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WorksheetsTOPIC: SOUP
Total questions: 10
Worksheet time: 3hrs 30mins
Give example of clear soup
Consomme
Puree
Chowders
Bisques
What the basic ingredients of Consomme?
Lean ground meat
Egg yolk
Mirepoix
Tomato puree
What the standard portion size of soup for appetizer
100 to 150 ml
300 to 350 ml
200 to 250 ml
400 to 450 ml
What the difference between broth and stock?
Define the word Consomme
Select the guidelines to prevent curdling in Cream Soups
Do not combine milk and simmering soup stock without the presence of roux.
Do not heat the milk in separate pan
Do not add cold milk or cream to simmering soup.
Do not boil soups after milk or cream added.
Select the standards of quality for Cream Soups
Taste
Texture
Consistency
Thickness
What is a Puree Soups?
What is a Chowders?
Made by simmering dried or fresh vegetables, especially high starch vegetables,in stock or water,then puréeing the soup.
Chunky, hearty soups so full of good things they sometimes are more like stews than soups.
Cream soup made with shellfish
Soups are made from a clear stock or broth, not necessarily clarified.
Select the example of Specialty and Nationality Soups?
French Onion Soup Gratinee
Gulyas
Navy Bean Soup
Mulligatawny Soup
