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PREPARING SOUP

Total questions: 40

Worksheet time: 26mins

Name
Class
Date
1.
Equal parts of fat and flour used to create a cream soup or sauce.
a)
Roux
b)
Bisque
c)
Consomme
2.
Clear liquid produced from simmering meats, vegetables, herb in water.
a)
Bouillon granules
b)
Bouillon cubes
c)
Broth
3.
Stocks, broths, and consommes are all ________ soups.
a)
clear
b)
thick
c)
pureed
d)
bisque
4.
What liquid is usually used for making stock?
a)
water
b)
boullion
c)
beef broth
d)
chicken broth
5.
Two broad categories of soup include:
a)
clear and thick 
b)
clear and bisque
c)
bisque and consumme
d)
clear and cheese based
6.
You don't need to wash vegetables that you buy at the grocery store. 
a)
True
b)
False
7.
 These are based on stocks added with other ingredients for variety of flavor, consistency, appearance and aroma
a)
sauces
b)
broth
c)
roux
d)
soups
8.
These are soups that are thickened to provide a heavier consistency.
a)
Heavy soup
b)
Clear soup
c)
Thick Soup
d)
All of the above
9.
They ­are soups based on a clear, unthickened broth or stock
a)
Dessert Soup
b)
Fruit Soup
c)
Clear soup
d)
Thick Soup
10.
In cooking soup, one should add the vegetables in the soup in what final minutes?
a)
15-20 minutes
b)
10-15 minutes
c)
10 minutes
d)
5 minutes
11.
These are variations on the traditional soup wherein the temperature when served is kept at or below temperature.
a)
Dessert soup
b)
Veloutes
c)
Cold soup
d)
None of the above
12.
Which is an ingredient used in making soups?
a)
Meat
b)
Butter
c)
Cream
d)
All of the above
13.

What is a soup that has a thick texture and consistency?

a)

Clear Soup

b)

Thick Soup

c)

Raft

14.

What is FRYING?

a)

To quickly cook food directly under a heat source.

b)

Cooking food by hot air in an oven

c)

When food is cooked in fat

15.

What is BAKING?

a)

Cooking food by hot air in an oven.

b)

Food cooked quickly above a heat source in a skillet or on a metal grate.

c)

Foods cooked by vapors from boiling water.

d)

Cooking food quickly in a hot pan with little fat.

16.

What is BOILING?

a)

To quickly cook food directly under a heat source.

b)

Food cooked in fat

c)

To cook food in water that has reached its highest possible temperature of 212°F.

d)

Using radiation and waves of energy that move water and fat molecules in order to cook foods.

17.

What is BOILING?

a)

To quickly cook food directly under a heat source.

b)

Food cooked in fat

c)

To cook food in water that has reached its highest possible temperature of 212°F.

d)

Using radiation and waves of energy that move water and fat molecules in order to cook foods.

18.

What is BRAISING?

a)

Food that is cooked slowly in a closed pot with a small amount of liquid.

b)

Cooking food by hot air in an oven.

c)

Food is fried in a small amount of oil at a high temperature, then covered for the last few minutes to steam the food.

d)

Foods cooked by vapors from boiling water.

19.

What is BROILING?

a)

Using radiation and waves of energy that move water and fat molecules in order to cook foods.

b)

Food is completely covered in oil or fat to be cooked

c)

To cook food in water that has reached its highest possible temperature of 212°F.

d)

To quickly cook food directly under a heat source.

20.

What is DEEP-FAT FRYING?

a)

Food cooked in fat

b)

Food is completely covered in oil or fat to be cooked

c)

Food that cooked by hot air, similar to baking, uncovered, usually in an oven.

d)

To quickly cook food directly under a heat source.

21.

What is GRILLING?

a)

Food cooked quickly above a heat source in a skillet or on a metal grate over a fire.

b)

Cooking food by hot air in an oven.

c)

To quickly cook food directly under a heat source.

d)

Foods cooked by vapors from boiling water.

22.

What is ROASTING?

a)

Food that cooked by hot air, uncovered, usually in an oven. Similar to baking, but used to cook meats and vegetables.

b)

To cook food in water that has reached its highest possible temperature of 212°F.

c)

Food cooked quickly above a heat source in a skillet or on a metal grate.

d)

Food cooked in fat

23.

What is SAUTEING?

a)

Food cooked in an ungreased skillet

b)

Cooking food by hot air in an oven.

c)

Food is completely covered in oil or fat to be cooked

d)

Cooking food quickly in a hot pan with little fat.

24.

What is STEAMING?

a)

Foods cooked by vapors from boiling water.

b)

Food is fried in a small amount of oil at a high temperature, then covered for the last few minutes to steam the food.

c)

Food cooked in an ungreased skillet

d)

Cooking food by hot air in an oven.

25.
Overcooking food can destroy nutrients in food
a)
true
b)
false
26.
A properly poached food has enhanced taste, but it almost always loses its shape and texture in the process
a)
true
b)
false
27.
grilling is a healthy way to cook because the fat melts away as it cooks
a)
true
b)
false
28.
microwaves cook food through radiation, but NOT through heat radiation
a)
true
b)
false
29.
When vegetables are cooked to their appropriate temperature, the fibers that make up the cell structure___
a)
begin to multiply
b)
become tougher
c)
break down
d)
are unaffected
30.
cooking in liquid at its highest temperature
a)
boiling
b)
simmering
c)
frying
d)
sauteing 
31.
What is the cooking method shown?
a)
Stir-frying
b)
Deep-frying
c)
Shallow frying
32.
Which of these are healthy methods of cooking?
a)
Steaming and grilling
b)
Boiling and shallow-frying
c)
Deep-frying and boiling
33.

Should we eat the skin of potatoes, carrots, cucumbers and apples?

a)

Yes

b)

No

34.

The advantages of cooking food are...

a)

It improves the appearance and texture of food.

b)

It burns food.

c)

It makes food easy to digest.

d)

It helps to keep food for a longer time .

e)

It always makes the food very soft.

35.

Food gets burnt while boiling.

a)

True

b)

False

36.

When you cook food on the barbecue

a)

solder

b)

roast

c)

bake

d)

grill

37.

To cook with hot water

a)

chargrill

b)

grill

c)

melt

d)

boil

38.

You (a)   a cake

39.

What do you prefer? Food cooked at home or fast-food? Why?

4 lines
40.

What do you call food that is uncooked?

a)

rare

b)

raw

c)

rancid

d)

rotten

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