Ingraham HS

Culinary Arts

Ms. Cooper

Name:___________________________________

Chapter 6 Soups Key Terms

Source: National Restaurant Association. Foundations of Restaurant Management and Culinary Arts Level One. Boston: Prentice Hall 1) What are the two basic kinds of soup? 2) What are examples of variations of these soups? 3) Clear Soups: What are their ingredients in general?

How should they look like?

4) Define consomm:

5) What is a raft in a consomm? What are the rafts ingredients and what is its purpose?

Ingraham HS

Culinary Arts

Ms. Cooper

6) What are the two different kinds of thick soups? And what is their difference?

7) What is bisque? What is a surprising ingredient in bisque?

8) What is chowder?

9) What about soup vs. stew?

10) What is your favorite soup?

11) What soup would you like to learn to make?