L. Read the directions carefully. Write the word True if the statement is correct and False if it is not.
1. Vegetable stock can also be used as soup.
2. Left over food means foods that are spoiled.
3. A soup similar to stock is called clear soup.
4. Chowder is a thick vegetable soup made with broth, milk, or water as base. 5. Purees are vegetable soup thickened with lemon juice.
6. Corn starch is the common thickening agent for soup.
7. Most protein, vitamins, and minerals dissolve in water.
8. Thick soups may continue to thicken during cooking.
9. Green vegetables should be added time 15-20 minutes of cooking.
10. Poultry needs to be added early enough so that it cooks thoroughly.
1. Vegetable stock can also be used as soup.
2. Left over food means foods that are spoiled.
3. A soup similar to stock is called clear soup.
4. Chowder is a thick vegetable soup made with broth, milk, or water as base. 5. Purees are vegetable soup thickened with lemon juice.
6. Corn starch is the common thickening agent for soup.
7. Most protein, vitamins, and minerals dissolve in water.
8. Thick soups may continue to thicken during cooking.
9. Green vegetables should be added time 15-20 minutes of cooking.
10. Poultry needs to be added early enough so that it cooks thoroughly.
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Answer:
Stocks are flavorful liquids used in the preparation of soups, sauces, and stews, derived by gently simmering various ingredients in water