Book 3: Vocabulary Practice 1 and 2 | Baamboozle - Baamboozle

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Let’s learn some of the terms in Book 3, Chapters 1 and 2.

Study Slideshow

It is a pot in which soup stock is prepared.

Stockpot

It is a liquid dish, typically savoury and made by boiling meat, fish, or vegetables in stock or water.

Soup

It is a stock made from beef (as from beef seared to give color) or from a mixture of meats including beef.

Brown Stock

It is a type of soup that is prepared using cream, light cream, or milk as a key ingredient.

Cream Soup

True or False: Soup is flavourful liquid used in the preparation of sauces and stews, derived by gently simmering various ingredients in water.

False. STOCK is the correct term, not soup.

These are foods that remain unused or unconsumed during a meal.

Leftovers

It is a food which has been crushed or beaten so that it forms a thick, creamy, smooth liquid.

Puree

It is a thin soup or stock made by stewing meat, fish, or vegetables in water.

Bouillon

It is a rich soup typically containing fish, clams, or corn with potatoes and onions.

Chowder

It a soup that is made by simmering vegetables or meat without thickeners or dairy products in a liquid until all the flavors are released.

Clear Soup

It is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.

Consommé

The process of removing impurities from a liquid such as melted butter, meat stock, or vegetable stock. This is usually accomplished by skimming the surface of the liquid as it is heated.

Clarification

It is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.

Stew

This soup is thickened using flour, corn-starch, cream, vegetables, gelatines and other ingredients.

Thick Soup

True of False: Bisque is an example of clear soup.

False. Bisque is an example of thick soup.

It means that something is made at home and not bought from a store.

Home-made