Soups Wk1 - Fast and Curious
Authored by Lisa Malkiewicz
Life Skills
12th Grade
Used 141+ times
AI Actions
Add similar questions
Adjust reading levels
Convert to real-world scenario
Translate activity
More...
Content View
Student View
10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A specialty soup made from fish, seafood or vegetables. Compared to stews because its chunky.
Consomme
Bisque
Chowder
Broth Based
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A refined Broth, extremely clear. Created with an egg white.
Broth based
Consomme
Bisque
Chowder
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Thick, rich pureed soup made from a single ingredient sometimes thickened with cream.
Bisque
Broth based
Chowder
Consomme
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Based on the French Sauce Bechamel, it uses cream to thicken and focuses on a main ingredient or vegetable
Bisque
Cream based
Broth based
Chowder
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A common soup in many countries, different additions including meats, pastas, and vegetables can be added.
Bisque
Chowder
Consomme
Broth based
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is a raft in the Culinary world?
When egg white is used to bring impurities up to the top of a soup to be skimmed off.
When you submerge a stock pot into ice for cooling
The name of the pouch that the aromatics of a stock are placed in.
The grease that solidifies on top of a soup after it is cooled.
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is a mirepoux?
The French sauce that can be considered the base of most cream based soups
The liquid that is added when you create a stock.
The pouch of aromatics and seasonings that are added to a soup.
Rough cut celery, onion, and carrots that are simmered to create stock.
Access all questions and much more by creating a free account
Create resources
Host any resource
Get auto-graded reports
Continue with Google
Continue with Email
Continue with Microsoft
or continue with
%20(1).png)
Apple
Others
Already have an account?
