Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
soups11
| Question | Answer |
|---|---|
| what is a clear soup | clear broth or stock that has not been thickened |
| what does a broth made of? | meat and veggies |
| what are the quality standards for broths | clear, well seasoned, golden brown color, and served hot |
| wht r veggie soups | cleaner distinct flavoring and very hearty |
| componnets of consomme | ground meat, cut veggies,leeks,egg whites,an acid..lemon juice,aromatics |
| wht are the type of thick soups | cream and purree |
| wht does cream require | main ingredient.. brocalli, mushroomasimmered n veloute or bechamel sauce |
| puree soups | cream soups but thickened. purreeing ingredients |
| speciality soups | gumbo, bisque cold chilled soups |
| consomme | Consommés are intensely flavored stocks or broths that have been clarified. |
| Components of Consommé | Ground meat of the flavor intended Cut vegetables—finely chopped, julienne-cut, or ground with the meat, which add structure to the raft Leeks, which assist in clarification and add flavor Egg whites, which contain a high amount of albumen; cooked albu |
Created by:
karrsnesby11
Popular Culinary Arts sets