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WorksheetsSoups Wk1 - Fast and Curious
Total questions: 10
Worksheet time: 5mins
A specialty soup made from fish, seafood or vegetables. Compared to stews because its chunky.
Consomme
Bisque
Chowder
Broth Based
A refined Broth, extremely clear. Created with an egg white.
Broth based
Consomme
Bisque
Chowder
Thick, rich pureed soup made from a single ingredient sometimes thickened with cream.
Bisque
Broth based
Chowder
Consomme
Based on the French Sauce Bechamel, it uses cream to thicken and focuses on a main ingredient or vegetable
Bisque
Cream based
Broth based
Chowder
A common soup in many countries, different additions including meats, pastas, and vegetables can be added.
Bisque
Chowder
Consomme
Broth based
What is a raft in the Culinary world?
When egg white is used to bring impurities up to the top of a soup to be skimmed off.
When you submerge a stock pot into ice for cooling
The name of the pouch that the aromatics of a stock are placed in.
The grease that solidifies on top of a soup after it is cooled.
What is a mirepoux?
The French sauce that can be considered the base of most cream based soups
The liquid that is added when you create a stock.
The pouch of aromatics and seasonings that are added to a soup.
Rough cut celery, onion, and carrots that are simmered to create stock.
What is a bouquet Garni?
The French sauce that can be considered the base of most cream based soups
The liquid that is added when you create a stock.
The pouch of aromatics and seasonings that are added to a soup.
Rough cut celery, onion, and carrots that are simmered to create stock.
What is one way you should NEVER cool your soup or stock?
Put it in an ice bath
Leave it out on the counter for 2 hours, then refrigerate.
Use a cooling paddle
Break it down into smaller bowls.
Chili is considered a type of soup.
True
False
