SOUP LESSON | Baamboozle - Baamboozle | The Most Fun Classroom Games!

a Japanese sweet red bean soup made from azuki beans and sugar, often served with mochi (rice cake).

OSHIRUKO

A kind of cream soup based on crustaceans like shrimps and lobsters

BISQUE

STOCK + ROUX

= VELOUTE

FLOUR + FAT

roux

Fruit soups are always served hot only.

FALSE

Tong-Sui is a japanese soup

FALSE

Oshiruko is a chinese soup

FALSE

Ginataan is a Filipino dessert soup made with coconut milk and fruits.

TRUE

Bisque is a thick soup made from shellfish like shrimp or lobster.

TRUE

Thick soups have a light and watery consistency.

FALSE

Consommé is a clarified soup that is clear and transparent.

TRUE

Stocks are usually consumed directly as soup.

FALSE

Broth and bouillon can be served as is.

TRUE

A good quality broth should be cloudy and thick.

FALSE

TRUE OR FALSE Clear soups may be served plain or with garnish.

TRUE

TRUE OR FALSE Clear soups are made from clear stock or broth.

TRUE

a Filipino dessert soup made with coconut milk, milk, fruits (such as banana, jackfruit, or sweet potato), and tapioca pearls. It can be served hot or cold.

GINATAAN

Vegetable soup thickened with starch

VELOUTES

base is usually finished with a liaison of heavy cream egg yolk.

Velouté

rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.

Consommé

clear seasoned stock or broth with the addition of one or more vegetable, meat, or poultry.

Vegetable soup

simple clear soup without solid ingredients. They are similar to stock in technique and in cooking time.

Broth and bouillon

They are soups based on a clear, unthicken broth or stock. They may be served plain or garnished with a variety of vegetables and meats.

CLEAR SOUPS

are based on stocks added with other ingredients for variety of flavor, consistency, appearance and aroma.

SOUPS