暗記メーカー

Soups

Soups

19問 • 1年前

Johanna Rellosa

問題一覧

1

Soup came from the word "sop" that originates from Germany, where the vulgar Latin word "suppa" came from, which means a piece of bread soaked in a thick stew. The French word "souppe" means "soup" or "broth."

!!!

2

Typically a liquid dish made with ingredients from meat, poultry, fish, and vegetables with stock.

Soup

3

Classification of Soups

• Clear or Unthickened soups • Thick soups • Other Soups

4

Clear or Unthickened soups

* Broths * Consomme Soup * Vegetable Soup

5

Thick soups

* Cream Soup * Puree Soup

6

Other Soups

* Bisque * Chowder * Cold Soup

7

•Are made with a clear and unthickened broth or stock. •They may be served plain, or they can be garnished with vegetables and meats.

clear soups

8

Flavorful liquids prepared by simmering meats and/or vegetables for a long time and may be served as a finished dish.

Broth

9

Is a rich, concentrated, flavorful stock or broth that has been clarified.

Consommé

10

Are made of clear stocks or broth and are not necessarily clarified.

Vegetable soups

11

Is thickened and unclear. •Are classified according to the thickening agent used.

Thick Soups

12

Are derived from thickening agents such as roux, beurre manie, liaison, or other starch and finished with cream or milk.

Cream soups

13

Is thickened by pureeing one or more ingredients in the soup. •Made by simmering starchy vegetables or legumes in the stock or broth then pureeing the ingredients.

Puree Soup

14

Are cream soups made of concentrated stock from crustacean shells (usually shrimp, lobster, or crayfish) that are enriched with cream or thickened with roux.

Bisques (bisk)

15

Are hearty cream soups or pureed soups.

Chowders

16

Is only a chilled version of hot soup.

cold soup

17

the base for cooked cold soups is __.

fruit juice (commonly apple, grape, or orange)

18

•Can make the soup more attractive. •Can help enhance flavor and appetite and improve the color combination. •Means to add small bits of foodstuff that is used to decorate soup.

Garnish

19

Garnishing Soups

•Consommés-- are commonly named after their garnish. •Consommé Brunoise-- contains vegetables that are cut into tiny dice(1/16 of an inch square). •Consommé Julienne-- contains vegetables that are cut into matchsticks. •Consommé Paysanne-- contains vegetables that are cut into large pieces. •Consommé Printaniere-- is garnished with peas and pea-sized balls of turnip and carrot.

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問題一覧

1

Soup came from the word "sop" that originates from Germany, where the vulgar Latin word "suppa" came from, which means a piece of bread soaked in a thick stew. The French word "souppe" means "soup" or "broth."

!!!

2

Typically a liquid dish made with ingredients from meat, poultry, fish, and vegetables with stock.

Soup

3

Classification of Soups

• Clear or Unthickened soups • Thick soups • Other Soups

4

Clear or Unthickened soups

* Broths * Consomme Soup * Vegetable Soup

5

Thick soups

* Cream Soup * Puree Soup

6

Other Soups

* Bisque * Chowder * Cold Soup

7

•Are made with a clear and unthickened broth or stock. •They may be served plain, or they can be garnished with vegetables and meats.

clear soups

8

Flavorful liquids prepared by simmering meats and/or vegetables for a long time and may be served as a finished dish.

Broth

9

Is a rich, concentrated, flavorful stock or broth that has been clarified.

Consommé

10

Are made of clear stocks or broth and are not necessarily clarified.

Vegetable soups

11

Is thickened and unclear. •Are classified according to the thickening agent used.

Thick Soups

12

Are derived from thickening agents such as roux, beurre manie, liaison, or other starch and finished with cream or milk.

Cream soups

13

Is thickened by pureeing one or more ingredients in the soup. •Made by simmering starchy vegetables or legumes in the stock or broth then pureeing the ingredients.

Puree Soup

14

Are cream soups made of concentrated stock from crustacean shells (usually shrimp, lobster, or crayfish) that are enriched with cream or thickened with roux.

Bisques (bisk)

15

Are hearty cream soups or pureed soups.

Chowders

16

Is only a chilled version of hot soup.

cold soup

17

the base for cooked cold soups is __.

fruit juice (commonly apple, grape, or orange)

18

•Can make the soup more attractive. •Can help enhance flavor and appetite and improve the color combination. •Means to add small bits of foodstuff that is used to decorate soup.

Garnish

19

Garnishing Soups

•Consommés-- are commonly named after their garnish. •Consommé Brunoise-- contains vegetables that are cut into tiny dice(1/16 of an inch square). •Consommé Julienne-- contains vegetables that are cut into matchsticks. •Consommé Paysanne-- contains vegetables that are cut into large pieces. •Consommé Printaniere-- is garnished with peas and pea-sized balls of turnip and carrot.