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ВходUnit 2. Soups
Список вопросов теста
Вопрос 1
содержащий кусочки, насыщенный суп?
Варианты ответов
- broth
- bones
- hearty soup
- liaison
Вопрос 2
бульон-?
Варианты ответов
- broth
- bones
- hearty soup
- liaison
Вопрос 3
кости-?
Варианты ответов
- broth
- bones
- hearty soup
- liaison
Вопрос 4
chowder -?
Варианты ответов
- густая похлебка
- насыщенный суп
- прозрачный суп
Вопрос 5
S_ _ _ _r,-?
Варианты ответов
- делать пюре
- кипятить
- кубики бульонные
Вопрос 6
_________ play a very important role on the menu and are served as a starter to stimulate the appetite.
Варианты ответов
- Chowder
- Broth
- Soups
Вопрос 7
_________ is a passed, strong, concentrated stock.
Варианты ответов
- Bouillon
- Consommé
- Classification of soups
- Broth
Вопрос 8
__________ is an unpassed soup, prepared from beef, veal, poultry and vegetables.
Варианты ответов
- Bouillon
- Consommé
- Classification of soups
- Broth
Вопрос 9
The main difference between them is that broth is made by ____________meat and
_________ while stock is made by simmering bones and vegetables.
Варианты ответов
- simmering
- served
- vegetables
- beef
- powder
Вопрос 10
Veloute Soup-?
Варианты ответов
- is a type of thick soup prepared from the purée of vegetables, meat, fish or poultry and cream or milk.
- is thickened with liaison of egg yolks and cream, added just before service.
- are made by simmering dried or fresh high-starch vegetables, in stock or water, then puréeing the soup.
- is a passed, strong, concentrated stock.
Вопрос 11
Cream Soup -?
Варианты ответов
- is a type of thick soup prepared from the purée of vegetables, meat, fish or poultry and cream or milk.
- is thickened with liaison of egg yolks and cream, added just before service.
- are made by simmering dried or fresh high-starch vegetables, in stock or water, then puréeing the soup.
- is a passed, strong, concentrated stock.
Вопрос 12
Consommé -?
Варианты ответов
- is a type of thick soup prepared from the purée of vegetables, meat, fish or poultry and cream or milk.
- is thickened with liaison of egg yolks and cream, added just before service.
- are made by simmering dried or fresh high-starch vegetables, in stock or water, then puréeing the soup.
- is a passed, strong, concentrated stock.
Вопрос 13
_______which is made from the bones of fish, cooked for a shorter time than other stocks and used for fish dishes.
Варианты ответов
- Brown stock
- Fish stock
- Vegetable stock
- White stock
Вопрос 14
___________ which is made without meat or bones, is usually prepared with vegetables such as celery, carrot and onion, and is used for soups and vegetarian dishes.
Варианты ответов
- Brown stock
- Fish stock
- Vegetable stock
- White stock
Вопрос 15
Ingredients:
x 1 cup pearl barley
x 3 cups water
x 8 cups Beef broth
x 2 teaspoons olive oil
x 2 cloves garlic, minced
x 1 onion, coarsely chopped
x 3 stalks celery
x 1/2 pounds extra lean ground round steak
x 1/2 pound fresh mushrooms
x 1 teaspoon Worcestershire sauce
x 1/8 teaspoon powdered thyme
x 1/8 teaspoon marjoram
Варианты ответов
- Barley Mushroom soup
- Chicken-and-Beef Stock
- Cream soup of Corn
Вопрос 16
Liaison is made of …..
Варианты ответов
- butter and flour
- egg yolk and cream
- egg white and milk
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