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WorksheetsSoup Review
Total questions: 21
Worksheet time: 11mins
Which is NOT a subcategory of soup?
Thin
thick
Clear
International
Which is an example of a clear soup?
Bisque
Chowder
Borscht
Broth
Consumme is a soup that has been...
pureed
clarified
scorched
reduced
Why is it important to cut vegetables so they are relatively the same size?
to promote clarification
cook faster
cook slower
even cook time
Mushy textures and diminished flavors happen because...
overcooking
pureeing
undercooking
low cooking temperatures
What is a raft made of
egg whites
ground meats
mirepoix
an acid
all of the above
How do you clarify a consumme?
with an immersion blender- blending them back into the broth
using a dairy product to draw impurities out of the broth/stock
using a raft to draw impurities out of the broth/stock
pulling loose particles out with a fine mesh strainer
Which is an example of a thick soup
chowder
bisque
cream soups
purees
all of the above
Which type of ingredients are typically blended to make a puree?
vegetables (more commonly, starchy vegetables)
dairy products
protein
carbohydrates
Adding acidic foods too early in the cooking process can cause cream soups to...
burn
evaporate
scorch
curdle
Which is better for preventing lumps in cream soup?
warm milk prior to adding it into your mixture
use cold milk
Use high heat
stir infrequently
Which IS a quality standard for cream soups?
lumpy texture
Starchy taste
Shiny surface
grainy consistency
Soups linked to a specific culture are known as...
international soups
soup de unique
specialty soups
Soups using unusual ingredients and/or methods are known as...
international soups
cream soups
consumme
specialty soups
Borscht is characterized by its deep red color which comes from...
tomatoes
turnips
beets
red onion
Which is a traditional Chinese soup?
Avgolemono
Tom Yum
Pho
egg drop soup
Zuppa Toscana is known for containing these key ingredients:
red onion, purple potato, and spinach
kale, sausage, and potatoes
spinach, artichokes, and sausage
sausage, corn, and a creamy broth
Sancocho is characterized by containing which of the following ingredients:
garlic, carrots, and green beans
zucchini, onions, and garlic
potatoes, yucca, and plantains
potatoes, carrots, and zucchini
Gazpacho is unique because it is...
served cold
served lukewarm
served with crustaceans
commonly served as a dessert in Tennessee
What are the three steps for making a puree?
blend the ingredients, cook vegetables, adjust the consistency
adjust the consistency, cook vegetables, blend the ingredients
cook vegetables, blend ingredients, adjust the consistency
Scorching is...
proteins that settle on the bottom/sides of your pan and burn
a thin skin that forms on the top of soup
proteins that come together forming clumps
