MODULE 6.1 SOUP

Question 1

Base

Answer 1

High-quality stock or broth

Question 2

Added ingredients

Answer 2

Pieces of meat, poultry, seafood, etc

Question 3

Garnishes

Answer 3

vegetables, meats, pasta, grains, etc.

Question 4

A soup is made from

Answer 4

Base, added ingredients, garnishes

Question 5

THREE soup categories

Answer 5

Clear, thick, specialty

Question 6

Stock-based soup that is thin and watery

Answer 6

Clear

Question 7

Soup with a thick texture and consistency

Answer 7

Thick

Question 8

Soups that do not fall into traditional categories

Answer 8

Specialty

Question 9

Broths, consommes

Answer 9

Clear

Question 10

Cream soups, puree soups

Answer 10

Thick

Question 11

Bisques, chowders, gumbos, cold soups

Answer 11

Specialty

Question 12

Liquid made by simmering stock

Answer 12

Broth

Question 13

Very rich and flavourful broth, clarified to remove any impurities

Answer 13

Consomme’

Question 14

Broth with sauteed vegetables or meats, then pureed using a blender. thickened by adding starch or roux

Answer 14

Cream soups

Question 15

Cooking veggies with broth then pureed

Answer 15

Puree soups

Question 16

Cream soup usually made from shellfish

Answer 16

Bisques

Question 17

Heart soup with large chunks of the main ingredients

Answer 17

Chowder

Question 18

Rich Creole soup made of broth, onions, celery, carrots, okra, tomatoes, etc

Answer 18

Gumbo

Question 19

Soups cooked or raw then served cold

Answer 19

Cold soups

Question 20

Cream based cold soup

Answer 20

Vichyssoise (cold potato and leek soup)