CBSE Board Skill Subject Class 10 Food Production Chapter 4 Soups full exercise question answer by expert teacher here on this page. This Food Production is also under vocational subject.
Review Questions
I.) Answer the following questions:
1.) What is a ‘Consommé’?
Answer:
A consommé is a soup or broth that has been clear by adding egg whites to soup or broth. Consommés are flavorful foods that can either be vegetarian or meat-based.
2.) What are various thickening agents used in soups?
Answer:
. Cream soups: Thickening agents – cream.
2.) Puree soups: Thickening agents – Starchy vegetables release natural starch thickening the soup
3.) Bisque soups: Thickening agents- Rice
4.) Velouté Soups : Thickening agents- thickened with flour cooked to a light brown colour.
5.) Chowder soups: Thickening agents- starch
3.) Classify and describe thick soups with suitable examples.
Answer: a. Cream soups-are made of chicken, meat or any vegetableThus the soup takes the colour & taste of main ingredient even though there might be other ingredients in small quantities.
b) Purée Soups : These soups are made of dry legumes or fresh starchy vegetables. Hence once cooked and pureed, the starch from the main ingredient itself thickens the soup. g. Purée of potatoes, Purée of lentils, Purée of pumpkin etc.
c) Bisque Soups : These are soups made with shell fish and are usually thickened with rice. Eg. Lobster bisque, corn and leek bisque.
d) Velouté Soups : These are made with meat or vegetable stock thickened with flour cooked to a light brown colour. A mixture of egg yolk and cream is added to it. E. g. Chicken velouté.
e) Chowders : Chowder is a seafood or vegetable stew, often served with milk or cream and mostly eaten with saltine crackers. Eg. Clam chowder, vegetables chowder.
Also See: Chapter 3 Question Answer