Commodities: Soups, Vegetables & Rice is one of 9 topics in the Grade 11 Hospitality Studies CAPS syllabus, covered across 3 lessons on Study Vault. Below are real practice questions from this topic with full worked answers.
Sample practice questions
Easy
1. Which category of soup includes broth and consomme?
Thin soups
Thick soups
Special soups
Cold soups
Answer: Thin soups — Thin soups include broth (a light, clear liquid) and consomme (a clarified, concentrated, very clear stock-based soup).
Easy
2. What is a bisque?
A smooth, rich, cream-based soup traditionally made from shellfish
A light, clear broth with no thickening at all
A hearty, chunky vegetable soup with no seafood
A soup that is always served cold
Answer: A smooth, rich, cream-based soup traditionally made from shellfish — Bisque is a smooth, rich, cream-based soup traditionally made from shellfish, classified as a special soup.
Medium
3. Name the type of thick soup that is thickened by pureeing the main vegetable or ingredient itself, rather than adding a separate thickening agent.
Answer: puree soup — A puree soup is thickened by pureeing the main vegetable or ingredient itself, rather than by adding a separate thickening agent.
