry shells, meatballs, stuffed potato skins, and chicken wings
TRUE
FALSE
Hot appetizers taste their best when cooked and assembled just prior to serving.
TRUE
FALSE
Appetizers are served as the second course of a meal.
TRUE
FALSE
Appetizers should not be prepared ahead of time and assembled just before serving.
TRUE
FALSE
