Trivia Soups Quiz

21 Questions | By Psrivera | Updated: Sep 26, 2017 | Attempts: 206

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•Are hearty soups made from fish, shellfish, and/or vegetables. •Usually contain milk and potatoes.

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2.

Are thickened soups made from shellfish.
3.

Are soups that are naturally thickened by pureeing one or more of their ingredients.
4.

A stock is made by simmering and vegetables
5.

Is a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.
6.

LBroths are made by simmering _________ and vegetables.
7.

Are soups that are thickened with roux, beurre manie, liaison, or other added thickening agents, plus milk and/or cream.
8.

Are especially suitable for people seeking low-fat foods
9.

Is a strong, concentrated stock or broth. concentrated stock or broth.
10.

Thickened by adding a thickening agent or pureeing one or more of their ingredients to provide a heavier consistency.
11.

Is a term sometimes associated with certain thick, hearty soups, but it is actually a general term for soup.
12.

One of the major sources of protein that enables the clearmeat to do its job.
13.

The mixture of ingredients we use to clarify a stock.
14.

Otherwise known as clarification.
15.

Is a clear, seasoned stock or broth with the addition of one or more vegetables and, sometimes, meat or poultry products and starches.
16.

Contain no meat or any other animal product and must be made with water or vegetable stock.
17.

Is derived from cartilage and connective tissue.
18.

Thick soups can be kept low in fat by thickening them with a
19.

Is an excellent choice as the base of a soup when a distinct meat flavor is desired
20.

They are simple, clear soups without solid ingredients.
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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Current Version
Sep 26, 2017

Quiz Edited by
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Nov 04, 2011

Quiz Created by
Psrivera

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Trivia Soups Quiz

•Are hearty soups made from fish, shellfish, and/or vegetables. •Usually contain milk and potatoes.

Quiz Preview

Are thickened soups made from shellfish.

Are soups that are naturally thickened by pureeing one or more of their ingredients.

A stock is made by simmering and vegetables

Is a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.

LBroths are made by simmering _________ and vegetables.

Are soups that are thickened with roux, beurre manie, liaison, or other added thickening agents, plus milk and/or cream.

Are especially suitable for people seeking low-fat foods

Is a strong, concentrated stock or broth. concentrated stock or broth.

Thickened by adding a thickening agent or pureeing one or more of their ingredients to provide a heavier consistency.

Is a term sometimes associated with certain thick, hearty soups, but it is actually a general term for soup.

One of the major sources of protein that enables the clearmeat to do its job.

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 vegetables and, sometimes, meat or poultry products and starches.

Contain no meat or any other animal product and must be made with water or vegetable stock.

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 flavor is desired

They are simple, clear soups without solid ingredients.

Is the most desirable meat because it is high in albumin proteins as well as in flavor and gelatin, and it is very lean.