types of soup

Question 1

Types of Soup

Answer 1

Clear
Thick
Specialty

Question 2

Clear

Answer 2

1. MADE FROM STOCK BROTH
2. NOT THICKENED
3. STOCK OR BROTH IS MADE FROM AMMERING MEAT, VEGETABIES, AND SEASONINGS-
4. CONCOMME

MCLUDES A THICKENING AGENT (DOK, CREAM)

Question 3

Thick

Answer 3

ICLUDES A THICKENING AGENT (ROUX, CREAM)
1. PUREE SOUP THICKENED BY PUREE OF MAIN INGREDIENTS COURSE TEXTURE.
2. CREAM SOUP SMOOTH AND THICK MADE THICK WITH CREAM AND/OR PUREE, CAN HAVE SMALL PIECES OF AN INGREDIENTS

Question 4

Specialty

Answer 4

1. BISQUES- MADE FROM SHELLFISH / CREAM
2. COLD- COOKED OR uncOOKED THEN CHILLED
3. CHOWDER-FISH,SHELLFICH, AND VEGGIES. USUALLY HAS POTATOES - THICKER THAN CREAM SOUP BUT NOT PUREED.