(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