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25: In Review Questions
List three categories into which soups are divided.
Broth soups and consommés are examples of _____ soups.
True or false. The added vegetables and meat determine the quality of the soup.
A. True
B. False
List two functions the clearmeat performs in consommé preparation.
Explain the difference between a purée and a cream soup.
A traditional bisque is thickened with _____.
List three cold soups.
True or false. Soup garnishes should be bitesized or smaller.
A. True
B. False
What is the most important factor to consider when serving soup?
Soup served in a soup _____ cools off more quickly and spills more readily.
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