SOUP and STOCK
Authored by Ralph Salay
Other
11th Grade
Used 1+ times
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7 questions
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1.
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1 min • 1 pt
It is the French term for the combination of coarsely chopped onions, carrots and celery used to flavor stocks.
(a)
2.
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1 min • 1 pt
Made from fish bones and trimmings left over after filleting
(a)
3.
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1 min • 1 pt
Made from beef or veal bones that have been browned in an oven.
(a)
4.
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1 min • 1 pt
They are soups based on a clear, unthickened broth or stock
(a)
5.
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1 min • 1 pt
Soups that are thickened to provide a heavier consistency.
(a)
6.
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1 min • 1 pt
a Filipino soup made from coconut milk, milk, fruit, and tapioca pearl served hot or cold
(a)
7.
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1 min • 1 pt
Its variations on the traditional soup wherein the temperature when served is kept at or below temperature.
(a)
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