Question Bank on Soups - Food Production Questions & Notes

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, Washington and Chantilly

Q 11: Name 5 International Soups?
ANS: Minestrone, Green turtle soup, Creole, Paprika and French onion soup

Q 12: Name 3 types of Chowder?
ANS: Clam Chowder, Seafood Chowder and Oyster Chowder

Q 13: Origin of Minestrone Soup?
ANS: ITALY is Origin of Minestrone Soup

Q 14: Origin of Green turtle Soup?
ANS: ENGLAND is Origin of Green turtle Soup

Q 15: Origin of French onion Soup?
ANS: FRANCE is Origin of French onion Soup

Q 16: Origin of Petite marmite Soup?
ANS: FRANCE is Origin of Petite marmite Soup

Q 17: Origin of Scotch broth and Cock-a-leekie Soup?
ANS: SCOTLAND is Origin of Scotch broth and Cock-a-leekie Soup

Q 18: Origin of Creole Soup?
ANS: NEW ORLEANS is Origin of Creole Soup

Q 19: Origin of Mulligatawny Soup?
ANS: INDIA is Origin of Mulligatawny Soup

Q 20: Origin of Bortsch Polonais Soup? 
ANS: POLLAND is Origin of Borstsch Polonais Soup

Q 21: Origin of Mahattan Clam Chowder Soup?
ANS: AMERICA is Origin of Manhattan Clam Chower Soup

Q 22: Origin of Olla-podrida and Gazpacho
ANS: SPAIN is Origin of Olla-podrida and Gazpacho

Q 23: Origin of Hotch Pot Flamanda Soup?
ANS: BELGIUM is Origin of Hotch Pot Flamanda Soup

Q 24: Origin of Laberkroedel Soup?
ANS: GERMANY is Origin of Laberkroedel Soup

Q 25: Origin of Paprika Soup?
ANS: Hungary is Origin of Parika Soup



Comments

Post a Comment

Popular posts from this blog

What is Front Office Voucher? Types of Vouchers in Front Office - Hotel Management Notes

Image
What is Front Office Voucher? Types of Vouchers in Front Office - Hotel Management Notes Voucher definition: A document detailing a transaction to be posted to a front office account; used to communicate information from a POS (Point of Sale) to the front office. Types of Voucher:  - Visitors Paid Out Voucher - Miscellaneous Charge Voucher - Cash Receipt Voucher - Telephone Call Voucher - Travel Agent Voucher - Commission Voucher - Guest Allowance Voucher - Restaurant/ Bar Check Voucher 1. Visitors Paid Out (VPO): The money paid by the hotel on behalf of guests. Reasons: Payment for taxi Florist charges Postage and courier charges Emergency medical expense  2. Miscellaneous Charge Order (MCO):  It is prepared for miscellaneous services and facilities like laundry, health club, beauty salon. MCO is to be signed by the guest before posting into the guest folio. 3. Cash Receipt Voucher:  It is an acknowledgement that a payment has been m...
Read more

Hierarchy of Hotel Staffs - Hotel Organization Chart

Image
Hierarchy of Hotel Staffs - Hotel Organization Chart. This chart includes the different levels or positions of employees in a Hotel and there can be further divisions in it, depending on the Hotel but this is mostly followed by a Hotel Organization. This Includes: * GENERAL MANAGER * ASSISTANT MANAGER * DEPUTY ASSISTANT MANAGER A) Financial Director Accountant Cashier B) Front Office Manager Assistant Front Office Manager Front Desk Agents Valet Parking C) HR Manager HR Assistant D) Food & Beverages Director Kitchen Manager - Executive Chef - Chef Lead Restaurant Manager - Food Runner - Waiter - Cashier E) Sales Manager Assistant Sales Manager Reservation F) Logistics Manager Purchase Manager Maintenance Manager Security Manager Driver
Read more

Question Bank on Cooking Methods - Food Production Questions & Notes

Image
Question Bank on Cooking Methods - Food Production Questions & Notes. This Page has Various Questions on Cooking Methods which are Boiling, Poaching, Steaming, Stewing, Roasting, Grilling, Broiling, Baking and  Frying. They are used in preparation of various Foods. Q 1: When Blanching Method is Used in Cooking? ANS: Blanching Method is used when Food needs to be precooked. Q 2: What is the temperature required in Poaching Method? ANS: 93 °  to 95 °  Celsius Q 3: Name two methods of Steaming? ANS: Indirect Steaming and Direct Steaming Q 4: Name 3 Methods of Roasting? ANS: Pot Roasting, Oven Roasting and Spit Roasting Q 5: Name Two Frying Methods? ANS: Deep Frying and Shallow Frying Q 6: What is Simmering? ANS: Simmering is heating the food when cooking just under Boiling temperature. Q 7: Name Two Foods which are cooked by POACHING METHOD? ANS: INKOKT LAX and KOTMIS SATSIVI Q 8: Name Two Foods which are cooked by STEAMING ...
Read more