Soups

Question 1

What are 2 categories of thick soups?

Answer 1

Purée & Cream

Question 2

Vichyssoise

Answer 2

A cold version of potato-leek soup

Question 3

Purée

Answer 3

Soups that are thickened by grinding the soup’s main ingredient in a food processor (e.g., Split pea, Navy bean, Butternut squash)

Question 4

Cream

Answer 4

Velvety smooth thick soups (thickened with roux) made with cooked vegetables, and sometimes chicken broth (e.g., Creamy vegetable soup, Cauliflower soup)

Question 5

Consommé

Answer 5

A concentrated, clear soup made from a rich broth (e.g., Beef consommé)

Question 6

Chowders

Answer 6

Specialty soups made from fish, seafood, or vegetables (e.g., Clam chowder)

Question 7

Bisques

Answer 7

Specialty soups that are usually made from shellfish and contain cream (e.g., Creamy shrimp bisque)

Question 8

Cold soups

Answer 8

Soups that may be cooked (then chilled) or uncooked (e.g., Gazpacho, Chilled zucchini)

Question 9

Sweating

Answer 9

The process of cooking vegetables in fat over low heat to allow the release of moisture

Question 10

Raft

Answer 10

A floating mass that forms and helps in clarification (e.g., Stir beaten egg whites in broth then stop stirring & it’ll float to the top)

Question 11

Broth

Answer 11

(Bouillon) savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time (e.g., Chicken broth)

Question 12

Garnish

Answer 12

Decorate or embellish (something, especially food)( herbs for soups)