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Worksheets

TLE 10 - 3rd Mid Quarter

Total questions: 50

Worksheet time: 18mins

Name
Class
Date
1.

What role do soups play on the menu, according to the provided information?

a)

a) Dessert

b)

b) Main course

c)

c) Appetizer

d)

d) Side dish

2.

How is the quality of a soup determined?

a)

a) By its color

b)

b) By its thickness

c)

c) By the quality of the stock used

d)

d) By the number of ingredients

3.

What distinguishes broths from stocks?

a)

a) Broths can be served as is

b)

b) Stocks are always thicker

c)

Broths are used in production of other dishes

d)

Stocks contain more vegetables

4.

How are cream soups typically thickened?

a)

a) Roux, beurre manié, or other thickeners

b)

b) Egg, butter, and cream

c)

c) Starch

d)

d) Pureed vegetables

5.

What is the primary ingredient in bisques?

a)

a) Milk

b)

b) Shellfish

c)

c) Potatoes

d)

d) Vegetables

6.

What is the key characteristic of veloutés?

a)

a) Thickened with starch

b)

b) Thickened with egg, butter, and cream

c)

c) Hearty and made from fish

d)

d) Seasoned clear stock or broth

7.

Which is an example of a cold soup?

a)

a) Consommé

b)

b) Ginataan

c)

c) Chowder

d)

d) Fruit Soup

8.

Why is cold water used when making stock?

a)

a) Enhances flavor and nutritive content

b)

b) Speeds up the cooking process

c)

c) Prevents scum formation

d)

d) Achieves a thicker consistency

9.

What is the purpose of skimming during simmering?

a)

a) Enhance flavor

b)

b) Prevent cloudiness

c)

c) Extract more nutrients

d)

d) Speed up the cooking process

10.

  1. How should garnishes be cooked to prevent overcooking?

a)

a) Cooked in the soup

b)

b) Cooked separately and added at the last minute

c)

c) Cooked until tender and falling apart

d)

d) Cooked until mushy

11.

QUESTION 1

1. These are based on stocks added with other ingredients for variety of flavor, consistency, appearance and aroma.

a)

Soup

b)

Roux

c)

Bisque

d)

Puree

12.

2. It is clear seasoned stock or broth with the addition of one or more vegetables, meat, or poultry.

a)

Bisque

b)

Bouillon

c)

Vegetable Soup

d)

Puree

13.

3. A rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.

a)

Bouillon

b)

Consommé

c)

Puree

d)

Vegetable Soup

14.

4. This soup has a velvety smooth texture and the thickness of heavy cream.

a)

Bisques

b)

Consommé’

c)

Cream soups

d)

Thick soup

15.

5. .It is a Filipino soup made from coconut milk, milk, fruit, and tapioca pearl served hot or cold.

a)

A. Dessert

b)

Fruit soup

c)

Ginataan

d)

Togue soup

16.

6. These are simple clear soup without solid ingredients.

a)

Bisques

b)

Chowder

c)

broth and bouillon

d)

Veloutés

17.

7. A mixture of fat (specially butter) and flour used in making sauces.

a)

Soup

b)

Roux

c)

Consistency

d)

Fruit soup

18.

8. Is simply any liquid that meat has been cooked in.

a)

Soup

b)

Consistency

c)

Roux

d)

Broth

19.

9. Japanese asuki bean soup (known with red beans as ingredients)

a)

Osheriku

b)

Oshireku

c)

Osheriko

d)

Usheriku

20.

10. Chinese soup (with snow fungus, dried longan, black dates, red dates, lotus seeds,)

a)

Tonge suia

b)

Tonge sui

c)

Tange sui

d)

Tonge sue

21.

11. Vegetable soup thickened with starch

a)

Cream soup

b)

Bisque

c)

Puree

d)

Vegetable soup

22.

12. A soup thickened with egg, butter and cream.

a)

Velutés

b)

Viloutés

c)

Velotés

d)

Veloutés

23.

13. It is a milk thickened using roux.

a)

puree

b)

bisque

c)

béchamel sauce

d)

thick soup

24.

14. Hearty soups made from fish, shellfish or vegetables usually contain milk and potatoes.

a)

puree

b)

bisque

c)

Chowder

d)

cream soup

25.

15. The following are the ingredients in making soup EXCEPT_______ ?

a)

egg

b)

butter

c)

herbs

d)

vinegar

26.

16. It can be served hot or cold depending on the recipe.

a)

Ginataan

b)

Cold soup

c)

Fruit Soup

d)

Chowder

27.

17. A traditional soup wherein the temperature when served is kept at or below temperature.

a)

Hot soup

b)

chowder

c)

ginataan

d)

cold soup

28.

18. Cutting______ with appropriate

size for the type of stock.

a)

vegetables

b)

ingredients

c)

fruits

d)

recipe

29.

19. Clear soups based on a ____, unthickened broth or stock

a)

soup

b)

clear

c)

boullion

d)

sauce

30.

20. Thick soups is thickened

with ______ .

a)

bisque

b)

roux

c)

chowder

d)

veloutés

31.

A classification of soup that is a clear unthickened broth or stock

a)

clear soups

b)

thick soups

c)

gravy

d)

cream

32.

These are soups thickened wit roux, beurremanie, liaison or other thickening agents, plus milk or cream

a)

purees

b)

bisques

c)

cream soups

d)

veloutes

33.

A classification of soup that are thickened to provide a heavier consistency

a)

thick soup

b)

clear soup

c)

cream soup

d)

fruit soup

34.

Is soup healthy?

a)

Yes

b)

No

c)

I don't know

35.
What are the two categories of soup?
a)
Thick & Thin
b)
Clear & Thin
c)
Specialty & Thick
d)
Clear & Thick
36.
Liquid from which fish, meat, poultry or vegetables have been simmered in.
a)
Stock
b)
Boulion granules
c)
Bouillon cubes
37.
Equal parts of fat and flour used to create a cream soup or sauce.
a)
Roux
b)
Bisque
c)
Consomme
38.
Clear liquid produced from simmering meats, vegetables, herb in water.
a)
Bouillon granules
b)
Bouillon cubes
c)
Broth
39.
Stocks, broths, and consommes are all ________ soups.
a)
clear
b)
thick
c)
pureed
d)
bisque
40.
What liquid is usually used for making stock?
a)
water
b)
boullion
c)
beef broth
d)
chicken broth
41.
Which of the following would you use if you were making a purred soup?
a)
a whisk
b)
a knife
c)
a plunger
d)
a food processor
42.
Stock that is “clarified”, which means that the stock is returned to the stove and egg whites are whisked in.
a)
consumme
b)
ribollita
c)
bisque
43.
Two broad categories of soup include:
a)
clear and thick 
b)
clear and bisque
c)
bisque and consumme
d)
clear and cheese based
44.
To whet the appetite...
a)
excites the palate
b)
not too filling, just enough before main course
c)
both are correct
45.
Easily digestible feeding the sick, the elderly or small children
a)
light soup
b)
chili
c)
Spicy Sausage, Kale And Whole Wheat Orecchiette Soup
46.
Alton Brown added carrots and potatoes to the pot first, then lastly, corn and tomatoes.  Why?
a)
Why not
b)
tomatoes take a long time to cook
c)
add them according to how much time they need to cook
47.
A cold soup:
a)
gazpacho
b)
azzurro
c)
griglia
d)
granoturco
48.
You don't need to wash vegetables that you buy at the grocery store. 
a)
True
b)
False
49.
What equipment should you use to measure the following:
1 cup milk
a)
A
b)
B
c)
C
50.
16 tablespoons= ___________ cup
a)
1/2
b)
1/4
c)
1

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