soup

________ soup rely on a good stock to be the base and main part of the soup.

• pureed

• clear/broth

• cream

• bisque

The soup often have the addition of ______at the end.

• stock/broth

• fresh herbs

• crem

• cracked black pepper

Pureed soups are generally thickened by ...........

• roux

• the starch and or vegetables in the base

• cornstarch

• flour and water

A ............ is a clarified , highly flavored stock served as a soup.

• pureed soup

• bisque

• consomme

• gumbo

what are the three categories of soup

• broth , clear , tomato

• cream , broth , chowder

• broth , cream ,specialty

• pureed , tomato ,gumbo

all soups can be served either hot or cold

• true

• false

soups can easily be frozen and reheated

• true

• false

a slurry , a liason and a roux are all considered to be

• soups

• only made with butter

• thickeners

• aromatics