CRO (Unit 7 - 8)

Soup can generally be categories into:

• Hot soup

• Clear soup and Cream soup

• Spicy soup

• Nationality soup and specialty soup

Which of one the following is an example of cream soup?

• Tomyam soup

• Cream of Chicken soup

• Oxtail soup

• Clear vegetable soup

Roux is a type of

• seasoning

• cooking oil

• thickening agent

• cooking equipment

Roux is made of

• salt and water

• butter and egg yolk

• yeast and sugar

• flour an butter

Which one of the following is NOT a thickening agent?

• Corn flour

• Tapioca flour

• olive oil

• Potato

What is the purpose of skimming soup?

• make the soup clearer

• season the soup

• make the soup more creamy

• cook the soup evenly

The purpose of stirring soup while cooking is so that the soup will cook faster and taste better.

• True

• False

Fresh vegetable should free from blemishes, pests, and parasites.

• True

• False

Which one of the following is an example of fruits vegetable?

• potato

• onion

• brocolli

• tomato

Which one of the following is an example of root vegetable?

• Raddish

• cauliflower

• french bean

• chilli