Trivia Soups Quiz

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1. •Are hearty soups made from fish, shellfish, and/or vegetables. •Usually contain milk and potatoes.
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Trivia Soups Quiz - Quiz

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2. Are thickened soups made from shellfish.
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3. Are soups that are naturally thickened by pureeing one or more of their ingredients. 
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4. A stock is made by simmering                  and vegetables
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5. Is a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.
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6. LBroths are made by simmering _________ and vegetables.
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7. Are soups that are thickened with roux, beurre manie, liaison, or other added thickening agents, plus milk and/or cream.
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8. Are especially suitable for people seeking low-fat foods
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9. Is a strong, concentrated stock or broth. concentrated stock or broth.
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10. Thickened by adding a thickening agent or pureeing one or more of their ingredients to provide a heavier consistency.
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11. Is a term sometimes associated with certain thick, hearty soups, but it is actually a general term for soup.
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12. One of the major sources of protein that enables the clearmeat to do its job.
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13. The mixture of ingredients we use to clarify a stock.
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14. Otherwise known as clarification.
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15. Is a clear, seasoned stock or broth with the addition of one or more vegetables and, sometimes, meat or poultry products and starches.
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16. Contain no meat or any other animal product and must be made with water or vegetable stock.
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17. Is derived from cartilage and connective tissue.
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18. Thick soups can be kept low in fat by thickening them with a
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19. Is an excellent choice as the base of a soup when a distinct meat flavor is desired
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20. They are simple, clear soups without solid ingredients.
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21. Is the most desirable meat because it is high in albumin proteins as well as in flavor and gelatin, and it is very lean.
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•Are hearty soups made from fish, shellfish, and/or vegetables....
Are thickened soups made from shellfish.
Are soups that are naturally thickened by pureeing one or more of...
A stock is made by...
Is a rich, flavorful stock or broth that has been clarified to make it...
LBroths are made by simmering _________ and vegetables.
Are soups that are thickened with roux, beurre manie, liaison, or...
Are especially suitable for people seeking low-fat foods
Is a strong, concentrated stock or broth. concentrated stock or...
Thickened by adding a thickening agent or pureeing one or more of...
Is a term sometimes associated with certain thick, hearty soups, but...
One of the major sources of protein that enables the clearmeat to do...
The mixture of ingredients we use to clarify a stock.
Otherwise known as clarification.
Is a clear, seasoned stock or broth with the addition of one or more...
Contain no meat or any other animal product and must be made with...
Is derived from cartilage and connective tissue.
Thick soups can be kept low in fat by thickening them with a
Is an excellent choice as the base of a soup when a distinct meat...
They are simple, clear soups without solid ingredients.
Is the most desirable meat because it is high in albumin proteins as...
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