(8) (_a_) What proportion of bone to meat should be used in making soup
from fresh meat? (_b_) For what two purposes are vegetables used
in soup?
(9) Explain briefly the making of stock from meat.
(10) (_a_) Why should the cooking of the meat for stock be started with
cold water rather than with hot water? (_b_) What disposal should be
made of meat from which stock is made?
(11) (_a_) Of what value are flavorings in the making of soups? (_b_)
What precaution should be taken in the use of flavorings?
(12) Explain how grease may be removed from soup.
(13) How may soup be cleared?
(14) (_a_) For what purposes is thickening used in soups? (_b_) Mention
the materials most used to thicken soups.
(15) What precaution should be taken to keep soup or stock from
spoiling.
(16) What point about the serving of soup should be observed if an
appetizing soup is desired?
(17) What kind of dish is used for serving: (_a_) thin soup? (_b_) thick
soup?
(18) (_a_) What is a cream soup? (_b_) Give the general directions for
making soup of this kind.
(19) (_a_) How may the soup course of a meal be made more attractive?
(_b_) In what ways should soup accompaniments be a contrast to the soup?
(20) (_a_) Explain the making of croutons. (_b_) What is the most
satisfactory way in which to prepare celery that is to be served
with soup?
ADDITIONAL WORK
Plan and prepare a dinner menu from the recipes given in the lessons
that you have studied.
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