12 Questions
What type of soup is based on a rich, flavorful stock or broth that has been clarified to make it clear and transparent?
Consommé
Which type of thick soup is typically made from fish, shellfish, or vegetables, and often contains milk and potatoes?
Chowders
What thickening agent is typically used to thicken cream soups along with milk or cream?
Beurremanie
Which type of soup is made from coconut milk in Filipino cuisine?
Ginataan
What is the primary difference between clear soups and thick soups?
The consistency and thickness
Which type of soup is thickened with egg, butter, and cream?
Veloutés
What is the first step in preparing soup according to the principles outlined?
Start with cold water
Which sauce is made by thickening veal, chicken, or fish broth with a blond roux?
Velouté sauce
What is the main ingredient in a white sauce?
Milk
Which type of roux is used for making béchamel and other white sauces based on milk?
White roux
What is an emulsion in the context of sauces?
A mixture of two liquids that do not normally mix
Which type of poultry is a mature male chicken?
Cock or Rooster
Learn about the different classifications of soups based on stocks and other ingredients for a variety of flavors. Explore the categories such as clear soup, thick soup, broth, bouillon, vegetable soup, consommé, cream soups, and more.
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