Free Printable soups

Worksheets

soups

Total questions: 15

Worksheet time: 8mins

Name

Class

Date

Liquid from which fish, meat, poultry or vegetables have been simmered in.

Stock

Boulion granules

Bouillon cubes

Stocks, broths, and consommes are all ________ soups.

clear

thick

pureed

bisque

What liquid is usually used for making stock?

water

boullion

beef broth

chicken broth

Two broad categories of soup include:

clear and thick

clear and bisque

bisque and consumme

clear and cheese based

Easily digestible feeding the sick, the elderly or small children

light soup

chili

Spicy Sausage, Kale And Whole Wheat Orecchiette Soup

You don't need to wash vegetables that you buy at the grocery store.

True

False

What is a stock-based soup with a thin, watery consistency?

Thick Soup

Chowder

Clear Soup

Pureed soups tend to thicken if they are made in advance and stored?

True

False

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.

10.

True or False: Soups can ONLY be served hot.

True

False

11.

The quality of soup is determined by:

ingredients

appearance

texture

all of these

12.

borsch

goulash

vegetable soup

tomato soup

13.

orange soup

seed soup

pumpkin soup

parsley soup

14.

vegetable soup

vegetables soup

borsch

carrot soup

15.

It enhances the taste of the food to be served as well as add moisture or succulence to food that are cooked dry.

Stock

Soups

Sauces

None of the above

Reset

soups

Total questions: 15

Worksheet time: 8mins

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