Soup Prep: Grade 9 TLE

Froggy Jumps

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About this activity

Soup basics for TLE

Created by

Valerie Belarmino

Philippines

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Froggy Jumps Soup Prep: Grade 9 TLEOnline version Soup basics for TLE by Valerie Belarmino 1 What is the first step in preparing kitchen for soup to ensure safety and hygiene? a Wash hands with soap for at least 20 seconds b Turn on the stove first c Skip washing and start cutting 2 Which ingredient is commonly used as a thickener in soups? a Sugar b Pureed fruit c Cornstarch 3 What is a key knife safety rule during prep? a Use a sharp knife and cut away from your body b Keep blades loose for quick slips c Cut towards your body 4 To ensure soup safety, what should you do before serving? a Bring to a rolling boil and then simmer b Only simmer for 1 minute and stop c Never boil; just warm 5 What does mise en place mean in cooking? a Cooking everything at once b Freezing all ingredients first c Having ingredients measured and ready before cooking 6 Why should soup simmer instead of boiling vigorously? a Boiling gives better flavor b To preserve texture and prevent overcooking c Simmering makes it roast faster 7 How should you adjust salt in soup safely? a Taste and add salt gradually in small amounts b Add salt only after serving c Dump in salt by the handful 8 What safety practice is important when handling a hot pot? a Carry the pot by the lid b Use pot holders and avoid bare hands c Use a metal spoon as a thermometer 9 What is a nutritional benefit of adding vegetables to soup? a Adds fiber and vitamins b Reduces flavor c Increases fat content 10 What is roux in soups and sauces? a A type of vegetable b A herb blend c A fat and flour base used as a thickener

Froggy Jumps

Soup Prep: Grade 9 TLEOnline version

Soup basics for TLE

by Valerie Belarmino

What is the first step in preparing kitchen for soup to ensure safety and hygiene?

Wash hands with soap for at least 20 seconds

Turn on the stove first

Skip washing and start cutting

Which ingredient is commonly used as a thickener in soups?

Sugar

Pureed fruit

Cornstarch

What is a key knife safety rule during prep?

Use a sharp knife and cut away from your body

Keep blades loose for quick slips

Cut towards your body

To ensure soup safety, what should you do before serving?

Bring to a rolling boil and then simmer

Only simmer for 1 minute and stop

Never boil; just warm

What does mise en place mean in cooking?

Cooking everything at once

Freezing all ingredients first

Having ingredients measured and ready before cooking

Why should soup simmer instead of boiling vigorously?

Boiling gives better flavor

To preserve texture and prevent overcooking

Simmering makes it roast faster

How should you adjust salt in soup safely?

Taste and add salt gradually in small amounts

Add salt only after serving

Dump in salt by the handful

What safety practice is important when handling a hot pot?

Carry the pot by the lid

Use pot holders and avoid bare hands

Use a metal spoon as a thermometer

What is a nutritional benefit of adding vegetables to soup?

Adds fiber and vitamins

Reduces flavor

Increases fat content

What is roux in soups and sauces?

A type of vegetable

A herb blend

A fat and flour base used as a thickener

You can integrate the game into an LMS compatible with LTI 1.1 or LTI 1.3 such as Canvas, Moodle, or Blackboard. This way, the scores will be automatically saved into the platform’s gradebook.

Soup Prep: Grade 9 TLE

Froggy Jumps

About this activity

Created by

Download the paper version to play

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Soup Prep: Grade 9 TLEOnline version

by Valerie Belarmino

What is the first step in preparing kitchen for soup to ensure safety and hygiene?

Which ingredient is commonly used as a thickener in soups?

What is a key knife safety rule during prep?

To ensure soup safety, what should you do before serving?

What does mise en place mean in cooking?

Why should soup simmer instead of boiling vigorously?

How should you adjust salt in soup safely?

What safety practice is important when handling a hot pot?

What is a nutritional benefit of adding vegetables to soup?

What is roux in soups and sauces?