SOUPSSS Flashcards
1
Q
USUALLY SERVED AT THE START OF A MEAL
A
SOUPS
2
Q
SOUPS ARE CLASSIFIED INTO TWO:
A
CLEAR AND THICKENED SOUPS
3
Q
CLEAR SOUPS:
A
BOUILLON, CONSOMME, BROTH
4
Q
THIN AND FULL OF FLAVOR
A
CLEAR SOUPS
5
Q
BASE FROM WHICH ALL CLEAR SOUPS ARE MADE
A
BOUILLON
6
Q
FRENCH WORD MEANS BROTH
A
BOUILLON
7
Q
CLEAR AND SPARKLING BROTH FROM BOUILLON
A
CONSOMME
8
Q
REMOVING ALL SEDIMENTS
A
CLARIFYING
9
Q
POUR OFF THE LIQUID SLOWLY
A
DECANT
10
Q
ENGLISH MAME FOR BOUILLON
A
BROTH
11
Q
THICKENED SOUPS:
A
VEGETABLE, CREAM, PUREES SOUPS
12
Q
DICED OR CUBED VEGETABLES
A
VEGETABLE SOUPS
13
Q
MOST CRAVED SOUP
A
CREAM SOUP
14
Q
FRENCH WORD FOR MASHED
A
PUREES
15
Q
WIDELY KNOWN SOUPS:
A
SINIGANG, FRENCH, OLLA OODRIDA, WANTON, BOUILLABASE SOUPS
