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WorksheetsUnderstanding of Soups
Total questions: 12
Worksheet time: 6mins
These are based on stocks added with other ingredients for variety of flavor, consistency, appearance and aroma.
Stocks
Soups
Sauces
Poultry and Game Dishes
What type of specialty soup is generally made from shellfish?
Bisque
Chowder
Cream
What type of soup is made from cooking vegetables or dried legumes in a broth until tender then put in a blender?
Cream Soup
Specialty Soup
Puree Soup
What is a hearty soup that contains visibly large chunks of the main ingredients.
Puree Soup
Cold Soup
Chowder
Which of the following isn't true about soup?
A liquid, savory food commonly made with meat, poultry, fish, or vegetable stock as its base.
Soups can be served either hot or cold
Specialty soups have their own set of principles.
Soups must contain meat.
The quality of soup is determined by:
ingredients
appearance
texture
all of these
What texture does a pureed soup have?
Chunky
Smooth
Clear
Icey
What is a cooked mixture of equal parts flour and butter?
Puree
Roux
Heavy Cream
Dough
These are soups thickened wit roux, beurremanie, liaison or other thickening agents, plus milk or cream
purees
bisques
cream soups
veloutes
A classification of soup that is a clear unthickened broth or stock
clear soups
thick soups
gravy
cream
A hearty soup made from fish, shellfish or vegetables usually contain milks and proteins.
cream of mushroom soup
sauce
gravy
chowder
A classification of soup that are thickened to provide a heavier consistency
thick soup
clear soup
cream soup
fruit soup
