G10 Soup

Question 1

Classifications of Soups

Answer 1

Clear Soups
Thick Soups
Other

Question 2

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

Answer 2

soup

Question 3

soups based on a clear, unthickened broth or stock

Answer 3

clear soups

Question 4

clear soup examples

Answer 4

broth and buillon
vegetable soup
consomme

Question 5

soups that are thickened to provide a heavier consistency

Answer 5

thick soups

Question 6

cream soup based on bechamel sauce and is finished with a heavy cream

Answer 6

thick soups

Question 7

soups thickened with roux, beurremanie, liason or other thickening agents, plus milk, or cream

(thick soups)

Answer 7

cream soups

Question 8

vegetable soup thickened with starch

thick soup

Answer 8

purees

Question 9

thickened soups made from shellfish

thick soup

Answer 9

bisques

Question 10

are hearty soups made from fish, shellfish or vegetables usually contain milk and potatoes

Answer 10

chowders

Question 11

soup thickened with egg, butter and cream

Answer 11

veloutes

Question 12

other types of soup

Answer 12

dessert soup
fruit soup
cold soup
asian soup

Question 13

a filipino soup made from coconut milk, milk, fruit and tapioca pearl served hot or cold

Answer 13

ginataan

Question 14

japanese asuki bean soup

Answer 14

osheriku

Question 15

a chinese soup

Answer 15

tonge sui

Question 16

variation of the traditional soup wherein the temperature when served is kept at or below temperature

Answer 16

cold soup

Question 17

traditional soup which is typical broth, clear soup, or starch thickened soup

Answer 17

asian soup

Question 18

other thickening agents for soup

Answer 18

rice
flour
grain
corn starch

Question 19

basic principle of preparing soup

Answer 19

starting with cold water
cutting vegetable to appropriate size for the type of stock
select your protein based
simmering
skimming