TLE 10-Quiz 3 4th Quarter
Quiz by Kimwel
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- Q1
Starches and vegetables used as garnishes should be cooked separately ,reheated and placed in the soup bowl before the hot soup is added.
truefalseTrue or False30s - Q2
Garnishes should be cooked just until done;meat and poultry should be tender and falling apart.
falsetrueTrue or False30s - Q3
In garnishing siup, the meats and vegetables used should be neatly cut into an appropriate and uniform shape and size.
truefalseTrue or False30s - Q4
Julienne cuts of poultry or ham, sliced sausage,croutons,grated cheese or bacon bits are good garnishes for purée soups.
truefalseTrue or False30s - Q5
Items such as crunchy croutons pr oyster crackers, or crispy crumbled bacon on a cream soup, or diced meat in a chowder soup add a textural variety that makes the final product more appealing.
truefalseTrue or False30s - Q6
Garnishes should be unattractive.
falsetrueTrue or False30s - Q7
The temperature for hot clear soups should be 240 degree farenheit.
falsetrueTrue or False30s - Q8
Standard portionfor appetizer soup should be 6 to 8 ounces or 200 to 250 ml
truefalseTrue or False30s - Q9
Standard portion for main course portion should be 10 to 12oz or 300-400ml
falsetrueTrue or False30s - Q10
Standar quality for cream soup should be too thick and too heavy.
falsetrueTrue or False30s