COOKERY NCII Q4,Module 2: Soups

Froggy Jumps

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Select the best answer in order for the frog to get to the shore!

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Fritchie Rosas

Philippines

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COOKERY NCII Q4,Module 2: Soups


Froggy Jumps COOKERY NCII Q4,Module 2: SoupsOnline version Select the best answer in order for the frog to get to the shore! by Fritchie Rosas 1 Based on the topic in Cookery Quarter 4, Module 2, what can you make out from Stocks? a Soups b Bouillon c Broth 2 What is true about soup? a Soup is always thick and served cold b Soup must contain meat to be considered a soup c Soup is based on stock added with other ingredients for a variety of flavor 3 How are broth and bouillon different with stock? a They do not have difference at all. b Stocks can be served as is unlike broth and bouillon. c Broth and bouillon can be served as is whereas stock is used in producing other dishes. 4 What do you call the soup that is made of clear season stock or broth with addition of vegetables and meat? a consomme b bechamel c vegetable soup 5 Which of the soups is an example of thick soup? a bouillon b bechamel c consomme 6 Which among the choices is different from the others? a Bechamel b Consomme c Bisque 7 It is a kind of cream soup based in crustaceans like shrimps and lobsters. a Chowder b Bisque c Vichyssoise 8 Which soup can be served cold? a Vichyssoise b Cream of Mushroom Soup c Clam Chowder 9 Why do we need to prepare stock and soup with cold water? a To make the stock get done faster b Cold water helps extract the protein from the meat and bones, making it more flavorful c It is more convenient and readily available 10 When you make fish stock with vegetable, how should be the cut of vegetables be made? a It must be in chunks since the fish can cook fast. b It must me of equal size to the fish. c It must be in thin strips like julienne so it would be cooked almost the same time with the fish. 11 Why must the vegetable be cubed when you make brown stock? a because brown stock takes a long time to make b because that should it be done. c because it is necessary in order for the stocks to be flavorful. 12 Why do we simmer the stocks and not boil it instead? a Boiling facilitates gentle extraction. b Simmering causes agitation of ingredients c Boiling causes cloudiness through agitation of ingredients. 13 Which meat should be added last in the cooking process? a Less tender meat b Poultry c Fish 14 Which meat should be added the early in the cooking process to ensure proper cooking a b Fish c Less tender cuts 15 When soup becomes too sticky, what should be done? a Add more spices and seasonings b Reduce the liquid more c Add more stock or water

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COOKERY NCII Q4,Module 2: Soups

Froggy Jumps

About this activity

Created by

Download the paper version to play

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COOKERY NCII Q4,Module 2: SoupsOnline version

by Fritchie Rosas

Based on the topic in Cookery Quarter 4, Module 2, what can you make out from Stocks?

What is true about soup?

How are broth and bouillon different with stock?

What do you call the soup that is made of clear season stock or broth with addition of vegetables and meat?

Which of the soups is an example of thick soup?

Which among the choices is different from the others?

It is a kind of cream soup based in crustaceans like shrimps and lobsters.

Which soup can be served cold?

Why do we need to prepare stock and soup with cold water?

When you make fish stock with vegetable, how should be the cut of vegetables be made?

Why must the vegetable be cubed when you make brown stock?

Why do we simmer the stocks and not boil it instead?

Which meat should be added last in the cooking process?

Which meat should be added the early in the cooking process to ensure proper cooking

When soup becomes too sticky, what should be done?