SOUP Flashcards
1
Q
_________ They are soups based on a clear, unthickened broth or stock.
A
Clear Soups
2
Q
2 Classifications of Soup
A
Clear and thick soup
3
Q
______________ are soups that are thickened to provide a heavier consistency
A
Thick Soup
4
Q
Other types of soup
A
Dessert Soup
Fruit Soup
Cold Fruit
Asian Soup
5
Q
4 Thickening agents of soup
A
- rice
- flour
- grain
- corn starch
6
Q
5 Basic Principles of Preparing Soup
A
- Staring with cold water
- Cutting vegetables to appropriate size for the type of stock
- Select your protein-based. Beef, Chicken, Pork, and Fish
- Simmering
- Skimming
