untitled

NEVER MIX AN OLD BATCH OF SAUCE WITH A NEW BATCH

• TRUE

• FALSE

• MAYBE

• I DON'T KNOW

What is soup?

• It is a flavorful liquid prepared by simmering meaty bones from meat or poultry, seafood and/or vegetables.

• Are based on stocks added with other ingredients for variety of flavor, consistency, appearance and aroma.

• Enhance the taste of the food to be served.

• A rich emulsified sauce.

2. What substance is added to give taste to the food?

• Flavoring

• Seasoning

• Decoration

• Thickening

3. What is the 1st principle in preparing soup?

• Select your protein base.

• Start with cold water.

• Simmer

• Skim

These are soups thickened wit roux, beurremanie, liaison or other thickening agents, plus milk or cream

• purees

• bisques

• cream soups

• veloutes

A classification of soup that is a clear unthickened broth or stock

• clear soups

• thick soups

• gravy

• cream

Is soup healthy?

• Yes

• No

• I don't know

What are the two categories of soup?

• Thick & Thin
• Clear & Thin
• Specialty & Thick
• Clear & Thick

What is based on stocks added with other ingredients for variety of flavor, consistency,

appearance and aroma?

• broth

• garnish

• stock

• soup

This ingredient is used if you want to thicken the consistency of the soup

• flour

• garnish

• meat

• vegetable