on the menu
back of the house
leftovers
soup's up
souper pretty
100
two types of soup
What is clear and hearty?
100
temperature of the liquid being added to the main ingredient
What is cold?
100
reheat all soups over this type of heat
What is direct heat?
100
temperature soups must be held at for serving
What is 165 degrees?
100
an element added to the soup after it is finished cooking
What is a garnish?
200
three types of clear soups
What is broth, consomme and specialty?
200
used to thicken a soup
What is a starch or a liaison?
200
the type of pot used to reheat soups
What is a heavy-gauge pot?
200
a soup should be brought to the table this amount of time after it is ready
What is as soon as it is ready?
200
garnishes should be this small to be easy to eat
What is spoon-size?
300
three types of hearty soup
What is cream, puree and bisque?
300
most equipment needed to make soup
What is a soup pot, wooden or medal spoons, colanders, blender, food processor?
300
to warm thinner hearty soups, stir this often
What is constantly?
300
covering soups prevents this
What is cross contamination?
300
cream soups are often garnished with small pieces of this
What is the main ingredient?
400
the French term for a broth
What is Bouillon?
400
the difference between a broth and a consomme
What is the use of clarification to clear broth?
400
thick hearty soups need extra care such as this
What is pour a thin layer of water or broth into pot before cold soup?
400
an uncovered container of soup develops this
What is skin?
400
a popular garnish for a hearty soup
What is a crouton?
500
a process that adds flavor and color while removing particles
What is clarification?
500
the order of adding ingredients to make a hearty soup
What is saute aromatics, add liquid, add roux, add remaining ingredients, simmer, skim, remove aromatics, puree?
500
the thin layer of water or broth added to heavy soups helps avoid this
What is scorching the starchy bottom?
500
a container in a steam table is called this
What is a bain marie?
500
a common garnish for bisque soups
What is cooked seafood?
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