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Soup Quiz

simon stocker 10 questions

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Questions in this quiz (10)

  1. 1What is a Gastric ?Image for question 1
    1. AA mixture of reduced Vinegar and Sugar used to enhance a Tomato soup or Sauce.
    2. BA blend of Basil, garlic and Oil used to finish a soup
    3. CA blend of cream and egg yolks to finish a cream or veloute soup
    4. DA blend of oil and Vinegar to used to flavor a soup.
  2. 2A Veloute Monorgueil is garnished with What?Image for question 2
    1. AA Chicken Veloute with a garnish of Tongue , chicken and mushrooms.
    2. BA Chicken Veloute Soup garnished with chicken and sweetcorn.
    3. CA Fish Veloute garnished with Mussels, shrimps and herring roe.
    4. DA Chicken Veloute garnished with a Paysanne of Vegetables and shredded sorrel.
  3. 3A consommé is made with what?Image for question 3
    1. AProtein Clarification, Stock and egg yolks.
    2. BProtein Clarification, stock and egg whites.
    3. CProtein Mousse and Water.
    4. DVegetable Puree and Ice.
  4. 4A liason is added to a Veloute soup at what stage?Image for question 4
    1. AWhen blending and cooking out the Roux.
    2. BPrior to straining/passing.
    3. CJust before service.
    4. DAt the table by the waiter.
  5. 5A diableton is served with which soup?Image for question 5
    1. ATomato
    2. BChicken and sweetcorn
    3. CFrench Onion
    4. DBorstch
  6. 6Which soup is traditionally served chilled?Image for question 6
    1. AVichysoisse
    2. BLobster Bisque
    3. CMutton Broth
    4. DMinestrone
  7. 7A Broth usually contains?Image for question 7
    1. AStock, cut Vegetables, a starch and a protein.
    2. BStock, Minced meat, potatoes, Pasta.
    3. CPuree of Vegetables and Croutons
    4. DSeafood and bacon.
  8. 8A Borstch is mainly flavoured with?Image for question 8
    1. ATurnip.
    2. BBeetroot.
    3. CCarrot.
    4. DRed Cabbage
  9. 9Cockie Leekie is a national dish of which country?Image for question 9
    1. AWales
    2. BScotland
    3. CIreland
    4. DEngland
  10. 10A Bisque is general flavoured with what?Image for question 10
    1. AChicken.
    2. BMollusc.
    3. CCrustacea.
    4. DWhite Fish.

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Description
Try this quiz to help you revise prior to your underpinning knowledge test. Do more research at http://en.wikipedia.org/wiki/Soup
Language
English
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