WorksheetsSoups
Total questions: 25
Worksheet time: 13mins
What are soups considered to be?
Time-savers and appetite satisfiers
Only appetizers
Only main dishes
Desserts
What are the two categories of soup?
Spicy and Sweet
Clear and Thick
Hot and Cold
Creamy and Brothy
Fill in the blank: ______ stock forms the best soup.
Cheap
Quality
Instant
Powdered
What are clear soups made from?
Vegetables
Stock
Dairy
Fruits
Clear soups are often served at the beginning of a meal to ______ the appetite.
Diminish
Stimulate
Suppress
Ignore
What is a consommé?
A) A type of dessert
B) A rich, flavorful broth or stock that has been clarified
C) A kind of bread
D) A type of cheese.
What does the term 'Clarify' mean when making Consume?
To make it absolutely clear
To add flavor
To thicken a sauce
To cool down a dish
In the process of clarifying stock to make Consume, which of the following ingredients is used?
Egg white
Sugar
Flour
Butter
What is the function of a raft in making Consume?
To add flavor
To trap impurities
To thicken the mixture
To cool the mixture.
What are the characteristics of a good consommé?
Cloudy, Aromatic, Emphasize the major ingredients
Clear, Aromatic, Emphasize the major ingredients
Clear, Bland, Emphasize the major ingredients
Clear, Aromatic, Ignore the major ingredients.
What is the base for cream soups?
Tomato sauce
White sauce
Broth
Soy sauce
What is a roux made of?
Sugar and water
Fat and flour
Salt and pepper
Milk and eggs
In a mushroom cream soup, the dominant flavor should be ______.
Cream
Mushrooms
Garlic
Onions
Pureed soups are thickened by ______.
fat
starch found in pureed main ingredient
cream
water
What is the main ingredient used in making pureed soups?
Pureed fruits
Pureed vegetables
Pureed grains
Pureed meats
Bisque is made from pureed shellfish shells such as ______.
Chicken
Beef
Lobster, shrimp, or crab
Pork
What is a key characteristic of chowders?
They are pureed before cream is added
They include large pieces of main ingredients
They never include milk or cream
They are not thickened with a roux.
Which country is Minestrone soup originally from?
France
Italy
Louisiana
Spain
Gumbo is a thick Creole soup from Louisiana made with okra and ______.
filè powder
potatoes
tomatoes
leeks
Vichyssoise is a cold potato and leek soup from which country?
Italy
Spain
France
Germany
What is Gazpacho?
A hot tomato soup from Italy
A cold tomato-based soup made with cucumbers, onions, green peppers, and garlic from Spain
A spicy chicken soup from Mexico
A creamy mushroom soup from France.
Borscht is a ______ cold beet soup.
Spanish
Russian
French
Italian
What is the proper way to cook soups?
At a rapid boil, stirred constantly
At a gentle boil, stirred occasionally
Without stirring
At a high temperature without boiling.
Cream soups should never be ______ because it causes milk fat to break down, making the soup too watery.
stirred
boiled
simmered
cooled
To finish preparing soup, place it in the desired serving bowl and ______ just before serving.
refrigerate
garnish
boil
freeze
