
Quiz on Soup Preparation
Quiz
•
Other
•
10th Grade
•
Hard
Maria Esperida
FREE Resource
21 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Gino is a chef in the restaurant, he is asked to prepare a kind of cream soup based on crustaceans like shrimp and lobsters. Which of the following cream soup is fits for what was described in the situation?
purees
bisques
veloutes
chowders
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
One of the basic principles in preparing soup that you need to consider is the cooking time because it will make the soup flavorful. Which cooking process will give you the best result?
skim
simmer
Start with cold water.
Cut vegetable to appropriate size for the type of stock.
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Soups are based on stocks added with other ingredients for a variety of flavor, consistency and aroma. If you’re going to prepare it, which of the following will you use to achieve the right consistency?
butter
spices
starch
water
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following examples is classified as a thick soup?
bisques
consommé
bouillon
fruit
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
This is a clear seasoned stock or broth added with one or more vegetable, meat, or poultry.
Cconsommé
veloutes
cream soup
vegetable soup
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The following are other thickening agents for soup EXCEPT
rice
flour
salt
corn starch
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Procedures in soup preparation are important to follow to achieve quality products. Which of the following is NOT consider as one of the standard procedures in making a good soup?
Use spices with discretion.
Do not strain stocks and soups.
When preparing a stock for soup, always skim off the fat.
To improve the flavor of the soup, sauté vegetable garnishes.
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