Chapter 4

Question 1

What is the definition of soup?

Answer 1

A liquid food made by boiling or simmering meat, fish, or vegetables with various added ingredients.

Question 2

True or False: Soup is typically served cold.

Answer 2

False

Question 3

What type of soup is known for its creamy texture and made from pureed vegetables?

Answer 3

Cream soup

Question 4

What German word did Soup came from?

Answer 4

SOP

Question 5

The Latin Word Suppa Means?

Answer 5

A piece of bread soaked in thick soap

Question 6

why is soup sometimes an appetizer?

Answer 6

It stimulates appetite

Question 7

What is the most common thickening agent used in soups?

Answer 7

Flour

Question 8

When is Soup served when theres a Hors D’ Deuures? and when if theres Not?

Answer 8

Second if there is and First if theres Not

Question 9

True or False: Gazpacho is a type of cold soup.

Answer 9

True

Question 10

Broths, Consomme, and Vegetable Soup is a type of what soup?

Answer 10

Clear and Unthickened Soups

Question 11

Cold Soup, Bisque and Chowder is a type of what soup?

Answer 11

Other Soups

Question 12

What are the Thick Soup?

Answer 12

Cream soup and Puree soup

Question 13

A Finished Dish Served Plain or Garnished and used as a base for Consonme and Other soups

Answer 13

Clear Soups

Question 14

Flavorful liquid served as a finished dish

Answer 14

Broth

Question 15

What type of soup is made using a pureed mixture of fruits or vegetables?

Answer 15

Bisque

Question 16

A soup that is Rich, Concentrated and Thats been Clarified

Answer 16

Consomme Soup

Question 17

A Soup that is not Necessarily Clarified

Answer 17

Vegetable Soup

Question 18

Not Pureed and Strained making it chunky

Answer 18

Chowders

Question 19

Crustacean stock from lobster or crayfish and a type of Cream soup

Answer 19

Bisques

Question 20

Made By Simmering Starchy Vegetables and doesn’t need starch as it is Naturally Thick and Coarser than Cream soup

Answer 20

Puree

Question 21

A Soup that is Finished with Cream or Milk

Answer 21

Cream Soup

Question 22

Its a Mixture of Egg whites, Ground Meat and etc.

Answer 22

Clear Meat

Question 23

what is used for Vegetarian Soups?

Answer 23

Vegetarian Stocks

Question 24

Served Cooked or Uncooked then Chilled

Answer 24

Cold Soup

Question 25

Can make the soup more attractive, Enhance flavor and appetite and improve color combination

Answer 25

Garnishing / Garnish

Question 26

It is commonly named after their garnish like Julienne, etc.

Answer 26

Consomme

Question 27

Its commonly garnished with Toasted, Silvered Almonds and Croutons

Answer 27

Cream soup

Question 28

Garnished with Julienne Cuts or Poultry and etc.

Answer 28

Puree Soup

Question 29

Enhances the Clear broth and the vegetables within it

Answer 29

Toppings

Question 30

Essential to enhance the flavor of the soup by balance and contrast to the taste

Answer 30

Accompaniments

Question 31

6-8 Ounces 10-12 Ounces

Answer 31

Soup as an Appetizer Soup as a Main Course

Question 32

Temperature of Cold Soup

Answer 32

5c / 41F

Question 33

Temperature of Hot Soups

Answer 33

74c / 165 F

Question 34

Must be Cool before Milk cream is added

Answer 34

Thick Soup