Question Bank on Soups - Food Production Questions & Notes. Here I will be providing varieties of Questions on Soups. Q 1: Name the Garnishes which are Commonly used in Soups? ANS: Croutons, Profitroles, Cereals, Cheese, Meats, Poultry, Seafood, Pastas and Vegetables. Q 2: Name Two Types of Thin Soups? ANS: Unpassed and Passed Soups Q 3: Name 5 Thick Soups? ANS: Puree, Cream, Chowders, Bisques and Veloutes Q 4: Name Two Unpassed Soups? ANS: Broths and Bouillons Q 5: Name Passed Soup? ANS: Consommes are Passed Soups Q 6: Name 4 Types of Soups ANS: Thin Soups, Thick Soups, Cold Soups and International Soups Q 7: Name 5 Consomme Soups? ANS: Alexandra, Andalouse, Bretonne, Carmen and Colbert Q 8: Name some Garnishes used in Consomme Soups? ANS: Royal, Egg Drops, Tapioca, Breton, Dubarry and Celestine Q 9: Name 5 Puree Soups? ANS: Compiegne, Conti, Conde, Grecque and Lamballe Q 10: Name 5 Cream Soups? ANS: Ambassadeur, Bretonne, Crecy, W...
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