Free Printable Q3cookery10- Week 2

1.

1. What type of soup are produced without solid ingredients?

a)

A. bouillon

b)

B. consomme

c)

C. puree

d)

D. soup

2.

2. What type of Filipino food is made from coconut milk, fruit and pearl and maybe served hot or cold?

a)

A. chowder

b)

B. ginataan

c)

C. tongue sue

d)

D. oregisu

3.

3. It is a rich flavored stock that has been clarified to make it clear and transparent.

a)

A. bouillon

b)

B. chowder

c)

C. consomme

d)

D. veloutes

4.

4. What type of soup is thickened with egg butter and cream?

a)

A. bouillon

b)

B. chowder

c)

C. consomme

d)

D. veloutes

5.

5. What type of stock are added with other ingredients for flavour, consistency and aroma?

a)

A. chowder

b)

B. consomme

c)

C. puree

d)

D. soup

6.

6. What soup is made from fish, shellfish and usually contains milk and potatoes?

a)

A. chowder

b)

B. consomme

c)

C. puree

d)

D. soup

7.

7. A type of soup that are based on unthickened broth or stock is called ______?

a)

A. chowder

b)

B. clear soup

c)

C. consomme

d)

D. puree

8.

8. Vegetable soup that are thickened with starch is called _____?

a)

A. bisque

b)

B. fruit soup

c)

C. oresigu

d)

D. purees

9.

9. These are thickened soup made from shellfish.

a)

A. bisque

b)

B. fruit soup

c)

C. oresigu

d)

D. purees

10.

10. What type of soup uses dried fruits and prunes as main ingredients?

a)

A. bisque

b)

B. fruit soup

c)

C. oresigu

d)

D. purees

Q3cookery10- Week 2

Total questions: 10

Worksheet time: 2mins

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