WorksheetsSoups
Total questions: 8
Worksheet time: 6mins
Name
Class
Date
1.
Cream of Tomato soup is an example of a:
a)
Consomme
b)
Broth
c)
Cream Soup
d)
Chowder
2.
Soups should generally be cooked at a:
(a)
3.
All of the following can be used to brighten up a soup EXCEPT which?
a)
Fresh herbs
b)
Acid, like lemon juice
c)
Hot sauce
d)
Additional fat
4.
Which of these can be served cold? Select all that apply.
a)
Vichysoisse
b)
New England Clam Chowder
c)
Gumbo
d)
Borscht
5.
True or False: Puree soups are usually thickened by the starch present in the main ingredient.
a)
True
b)
False
6.
Bisques are a cream soup traditionally made from what?
a)
chicken
b)
beef
c)
lamb
d)
shellfish
7.
Chowders are typically thickened with what?
a)
Slurry
b)
Roux
c)
Liaison
8.
How do you clarify a stock or consomme?
4 lines
100 %
