SOUPSSS

Question 1

USUALLY SERVED AT THE START OF A MEAL

Answer 1

SOUPS

Question 2

SOUPS ARE CLASSIFIED INTO TWO:

Answer 2

CLEAR AND THICKENED SOUPS

Question 3

CLEAR SOUPS:

Answer 3

BOUILLON, CONSOMME, BROTH

Question 4

THIN AND FULL OF FLAVOR

Answer 4

CLEAR SOUPS

Question 5

BASE FROM WHICH ALL CLEAR SOUPS ARE MADE

Answer 5

BOUILLON

Question 6

FRENCH WORD MEANS BROTH

Answer 6

BOUILLON

Question 7

CLEAR AND SPARKLING BROTH FROM BOUILLON

Answer 7

CONSOMME

Question 8

REMOVING ALL SEDIMENTS

Answer 8

CLARIFYING

Question 9

POUR OFF THE LIQUID SLOWLY

Answer 9

DECANT

Question 10

ENGLISH MAME FOR BOUILLON

Answer 10

BROTH

Question 11

THICKENED SOUPS:

Answer 11

VEGETABLE, CREAM, PUREES SOUPS

Question 12

DICED OR CUBED VEGETABLES

Answer 12

VEGETABLE SOUPS

Question 13

MOST CRAVED SOUP

Answer 13

CREAM SOUP

Question 14

FRENCH WORD FOR MASHED

Answer 14

PUREES

Question 15

WIDELY KNOWN SOUPS:

Answer 15

SINIGANG, FRENCH, OLLA OODRIDA, WANTON, BOUILLABASE SOUPS

Question 16

FAMOUS IN THE PHILIPPINES/TAMARIND WITH KANGKONV

Answer 16

SINIGANG

Question 17

MOST POPULAR AND SIMPLEST OF ALL FRENCH SOUPS

Answer 17

FRENCH ONION SOUP

Question 18

SAUTEED DICED ONIONS

Answer 18

FRENCH ONION SOUP

Question 19

FAMOUS SOUP OF SPAIN/PREE OF BLACK BEANS

Answer 19

OLLA PODRIDA

Question 20

MINCED MEAT PLACED INSIDE A WRAPPER CALLED

Answer 20

WANTON

Question 21

FAMOUS FROM FRANCE AND NEW ORLEANS

Answer 21

BOUILLABASE