Soup

Question 1

Is a primarily liquid food, generally served warm or cold

Answer 1

Soup

Question 2

Soup can be served ‘as’: (5)

Answer 2

Cocktail party food
Appetizer
Main course
Dessert
Breakfast

Question 3

Soups can be served: (3)

Answer 3

Hot or cold
Clear or stew-like
Thick or thin

Question 4

6 thickening agents used in soup production

Answer 4

Roux
Rice
pasta
vegetable puree
potato
beans

Question 5

Is made by simmering veggies or meat in a liquid until all of the flavors are released

Answer 5

Clear soups

Question 6

Means to remove all the debris that accumulates during the cooking process

Answer 6

Clarifying

Question 7

Is a mixture of egg whites, ground meat, poultry or fish, mirepoix, etc

Answer 7

Clearmeat

Question 8

Are opaque rather than translucent.

Answer 8

Thick soups

Question 9

2 kinds of thick soups

Answer 9

Cream soups
Puree soups

Question 10

Are prepared by simmering the main flavoring ingredient in a white stock

Answer 10

Cream soup

Question 11

Are similar to cream soup, they both consist of the main ingredient that is first cooked in liquid then pureed

Answer 11

Puree soups

Question 12

Other soups (2):

Answer 12

Bisques
Chowders

Question 13

Are generally made from shrimp, lobsters, etc. with roux for better stability and consistency

Answer 13

Bisques

Question 14

Are hearty soups with chunks of the main ingredient and thickened with roux

Answer 14

Chowders