Soups

Question 1

A dish which may be hot or cold that is made by combining various ingredients with a liquid.

Answer 1

Soup

Question 2

_____ and _____ are the most common ingredients in making soups.

Answer 2

Meat and veggies

Question 3

Soups are simmered for a long time in a liquid, until…

Answer 3

the flavors of the ingredients are extracted and have melded together

Question 4

Classification of Soups

Enumerate;

Answer 4

• Thin or Clear Soup
• Thick Soup
• Specialty Soup

Question 5

Classification of Soups

Define broth;

Answer 5

It is a rich flavorful stock.

Question 6

Classification of Soups

_______ is made from stock, extra meat and seasoning.

Answer 6

Bouillon

Question 7

Classification of Soups

Example of thin/clear soup

Answer 7

Consommé soup

Question 8

Classification of Soups

Consommé is a perfect clear, thin soup. It is made by…

Answer 8

Clarifying a rich stock using added meat and flavoring ingredients.

Question 9

True or False?

Soup can be serve only on breakfast.

Answer 9

False; soup can be serve anytime of the day

Question 10

Soup is classified as…

Answer 10

Cold/hot

Question 11

Examples of liquid used for making soup;

Answer 11

• plain water
• wine
• evaporated/pasteurized milk

Question 12

Soup is a combination of…

Answer 12

Liquid and other ingredients like fish, veggies, meat and poultry

Question 13

One-dish viand; example

Answer 13

• Sinigang
• Tinola

Question 14

Classification of Soups

It has thicker consistency and fuller body than thin soup.

Answer 14

Thick soup

Question 15

Classification of Soups

Thick soup is made with the addition of the thickening agents such as…

Answer 15

• starch
• cream
• vegetables puree
• butter
• liaison.

Question 16

Classification of Soups

Examples of thick soup;

Answer 16

• corn soup
• mushroom soup

Question 17

Classification of Soups

It is creamy and thick.

Answer 17

Thick soup

Question 18

Classification of Soups

(Types of thick soup)

Enumerate;

Answer 18

• Pureé soup
• Cream soups

Question 19

Classification of Soups

(Types of thick soup)

Purée soup is quite ____ and ____.

Answer 19

Heavy and thick

Question 20

Classification of Soups

(Types of thick soup)

The main ingredients are vegetables that are ground in a blender until smooth.

Answer 20

Pureé soup

Question 21

Classification of Soups

(Types of thick soup)

Cream Soups are thickened with ____ and finished with _____.

Answer 21

Roux and finishes with cream

Question 22

Classification of Soups

(Types of thick soup)

Roux is a mixture of what?

Answer 22

Flour, butter and milk; cream soup

Question 23

Classification of Soups

(Types of thick soup)

Examples of vegetables used for making pureé soup;

Answer 23

• potato
• carrots
• cauliflower
• broccoli
• monggo/lentil

Question 24

Classification of Soups

(Types of thick soup)

_____ should not overpower the taste/flavor of cream soup.

Answer 24

Cream

Question 25

Classification of Soups

(Types of thick soup)

Pureé soup is classified as?

Answer 25

Thick soup

Question 26

Classification of Soups

(Types of thick soup)

It can be made with cooked vegetables until tender. They can then be pureed, if desired, so that they can be easily stirred into the soup.

Answer 26

Cream soup

Question 27

Classification of Soups

(Specialty Soups)

• enumerate

Answer 27

• Bisques
• Chowder (England)
• Cold Soups
- cooked
- uncooked

Question 28

Classification of Soups

(Specialty Soups)

Bisques (France) are thick, creamy soups made with the…

Answer 28

strained broth of seafood

Question 29

Classification of Soups

(Specialty Soups)

____ are made by strained broth of seafood.

Answer 29

Bisques (France)

Question 30

Classification of Soups

(Specialty Soups)

Aside from shellfish, bisques can also be made from a…

Answer 30

purée of vegetables or fruits

Question 31

Classification of Soups

(Specialty Soups)

_______ is a thick, chunky and creamy soup, made from fish, shellfish, and vegetables.

Answer 31

Chowder (England)

Question 32

Classification of Soups

(Specialty Soups)

The liquid ingredient added to Chowder is _____ or ____ and thickened with ____.

Answer 32

cream or milk; thickened with roux

Question 33

Classification of Soups

(Specialty Soups)

Chowder in the Philippines is like a…

Answer 33

Sopas without macaroni

Question 34

Classification of Soups
(Specialty Soups; Cold Soups)

• enumerate

Answer 34

• cooked cold soup
• uncooked cold soup

Question 35

Classification of Soups
(Specialty Soups; Cold soups)

• prepared hot and served cold

Answer 35

Cooked Cold Soup

Question 36

Classification of Soups
(Specialty soups; Cold Soups)

It uses cream to thicken and is often added after the soup is chilled.

Answer 36

Cooked cold soup

Question 37

Classification of Soups
(Specialty Soups; Cold Soups)

• examples of cooked cold soups

Answer 37

• Cold cucumber soup
• ginataang bilo-bilo
• ginataang mais at sago
• champorado

Question 38

Classification of Soups
(Speacialty; Cold soups)

It is made with chopped and pureed vegetables and/or fruits.

Answer 38

Uncooked cold soup

Question 39

Classification of Soups
(Specialty; cold soups)

Yogurt or cream can be added to make these soups thicker and richer.

Answer 39

Uncooked cold soup

Question 40

Classification of Soups
(Specialty; cold soups)

-_____ or ______ can be added to make these soups thicker and richer.

Answer 40

Yogurt or cream

Question 41

Classification of Soups

Thickener used for cream soup is…

Answer 41

Roux

Question 42

Classification of Soups

Roux is a mixture of 3 ingredients. What are those?

Answer 42

• flour
• butter
• milk

Question 43

Characteristics of Soup

• enumerate

Answer 43

• nutritional value
• ingredients
• taste/flavor
• serve at right temperature