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Culinary > Chapter 4 > Flashcards

Chapter 4 Flashcards

1
Q

What is the definition of soup?

A

A liquid food made by boiling or simmering meat, fish, or vegetables with various added ingredients.

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2
Q

True or False: Soup is typically served cold.

A

False

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3
Q

What type of soup is known for its creamy texture and made from pureed vegetables?

A

Cream soup

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4
Q

What German word did Soup came from?

A

SOP

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5
Q

The Latin Word Suppa Means?

A

A piece of bread soaked in thick soap

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6
Q

why is soup sometimes an appetizer?

A

It stimulates appetite

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7
Q

What is the most common thickening agent used in soups?

A

Flour

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8
Q

When is Soup served when theres a Hors D’ Deuures? and when if theres Not?

A

Second if there is and First if theres Not

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9
Q

True or False: Gazpacho is a type of cold soup.

A

True

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10
Q

Broths, Consomme, and Vegetable Soup is a type of what soup?

A

Clear and Unthickened Soups

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11
Q

Cold Soup, Bisque and Chowder is a type of what soup?

A

Other Soups

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12
Q

What are the Thick Soup?

A

Cream soup and Puree soup

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13
Q

A Finished Dish Served Plain or Garnished and used as a base for Consonme and Other soups

A

Clear Soups

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14
Q

Flavorful liquid served as a finished dish

A

Broth

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15
Q

What type of soup is made using a pureed mixture of fruits or vegetables?

A

Bisque

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16
Q

A soup that is Rich, Concentrated and Thats been Clarified

A

Consomme Soup

17
Q

A Soup that is not Necessarily Clarified

A

Vegetable Soup

18
Q

Not Pureed and Strained making it chunky

A

Chowders

19
Q

Crustacean stock from lobster or crayfish and a type of Cream soup

A

Bisques

20
Q

Made By Simmering Starchy Vegetables and doesn’t need starch as it is Naturally Thick and Coarser than Cream soup

A

Puree

21
Q

A Soup that is Finished with Cream or Milk

A

Cream Soup

22
Q

Its a Mixture of Egg whites, Ground Meat and etc.

A

Clear Meat

23
Q

what is used for Vegetarian Soups?

A

Vegetarian Stocks

24
Q

Served Cooked or Uncooked then Chilled

A

Cold Soup

25
Q

Can make the soup more attractive, Enhance flavor and appetite and improve color combination

A

Garnishing / Garnish

26
Q

It is commonly named after their garnish like Julienne, etc.

A

Consomme

27
Q

Its commonly garnished with Toasted, Silvered Almonds and Croutons

A

Cream soup

28
Q

Garnished with Julienne Cuts or Poultry and etc.

A

Puree Soup

29
Q

Enhances the Clear broth and the vegetables within it

A

Toppings

30
Q

Essential to enhance the flavor of the soup by balance and contrast to the taste

A

Accompaniments

31
Q

6-8 Ounces
10-12 Ounces

A

Soup as an Appetizer
Soup as a Main Course

32
Q

Temperature of Cold Soup

A

5c / 41F

33
Q

Temperature of Hot Soups

A

74c / 165 F

34
Q

Must be Cool before Milk cream is added

A

Thick Soup

Culinary (5 decks)

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