Soup (Junior Cert Home Economics): Quizzes
📚Quizzes
Practise the questions
12 questions from this quiz
ShowHide
Practise the questions
12 questions from this quiz
What are the three main ingredients used to make soup?
What are the three main ingredients used to make soup?
Stock, vegetables, meat or fish
Which soup is served cold?
Which soup is served cold?
Gazpacho
How is a puréed soup prepared?
How is a puréed soup prepared?
Blended until smooth
What ingredients thicken a thickened soup?
What ingredients thicken a thickened soup?
Starchy ingredients like flour/potatoes
What is another name for clear soup?
What is another name for clear soup?
Consommé
What does broth contain?
What does broth contain?
Finely chopped meat and vegetables
Which nutrients does soup provide?
Which nutrients does soup provide?
Protein, fibre, vitamins, minerals
Why is soup cost-effective?
Why is soup cost-effective?
Uses inexpensive veg and leftovers
How should ingredients be cut for soup?
How should ingredients be cut for soup?
Diced finely for maximum flavour
Why should soup be simmered?
Why should soup be simmered?
To develop flavour without evaporating
What characteristic should good soup have regarding fat?
What characteristic should good soup have regarding fat?
Grease-free with no fat layer on top
What is an advantage of fresh carton soups?
What is an advantage of fresh carton soups?
High quality and good nutrition