Soup Review

Front

Which is NOT a subcategory of soup? Thin, thick, Clear, International

Back

Thin

Front

Which is an example of a clear soup?

Back

Broth

Front

Consumme is a soup that has been...

Back

clarified

Front

Why is it important to cut vegetables so they are relatively the same size?

Back

even cook time

Front

Mushy textures and diminished flavors happen because...

Back

overcooking

Front

What is a raft made of? Options: egg whites, ground meats, mirepoix, an acid, all of the above

Back

all of the above

Front

How do you clarify a consumme?

Back

using a raft to draw impurities out of the broth/stock

Front

Which is an example of a thick soup? Options: chowder, bisque, cream soups, purees, all of the above

Back

all of the above

Front

Which type of ingredients are typically blended to make a puree?

Back

vegetables (more commonly, starchy vegetables)

Front

Adding acidic foods too early in the cooking process can cause cream soups to...

Back

curdle