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SOUP SUMMATIVE TEST 3.1

Total questions: 62

Worksheet time: 33mins

Name
Class
Date
1.
It is a clear seasoned stock or broth with the addition of one or more vegetable, meat, or poultry.
a)
Consommé’
b)
Vegetable Soup
c)
Broth and bouillon soup 
d)
None of the above
2.
 These are based on stocks added with other ingredients for variety of flavor, consistency, appearance and aroma
a)
sauces
b)
broth
c)
roux
d)
soups
3.
These are soups that are thickened to provide a heavier consistency.
a)
Heavy soup
b)
Clear soup
c)
Thick Soup
d)
All of the above
4.
It is a kind of cream soup based on crustaceans like shrimps and lobsters.
a)
Bisque
b)
Chowder
c)
Vichyssoise
d)
Gazpacho
5.
Which of the following refers to a vegetable soup thickened with starch?
a)
Cream Soups
b)
Bisques
c)
Purees
d)
Veloutes
6.
It is a Filipino soup made from coconut milk, milk, fruit, and tapioca pearl served hot or cold.
a)
Ginataan
b)
Lomi
c)
Wanton Soup
d)
None of the above
7.
Which soup can be served hot or cold depending on the recipe where dried fruits are used like raisins and prunes?
a)
Asian Soup
b)
Cold Soup
c)
Dessert soup
d)
Fruit Soup
8.
Which is NOT a thickening agent for soup?
a)
Grain
b)
Apricot Gel
c)
Cornstarch
d)
Rice
9.
How many basic principles do we have in making and preparing soup?
a)
8
b)
6
c)
4
d)
None of the above
10.
Which refers to a traditional soup which is typical broth, clear soup, or starch thickened soup?
a)
Asian Soup
b)
Oshireku
c)
Tonge Sui
d)
Fruit Soup
11.
Are  hearty soups made from fish, shellfish or vegetables usually contain milk and potatoes.
a)
Veloutes
b)
Bisques
c)
Purees
d)
Chowders
12.
They ­are soups based on a clear, unthickened broth or stock
a)
Dessert Soup
b)
Fruit Soup
c)
Clear soup
d)
Thick Soup
13.
What is the first principle of making and preparing soups?
a)
Simmering
b)
Starting with Cold Water
c)
Skimming
d)
Selecting of Protein
14.
In cooking soup, one should add the vegetables in the soup in what final minutes?
a)
15-20 minutes
b)
10-15 minutes
c)
10 minutes
d)
5 minutes
15.
These are variations on the traditional soup wherein the temperature when served is kept at or below temperature.
a)
Dessert soup
b)
Veloutes
c)
Cold soup
d)
None of the above
16.
Which is an ingredient used in making soups?
a)
Meat
b)
Butter
c)
Cream
d)
All of the above
17.
Are soups thickened with egg, butter and cream.
a)
Veloutes
b)
Purees
c)
Chowder
d)
Bisques
18.
It refers to a Japanese asuki bean soup.
a)
VongTualia
b)
Osheriku
c)
Tonge sui
d)
Chididkong
19.
It refers to a chinese soup.
a)
Osheriku
b)
VongTualia
c)
Chididkong
d)
Tonge sui
20.
What is the last principle to follow in preparing soups?
a)
Skimming
b)
Select your protein
c)
Start with Cold Water
d)
Simmering
21.
Are based on a puree of cooked or raw ingredients brought to the correct consistency by adding fruits or vegetable juice as a liquid.
a)
Chowder
b)
Purees
c)
Gazpacho
d)
None of the above
22.
It is a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.
a)
Broth
b)
Consommé
c)
roux
d)
Bouillon
23.
How many are listed as major classifications of soups?
a)
3
b)
4
c)
5
d)
2
24.

What is a highly flavored liquid made with bones, vegetables, herbs and spices?

a)

Stock

b)

Sauce

c)

Soup

d)

Roux

25.

What is a small cheesecloth bag containing herbs and spices?

a)

mire poix

b)

bouquet garni

c)

roux

d)

strainer

26.

What is a combination of two parts onion, one part carrot and one part celery?

a)

roux

b)

stock

c)

mire poix

d)

mise en place

27.

What is a mixture of flour and fat used to thicken liquids?

a)

Sauce

b)

Stock

c)

Roux

d)

Soup

28.

What are the five sauces that are used to produce other sauces

a)

Father Sauce

b)

Mother Sauce

c)

Sister Sauce

d)

Brother Sauce

29.

What is the classic name for white sauce?

a)

Mother Sauce

b)

Tomato Sauce

c)

Veloute Sauce

d)

Bechamel Sauce

30.

What is the mother sauce made from tomatoes?

a)

Bechamel Sauce

b)

Tomato Sauce

c)

Veloute Sauce

d)

Derivative Sauce

31.

What is a sauce made from a mother sauce called?

a)

Derivative Sauce

b)

Veloute Sauce

c)

Bechamel Sauce

d)

Tomato Sauce

32.

What is it called when you concentrate the liquid and intensify the flavor by cooking?

a)

Roux

b)

Glaze

c)

Incorporation

d)

Reduction

33.

What is a stock made from roasted bones, meat and vegetables?

a)

White Stock

b)

Broth

c)

Brown Stock

d)

Soup

34.

What makes a sauce thick?

a)

The liquid when cool

b)

The roux

c)

The vegetables

d)

The meat and it's juices

35.

What ingredients are in a Hollandaise Sauce?

a)

Eggs, Butter, Lemon

b)

Eggs, Lemon, Spinach

c)

Butter, Eggs, Lime

d)

Butter, Eggs, Cream

36.

Where does the major flavor come from in a broth or stock? Select all that apply.

a)

The Bones

b)

The Vegetables

c)

The Aromatics

d)

The Liquid

37.

What is a Mirepoix?

a)

A flavor base made up of sauted onions and garlic.

b)

A flavor base made up of a mixture of celery, carrots and onion.

c)

A mixture of celery, onion, tomato, and garlic.

d)

A combination of different vegetables.

38.

What is a Béchamel Sauce made up of?

a)

A roux and a vegetable stock

b)

White Roux & Vegetables

c)

White Roux & Milk

d)

vegetables and meat mixed together.

39.

Chicken Noodle Soup is a Thick Soup. True or False?

a)

True

b)

False

40.

Mirepoix is a mixture of equal parts fat and flour. True or False?

a)

True

b)

False

41.

What ingredients do you need to make a basic cheese sauce? Select all that apply.

a)

Tomatoes (canned or fresh)

b)

Flour & Fat (Roux

c)

Liquid (cream or milk)

d)

cheese (any kind that melts easily)

42.

3. Which of the following is made up of coarsely chopped vegetables and is considered asthe secondary main ingredients of stocks?

a)

A. Bones

b)

B. Bouquet Garni

c)

C. Mirepoix

d)

D. Scraps

43.

8. What should you do if scum rises on the surface of the stock?

a)

A. Remove it from heat

b)

B. Skim-off the scum

c)

C. Strain with a cheesecloth

d)

D. Throw away the stock

44.

9. What type of stock is made from bones that have already been used?

a)

A. Fond Blanc

b)

B. Fond Brun

c)

C. Fond de Legume

d)

D. Remoullage

45.

12. What ingredient will you puree if you will cook mushroom soup?

a)

A. Eggs

b)

B. Milk

c)

C. Mushroom

d)

D. Potatoes

46.

What do you call the soups that are based on a clear, unthickened broth or stock?

a)

A. Clear soups

b)

B. Cream soups

c)

C. Savory soups

d)

D. Thick soups

47.

15. Which of the soups mentioned below is a dessert soup?

a)

A. Bisques

b)

B.Macaroni soup

c)

C. Ginataan

d)

D. Sinigang

48.

16. Which of the following is a kind of soup thickened to provide a heavier consistency?

a)

A. Bouillon

b)

B. Consommé

c)

C. Purees

d)

D. Vegetable soup

49.

17. What characterizes the popular Filipino soup or stew known as sinigang?

a)

A. Bitter sweet taste

b)

B. Sour and savory taste

c)

C. Sweet flavor

d)

D. Tangy taste

50.

19. What ingredient is best added to adjust the consistency of soup like thick or creamsoup?

a)

A. Garnish

b)

B. Juice

c)

C. Stock

51.

Supreme Sauce is an example of a?

a)

Bechamel

b)

Espagnole

c)

Veloute

d)

Vinagrette

52.

Also known as the foundation of cooking

a)

soup

b)

stock

c)

sauces

53.

Type of stock made from the chicken bones

a)

white stock

b)

chicken stock

c)

vegetbale stock

54.

Assortment of fresh herbs and aromatic ingredients tied in a bundle with string.

a)

sachet

b)

Bouquet garni

c)

spices

55.

It is used to separate liquid from other ingredients.

a)
b)
c)
d)
56.

Mirepoix is composed of...

a)

Garlic, Scallions, and Ginger

b)

Ginger, Turmeric, and Cinnamon

c)

Garlic, Onion, and Bell Pepper

d)

Carrot, Onion, and Celery

57.

Roux is composed of...

a)

Cream & Stock

b)

Flour & Stock

c)

Fat & Flour

d)

Cornstarch & Water

58.

Brown sauce made with brown stock and brown roux

a)

Béchamel Sauce

b)

Espagnole Sauce

c)

Veloute Sauce

d)

Tomato Sauce

59.

Tangy sauce made with egg yolk, clarified butter, and an acid ingredient

a)

Béchamel Sauce

b)

Hollandaise Sauce

c)

Tomato Sauce

d)

Velouté Sauce

60.

What is the primary ingredient in a traditional French onion soup?

a)

Carrots

b)

Celery

c)

Potatoes

d)

Onions

61.

Which of the following is a cold soup made from tomatoes and vegetables?

a)

Consommé

b)

Bisque

c)

Gazpacho

d)

Chowder

62.

What is the purpose of adding acid, such as vinegar or lemon juice, to a soup?

a)

To preserve the soup

b)

To enhance flavor

c)

To change the color

d)

To thicken the soup

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