They are simple clear soup without solid ingredients?
1. They are simple clear soup without solid ingredients?
Broth or Bouillon -broth or a simple, clear soup without solid ingredients.
2. L1. It is a type of soups based on a clear, unthicken broth or stock. A. Clear Soups B. Broth and bouillon C. Vegetable soupD. ConsommeL2. A Simple clear soup without solid ingredientsA. Clear Soups B. broth and bouillonC. Vegetable soupD. consomme patolong po
Answer:
1. A. Clear Soups
2. B. broth and bouillon
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3. T-Identification.A. Give the correct answer on the following questions1. They are soups based on a clear, unthicken broth.2. A crystal clear, rich and flavorful stocks.3. A simple clear soup without solid ingredients.4. It is a milk thickened with roux5. Hearty soup made with fish, shellfish or vegetables.6. A vegetable soup thicken with starch.7. They are soup thicken with egg, butter and creampa help po plsss
Answer:
1.clear soups
2.conssome
3.broth and bouillion
4.Cream soups
5.Chowders
6.Purees
7.Veloutes
4. which of the following is based on stocks added with other ingredients for variety of flavor consistency appearance and aroma? a. clear soupb. soupc. thick soupd. vegetables soup
Answer:
d
Explanation:
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Based on Stocks added with other ingredients:Answer:B. Soup
Explanation:Soups are known to be well-prepared and offer a full array of munch flavoring ingredients and garnishing opportunities, but aside from this soup is known to be based on stocks that were added with some other ingredients for such variety of flavors, and especially consistency. Soups are also known for their appearance and aromas. Soup are very much a liquid food derived from another viand such as meat, poultry, vegetables, and even fish. Soup is known to come from the Latin word "suppare".
Know the major distinction between Broth and Soup:
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5. What ingredients are known to remove suspended solid food items in preparing clear soup?
Answer:
The essentials are vegetables and stock, plus olive oil or butter and some salt and pepper. After that, all is optional. I usually add some aromatics — onion, garlic, or leeks — and some fresh herbs. You can flavor the vegetables with smoked salt or spices, like curry powder or cumin
Explanation:
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6. what traditional soup that is typically brought clear or starch thickened soup a clear soap
Explanation:
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7. what are the similarities of clear soup and thickened soup??
Answer:
A clear soup is a clear fat free stock to which vegetables, meat, and/or fish is added.
A thick soup is either a puree, a cream or a veloute.
Purees are soups that are made with potatoes, lentils, bread or rice as a source of starch.
8. What do you call a perfect clear, thin soup and is made by clarifying a rich stock or broth using addedmeat and flavouring ingredients?A. brothB. clear soupC.consomméD. bouillon
Answer:
THE ANSWER IS LETER A
Explanation:
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9. similarities of thick soup and clear soup
Answer:
Unlike thin soups, thick soups are opaque rather than transparent. They are thickened either by adding a thickening agent, such as a roux, or by puréeing one or more of their ingredients to provide a heavier consistency. The difference between thick soup and unpassed soup is that thick soup is viscous in nature.
Explanation:
Answer:
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Unlike thin soups, thick soups are opaque rather than transparent.
They are thickened either by adding a thickening agent, such as a roux, or by puréeing one or more of their ingredients to provide a heavier consistency.
The difference between thick soup and unpassed soup is that thick soup is viscous in nature.
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Explanation:
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10. Clear soups are fairly simple to prepare and, when garnished, areappealing to the eye. What would you serve alongside this soup?
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11. DIFFERENCES and SIMILARITIES of clear soup and thick soup
Answer:
A clear soup is one in which no dark flavorings—e.g., beef broth, soy sauce, oyster sauce, etc. —have been added. It can be thick or thin. Thick soup has either a clear or colored-base to which the addition of cornstarch or flour has been added to make it thicken up when cooking.
12. what called clear soup made by combining a richly flavor stock or broth with specific mixture of ingredients to produce a crystal-clear soup with no traces of fat
Answer:
Thin or Clear Soup
Explanation:
examples:
BROTH
BOUILLONS
CONSUMMÉ
13. SIMILARITIES of clear soup and thick soup
Answer:
A clear soup is one in which no dark flavorings—e.g., beef broth, soy sauce, oyster sauce, etc. —have been added. It can be thick or thin. Thick soup has either a clear or colored-base to which the addition of cornstarch or flour has been added to make it thicken up when cooking.
Explanation:
i hope it hepls
14. 1. What is the known dessert Filipino soup? a. ginataan b. ginisa c. sweet and sourd menudo 2 A traditional soup which is typical broth, clear soup, or starch thickened soup a. cold soup b. fruit soup c. dessert soup d. Asian soup 3. The following are thick soup EXCEPT a chowder b. puree c. consommé d. veloutes 4. A soups based on a clear, unthickened broth or stock. a clear soup b. thick soup c. cream d. béchamel 5. Simple clear soup without solid ingredients a consommé b. vegetable soup c. bisques d. bouillon 6. Thickened soup made from shell fish. a consommé b. vegetable soup c. bisques d. bouillon 7. Vegetable soup thickened with starch. a chowder b. puree d. consommé d. veloutes 8. Soup thickened with egg, butter and cream. a chowder b. puree c. consommé d.
Answer:
1.A
2.C
3.D
4.B
5.A
6.A
7.C
8.B
hope it helps
15. similarities of thickened soup and clear soup in terms of ingredients
Answer:
A clear soup is a clear fat free stock to which vegetables, meat, and fish is added. A thick soup is either a puree, a cream or a veloute. Purees are soups that are made with potatoes, lentils, bread or rice as a source of starch.
16. compare and contrast clear soup from thickened soups. mention significant similarities and differences in term of ingredients, appearance and texture.
A clear soup is a clear fat free stock to which vegetables, meat, and/or fish is added. A thick soup is either a puree, a cream or a veloute. Creams are soups based on béchamel sauce, that have their thickeness adjusted with cream at the end of cooking. Velours are soups that are made with a white roux and stock, then at the end of cooking the thickness is adjusted with egg yolks and cream. They both appear to be varieties of soup, but ones that vary in the amount of thickness. If a soup is clear it is usually a broth or soup that has been strained in the process, removing the ingredients that might—especially if blended or otherwise emulsified—lead to adding thickness. Clear soups can be very flavorful. A happy day has been made by many a clear soup. But thickened soups can be very hearty and supply enough energy for a hard days’ work. Whatever soup you choose, thank your maker for the ingredients that supply the flavor and thickness, in whatever degree, in your soup. Soup is a liquid thing you eat on its own. Sauce is a liquid thing you add to other things. Usually solids.
17. ingredients of clear soup
Answer:
What Is Japanese clear soup made of?.
This simple broth based soup is primarily made of meat broths and vegetables simmered together over a long period of time to create a deep rich flavor. The vegetables are then removed so the soup is clear, and garnishes like scallions and thinly sliced mushrooms are added to the top.
18. B. Directions: write the ingredients and garnishes in preparing soups.Food online selling is popular these days. During this pandemic, the demand for cooked foods of soup which you think most like among netizen nowadays.''Clear Soup''A recipe for______Ingredients:Garnishes:''Thick Soup'' A recipe for_______ Ingredients:Garnishes:(pls answer correctly ty)
Answer:
CLEAR SOUP
On a liquid dietcarrots,french beans, mushrooms, cabbage,bok choy, cauliflower, broccoli, yellow onion, celery stalks & sweet corn.sage leaves fried in brown butterAnswer:
Clear Soup
A recipe for Bouillon
Ingredients: Beef,Chicken or other milk.
Garnished with parley or chives
Thick Soup
A recipe for Veloutes
Ingredients: Egg,butter,cream
Garnished with parley or chives
Explanation:
search the garnished I'm not sure of the answer
19. give the descriptions of clear soup and thick soup.
Answer:
they are yummy and soggy
Explanation:
you're welcome
Answer:
Thick Soups: Bisque
Thick Soups: BisqueClear Soups: BouillonExplanation:
These types fall into two different categories: clear soup and thick soup. Clear soups include consommé, bouillon and broth. Thick soups include purees, velouté, creametc.20. A. Enumerate the principles of cooking soups.B. Make your own recipe on the following soup.1. Clear soup.2. Thick soup.C. Classify the different types of sauce and give its primary ingredients. D. Give the procedure of making Roux. help me
Answer:
1.)B
2.)A
Explanation:
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21. Clear soup are soups based on a clear, unthickened broth or stock. true or false
Answer:
False
Explanation:
clear soup are made be base the way you cook and choose the ingredients. that's why it's suppose to be false.
22. clear soups are soups based on a clear , thickened broth or stock
Answer:
for me maybe broth base on my experience
23. utritasWhat I KnowRead the questions carefully. Choose the letter of your answer and write it on your answer/activity sheetThese are based on stocks added with other ingredients for variety of flavor, consistency, appearance and aroma?A. StocksB SoupsC. SaucesD. DessertWhich of the following is a clear soup?A bisquesB bouillonC. creamD. pureeWhich of the following examples is a thick soup?ersily A. bisquesB. bouillonC. consomméD fruitbc What classification of soup that is based on a clear, unthickened broth or stock?A. Thick Soup B. Clear SoupC. Dessert SoupD. Cold SoupWhen you say soups that are thickened to provide a heavier consistency, you refer toA Cold Soup B. Thick SoupC. Clear SoupD. Dessert SoupWhich among these statements best described the VEGETABLE SOUP?A simple clear soup without solid ingredientsSREB. nich, flavorful that has been clarifiedC. clear seasoned stock with the addition of vegetables, meat, or poultryD. soup thickened with egg, butter and creamA customer ordered a CONSOMME SOUP in a fine-dining restaurant. How does it look?A simple clear soup without solid ingredientsB. clear seasoned stock with the addition of vegetables, meat, or poultryC. rich, flavorful that has been clarifiedD. soup thickened with egg, butter and creamWhich DOES NOT belong to the thickening agents for soups?A RiceB. Corn StarchC. GrainsD. PepperHow will you prepare soup? Which one is the FIRST PRINCIPLE?A. SkimmingB. SimmeringC. Starting with Cold Water D. Select your protein basedWhen are you going to add the green vegetables when cooking soups?7. early in the cooking process5 B. together with the meats, poultry
Answer:
1.a2.c3.d4.b5.c6.a7.c
24. Differentiate Clear soup to Thick soup
Answer:
A clearsoup is clear fat free stock to which vegetables, meat and fish is added.
A Thicsoup is either a cream or a veloute.
25. Soup is classified as clear and thick soup. Clear soups are based on a clearunthicken broth or stock. They may be served plain or garnished with a varietyof vegetables and meats.Thick Soups are soups that are thickened to provide a heavier consistencyThick soup is a cream soup based on béchamel sauce and is finished with aheavy cream.(Modular) Activity 2: On a one whole sheet of paper classify the following as toclear or thick soup. Write A-for clear soup and B-for thick soup.1. tinolang manok4. milo soup2. drop egg soup5. seafood chowder3. mushroom cream soup
Answer:
A. B. B. A. B.hope it helps po, mark me po pls.
26. classification of clear soup and thick soup
Answer:
Thick Soups: Bisque
Clear Soups: Bouillon
Explanation:
Clear soups include consommé, bouillon and broth. Thick soups include purees, velouté, creametc.
27. TRUE or FALSE 6. Soups offer a full array of flavoring ingredients and garnishing opportunities 7. Clear soups are thickened soups and stocks8. A good quality broth should be clear, aromatic and rich-tasting with a very evident flavor of the major ingredient. 9. Thick soup is a cream soup based on béchamel sauce and is finished with a heavy cream. 10. Cream soup based on crustaceans like shrimps and lobsters is chowder.
Answer:
6. TRUE
8.FALSE
10.TRUE
Explanation:
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28. Differentiate Cream soup from Clear Soup.
Answer:
A clear soup is a clear fat Freè stock to which vegetables, meat, and/or fish is added.
✏️For example:
Creams are soups based on bechamel sauce, that have their thickeness adjusted with cream at the end of cooking.
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29. clear soup are generally prepared without using a. meat b. thinkening agent c. stock vegetables
Answer:
A. meat
Explanation:
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30. ESSAY: Why are clear soups served without toppings?
Explanation:
Clear soups are generally served without toppings to let the attractiveness of the clear broth and the carefully cut vegetables speak for themselves. ... Toppings should be placed on the soup just before service so they won't sink or lose their fresh appearance. Their flavors must be appropriate to the soup.
