Soups

Question 1

Four types of soup

Answer 1

Clear-based on clear, unthinking, broth or stock

Cream-thick by adding a roux or preening an ingredient

National-distinguished by unusual ingredients or methods

Veggie-no meat and animal produvts

Question 2

What’s a puree

Answer 2

Naturally thickened by preening one or more ingredients

Question 3

Bisques

Answer 3

Thickend soups from shellfish finished with cream

Question 4

Chowders

Answer 4

Hearty soups made from fish shellfish and veggie

Question 5

Potage

Answer 5

Term-french for thick, hearty soup

Question 6

Consomme

Answer 6

A rich flavorful, stock or broth that had been clarified to make it perfectly clear and transparent

Question 7

Garnish

Answer 7

Garnish in the soup

Topping
Accompaniments

Question 8

5 garnish

Answer 8

Partly
Basil
Cheese
Pesos
Bacon

Question 9

What us roux

Answer 9

Equal parts flour and fat

Question 10

How to incorporate liquid to roux

Answer 10

Slowly and warmed

Question 11

3 ingredent chowder

Answer 11

Fish
Shellfish
Veggie

Question 12

What is stock

Answer 12

Clear unthinking liquid made from bone veggies and seasoning

Question 13

What’s broth

Answer 13

Made from meat, veggies, and seasoning

Question 14

A miropoix

Answer 14

Onion , celery carrots

Question 15

Sachet

Answer 15

Herbs and spices in a cheese cloth attached to pot hamdle

Question 16

What veggie in banquet garni

Answer 16

Leeks, garlic, partly, bay leaf, thyme

Question 17

What us the purpose of blanching bones

Answer 17

Get rid of impurity

Question 18

Convenience base

Answer 18

Pre-made
Quicker to make soup
Less ppl to hire

Question 19

What bone for what soup

Answer 19

Chicken stock - chicken

White/beff stock- beef or real bone

Fishstock - fishbone leftover filleting