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Red Seal Cook practice questions

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Question 1Common Occupational Skills (safety, sanitation, tools and equipment)

What is the minimum length of time staff should scrub lathered hands during routine handwashing in a food premises?

  1. 60 seconds
  2. 20 seconds Correct answer.
  3. 10 seconds
  4. 5 seconds

Explanation

Food-safety standards require a minimum 20-second scrub of lathered hands, covering palms, backs, between fingers, under nails and wrists, followed by thorough drying with a single-use towel. The contact time allows soap to lift and rinse away transient microorganisms.

Question 2Common Occupational Skills (safety, sanitation, tools and equipment)

Which temperature range is known as the danger zone for potentially hazardous foods?

  1. -18 °C to 0 °C (0 °F to 32 °F) Correct answer.
  2. 0 °C to 4 °C (32 °F to 40 °F)
  3. 60 °C to 74 °C (140 °F to 165 °F)
  4. 4 °C to 60 °C (40 °F to 140 °F)

Explanation

Bacteria multiply most rapidly between 4 °C and 60 °C, so foods are kept either below 4 °C or above 60 °C. Time spent in this band must be minimized and recorded.

Question 3Common Occupational Skills (safety, sanitation, tools and equipment)

Which class of fire extinguisher is designed for fires involving deep-fryer oil and other cooking media?

  1. Class C
  2. Class A
  3. Class B
  4. Class K Correct answer.

Explanation

Class K extinguishers use a wet chemical agent that saponifies hot cooking oil and cools the surface, making them the correct choice for commercial fryer and grill fires. Water and standard dry chemicals can splash burning oil or fail to knock down the fire.

Question 4Common Occupational Skills (safety, sanitation, tools and equipment)

On a cook's knife, what is the thick metal band at the junction of the blade and the handle called?

  1. The heel
  2. The spine
  3. The bolster Correct answer.
  4. The tang

Explanation

The bolster is the thick collar where the blade meets the handle; it adds balance and acts as a finger guard. The tang is the section of blade that extends into the handle, the spine is the unsharpened top edge, and the heel is the rear portion of the cutting edge.

Question 5Common Occupational Skills (safety, sanitation, tools and equipment)

Where should a container of raw poultry be stored inside a walk-in cooler?

  1. On the top shelf, above the salads
  2. On the shelf beside the cooked meats, at eye level
  3. On the door shelf, next to the dressings
  4. On the lowest shelf, below ready-to-eat foods Correct answer.

Explanation

Raw foods are stored below ready-to-eat foods, and raw poultry goes on the lowest shelf because its juices can drip and because it requires the highest cooking temperature. This shelf order stops drips from contaminating foods that will not be cooked again.

Question 6Common Occupational Skills (safety, sanitation, tools and equipment)

In what order are the compartments of a three-compartment sink used?

  1. Rinse, sanitize, wash
  2. Wash, sanitize, rinse
  3. Sanitize, wash, rinse
  4. Wash, rinse, sanitize Correct answer.

Explanation

Items are washed in hot detergent water, rinsed in clean water to remove soil and detergent, then immersed in sanitizer for the required contact time before air drying. Skipping the rinse dilutes the sanitizer and reduces its effectiveness.

Question 7Common Occupational Skills (safety, sanitation, tools and equipment)

A chemical spray bottle in the dish pit has lost its label. Where should staff find its hazards, first-aid measures and handling instructions?

  1. The label of a similar cleaning product
  2. The kitchen recipe binder
  3. The supplier's delivery invoice
  4. The Safety Data Sheet kept on file Correct answer.

Explanation

The Safety Data Sheet, supplied by the manufacturer and kept accessible to workers, lists hazards, first-aid measures, storage and spill procedures. Unlabelled containers must be relabelled or discarded, and chemicals are never transferred into food containers.

Question 8Common Occupational Skills (safety, sanitation, tools and equipment)

What temperature should a probe thermometer read in a properly prepared ice-water bath?

  1. 100 °C (212 °F)
  2. 0 °C (32 °F) Correct answer.
  3. -18 °C (0 °F)
  4. 4 °C (40 °F)

Explanation

An ice-water bath sits at the freezing point of water, 0 °C (32 °F), so a thermometer that reads anything else needs adjustment before use. This ice-point check is quick, safe and repeatable during service.

Question 9Common Occupational Skills (safety, sanitation, tools and equipment)

A large pot of stock must be cooled for storage. Within what time must it drop from 60 °C to 20 °C (140 °F to 68 °F)?

  1. 4 hours
  2. 2 hours Correct answer.
  3. 30 minutes
  4. 6 hours

Explanation

The two-stage cooling standard requires food to fall from 60 °C to 20 °C within 2 hours, then from 20 °C to 4 °C within a further 4 hours. Splitting the drop into stages keeps the food out of the fastest bacterial growth range as briefly as possible.

Question 10Common Occupational Skills (safety, sanitation, tools and equipment)

To what internal temperature must previously cooked food be reheated before hot holding?

  1. 54 °C (130 °F)
  2. 74 °C (165 °F) Correct answer.
  3. 82 °C (180 °F)
  4. 60 °C (140 °F)

Explanation

Reheating must bring the food to 74 °C (165 °F) for at least 15 seconds within 2 hours, which gives a margin that kills vegetative pathogens that may have grown during cooling and storage. Merely reaching hot-holding temperature does not destroy those organisms.

Question 11Common Occupational Skills (safety, sanitation, tools and equipment)

What is the minimum holding temperature for hot food on a buffet line?

  1. 60 °C (140 °F) Correct answer.
  2. -18 °C (0 °F)
  3. 4 °C (40 °F)
  4. 74 °C (165 °F)

Explanation

Hot food must be held at 60 °C (140 °F) or above so it stays out of the danger zone; the temperature of each dish is checked at least every two hours. Food that falls below this level is reheated to 74 °C or discarded.

Question 12Common Occupational Skills (safety, sanitation, tools and equipment)

What chlorine concentration is typically targeted for a sanitizing solution used on food-contact surfaces?

  1. 250 ppm
  2. 100 ppm Correct answer.
  3. 10 ppm
  4. 500 ppm

Explanation

A chlorine sanitizer for food-contact surfaces is mixed to about 100 ppm, verified with test strips, and given the required contact time before air drying. Stronger solutions leave chemical residue and can be toxic, while weaker ones fail to kill pathogens.

Question 13Common Occupational Skills (safety, sanitation, tools and equipment)

What final rinse temperature should a high-temperature dishwashing machine reach to sanitize dishes?

  1. 60 °C (140 °F)
  2. 71 °C (160 °F)
  3. 49 °C (120 °F)
  4. 82 °C (180 °F) Correct answer.

Explanation

A high-temperature machine relies on a final rinse of about 82 °C (180 °F) at the manifold or plate level to sanitize by heat. Wash water is cooler, so the final rinse is the step that actually destroys microorganisms.

Question 14Common Occupational Skills (safety, sanitation, tools and equipment)

How should reusable wiping cloths be handled between uses during service?

  1. Kept dry on the cutting board
  2. Stored in a detergent solution
  3. Hung over the oven handle
  4. Stored in the sanitizing solution Correct answer.

Explanation

Wiping cloths are kept submerged in a bucket of sanitizing solution at the correct concentration, with the solution changed as it becomes soiled. A dry or merely soapy cloth spreads soil and microorganisms from surface to surface.

Question 15Common Occupational Skills (safety, sanitation, tools and equipment)

When using a fire extinguisher with the PASS technique, where should the nozzle be aimed?

  1. At the middle of the flames
  2. At the base of the flames Correct answer.
  3. At the smoke above the fire
  4. At the top of the flames

Explanation

PASS stands for Pull, Aim, Squeeze, Sweep, and the agent is directed at the base of the flames where the fuel is burning. Sweeping side to side coats the burning surface and prevents the fire from flaring back.

Question 16Common Occupational Skills (safety, sanitation, tools and equipment)

Which technique best protects a cook's back when lifting a heavy stock pot from the floor?

  1. Hold the pot at arm's length to keep it away from the body
  2. Twist the torso while lifting to move the load quickly
  3. Bend the knees and keep the load close to the body Correct answer.
  4. Keep the legs straight and bend forward at the waist

Explanation

Bending the knees keeps the load within the legs' stronger muscles, and holding it close to the body shortens the lever arm on the spine. Twisting while loaded is what most often causes a back injury, so the whole body should turn instead.

Question 17Common Occupational Skills (safety, sanitation, tools and equipment)

What is the safe operating practice when slicing product on a mechanical meat slicer?

  1. Wear a cloth glove on the hand that feeds the product
  2. Wipe the blade with a cloth while it is running
  3. Remove the guard for thin slices so the blade is visible
  4. Keep the blade guard in place and use the food pusher Correct answer.

Explanation

Guards and pushers keep hands away from the blade, and they are never removed while the machine is running. Cleaning is done only after the machine is switched off and unplugged.

Question 18Common Occupational Skills (safety, sanitation, tools and equipment)

What is the difference between honing and sharpening a knife?

  1. Sharpening is done before every service, while honing is done twice a year
  2. Honing is used only on serrated blades, while sharpening is for straight blades
  3. Honing straightens the edge, while sharpening grinds away metal Correct answer.
  4. Honing grinds away metal, while sharpening straightens the edge

Explanation

Honing with a steel realigns a rolled edge and is done frequently during service, while sharpening on a stone or grinder removes metal to form a new edge and is done far less often. Confusing the two either wears blades away prematurely or leaves a dull edge.

Question 19Common Occupational Skills (safety, sanitation, tools and equipment)

Which condition is a valid reason to reject a delivery of canned goods?

  1. The cans have deep dents along the seams Correct answer.
  2. The best-before date is eight months away
  3. The cases are stacked two high on a pallet
  4. The labels are dusty from the warehouse

Explanation

Deep dents at the seams or rims can create pinholes that let microorganisms in, so those cans are rejected along with swollen, leaking or badly rusted cans. Dusty labels and a several-month shelf life are not food-safety defects.

Question 20Common Occupational Skills (safety, sanitation, tools and equipment)

In a cook-chill kitchen, which of the following is a critical control point in the HACCP plan?

  1. Washing fresh produce under running water
  2. Rotating stock using the first-in, first-out rule
  3. Cooking the product to 74 °C (165 °F) Correct answer.
  4. Cleaning the walk-in cooler floor nightly

Explanation

A critical control point is a step where a measurable limit must be met to prevent, eliminate or reduce a hazard to an acceptable level; cooking to a verified internal temperature is the classic example. Cleaning, rotation and produce washing are supporting programs but do not carry a critical limit that determines product safety.

Question 21Common Occupational Skills (safety, sanitation, tools and equipment)

A hose is left submerged in a mop sink full of sanitizer while still attached to the faucet. What device best protects the drinking-water supply from contamination?

  1. A check valve installed on the sink drain
  2. A pressure-reducing valve on the supply line
  3. An air gap or vacuum breaker on the faucet Correct answer.
  4. A water softener upstream of the sink

Explanation

Back-siphonage can pull sink contents into the potable lines when supply pressure drops, and an air gap or vacuum breaker physically breaks that connection. Submerging a hose end is exactly the condition these devices are designed to control.

Question 22Common Occupational Skills (safety, sanitation, tools and equipment)

A bimetallic probe thermometer reads 2 °C (36 °F) after being held in an ice-water bath for three minutes. What is the correct interpretation?

  1. The thermometer is accurate because ice water is never exactly 0 °C
  2. The thermometer reads low by 2 °C and needs no adjustment
  3. Ice-water baths cannot be used to check bimetallic thermometers
  4. The thermometer reads high by 2 °C and must be recalibrated before use Correct answer.

Explanation

Melting ice water is at 0 °C, so a reading of 2 °C means the instrument is reading 2 degrees too high across its range. It must be adjusted with its calibration nut until it reads 0 °C, or the foods it checks will be undercooked and misjudged for holding.

Question 23Common Occupational Skills (safety, sanitation, tools and equipment)

A cook has an infected cut on one finger. Growth of which microorganism is most closely linked to that condition?

  1. Listeria monocytogenes
  2. Bacillus cereus
  3. Staphylococcus aureus Correct answer.
  4. Clostridium botulinum

Explanation

Staphylococcus aureus lives on skin and in infected wounds and is introduced into food by hands, where it produces a toxin that cooking does not destroy. Workers with infected cuts are excluded from food handling or must cover the wound with a waterproof dressing and glove.

Question 24Common Occupational Skills (safety, sanitation, tools and equipment)

A small kitchen must perform raw poultry butchery and salad plating in the same work area. Which control best prevents cross-contamination?

  1. Place both stations next to the same handwashing sink
  2. Run the exhaust fan at a higher speed during butchery
  3. Use one cutting board for both tasks, wiped with a dry cloth between them
  4. Schedule raw work before ready-to-eat work and clean and sanitize between tasks Correct answer.

Explanation

When physical separation is impossible, time separation backed by full cleaning and sanitizing is the reliable control, so raw work always runs before ready-to-eat work. A dry wipe leaves soil and microorganisms behind and actually spreads them across the board.

Question 25Food Safety and Sanitation

What is the temperature danger zone for potentially hazardous foods?

  1. 60°C to 74°C
  2. 0°C to 4°C
  3. 4°C to 60°C Correct answer.
  4. -18°C to 0°C

Explanation

Potentially hazardous foods must be kept out of the range where bacteria multiply rapidly. The danger zone is 4°C to 60°C (40°F to 140°F).

Question 26Food Safety and Sanitation

A cook is calibrating a probe thermometer using the ice-point method. What reading should the thermometer show in a properly prepared ice-water slurry?

  1. 100°C
  2. 0°C Correct answer.
  3. -18°C
  4. 4°C

Explanation

An ice-water slurry at standard pressure is 0°C (32°F). A calibrated probe thermometer should read 0°C in the slurry.

Question 27Food Safety and Sanitation

A large pot of beef stew must be cooled. Which schedule follows the standard two-stage cooling rule?

  1. 60°C to 20°C within 4 hours, then 20°C to 4°C within 2 hours
  2. 60°C to 20°C within 2 hours, then 20°C to 4°C within 4 hours Correct answer.
  3. 60°C to 20°C within 6 hours, then 20°C to 4°C within 6 hours
  4. 60°C to 4°C within 6 hours with no intermediate temperature checkpoint

Explanation

The two-stage cooling rule requires 60°C to 20°C within 2 hours, then 20°C to 4°C within 4 hours, for a total of 6 hours.

Question 28Food Safety and Sanitation

What is the minimum recommended time for scrubbing hands with soap and warm water during routine handwashing?

  1. 20 seconds Correct answer.
  2. 15 seconds
  3. 5 seconds
  4. 10 seconds

Explanation

Routine handwashing should last at least 20 seconds, using soap and warm running water, before rinsing and drying.

Question 29Food Safety and Sanitation

A cook will prepare raw chicken and then slice ready-to-eat vegetables. Which practice best prevents cross-contamination?

  1. Clean and sanitize the cutting board and knife before slicing the vegetables Correct answer.
  2. Rinse the board with warm water and continue
  3. Use the same board but place the vegetables on a paper towel
  4. Wipe the board with a dry cloth and reuse the same knife

Explanation

Raw poultry juices can carry pathogens such as Salmonella and Campylobacter. Cleaning and sanitizing the board and knife between raw animal food and ready-to-eat food prevents cross-contamination.

Question 30Food Safety and Sanitation

What is the purpose of FIFO in a commercial kitchen?

  1. To ensure new deliveries are placed at the front for quick access
  2. To use the oldest stock first and reduce waste and spoilage Correct answer.
  3. To freeze all products before their expiry date
  4. To record staff training hours

Explanation

FIFO stands for first in, first out. Older stock is used before newer stock so food does not expire or spoil in storage.

Question 31Food Safety and Sanitation

A guest informs the server of a severe peanut allergy. Which kitchen action is most appropriate?

  1. Remove peanuts from the finished dish after plating
  2. Serve the dish with a warning label and no other changes
  3. Prepare the dish with clean utensils, a sanitized work area, and ingredients checked for peanut content Correct answer.
  4. Use the same fryer oil because peanut protein is destroyed by heat

Explanation

Even trace amounts of an allergen can cause a severe reaction. Clean utensils, a sanitized area, and verified ingredients reduce cross-contact.

Question 32Food Safety and Sanitation

Hot potentially hazardous food on a buffet must be held at or above what temperature?

  1. 57°C
  2. 50°C
  3. 40°C
  4. 60°C Correct answer.

Explanation

Hot holding must keep food at or above 60°C (140°F) to prevent bacterial growth. Food below this temperature should be reheated or discarded according to policy.

Question 33Food Safety and Sanitation

A cook reheats a batch of chili for hot holding. What internal temperature must it reach?

  1. 70°C for at least 15 seconds
  2. 60°C for at least 15 seconds
  3. 66°C for at least 15 seconds
  4. 74°C for at least 15 seconds Correct answer.

Explanation

Reheated potentially hazardous food must reach 74°C (165°F) for at least 15 seconds before hot holding.

Question 34Food Safety and Sanitation

Which is an acceptable method for thawing frozen chicken breasts?

  1. In the refrigerator at 4°C or lower Correct answer.
  2. In a sink of warm standing water
  3. In a hot holding cabinet at 60°C
  4. On a prep counter at room temperature

Explanation

Refrigerator thawing at 4°C or lower keeps the food out of the danger zone as it thaws. Other acceptable methods include cold running water and microwave followed by immediate cooking.

Question 35Food Safety and Sanitation

A shipment of refrigerated raw poultry arrives. Which condition is acceptable for receiving?

  1. The product is at 3°C with intact packaging and a clean delivery vehicle Correct answer.
  2. The product is at 9°C and the driver says it was just packed
  3. The packaging is torn and the poultry is exposed
  4. The product is at 7°C but will be frozen immediately

Explanation

Refrigerated potentially hazardous food should be received at 4°C or lower with intact packaging and a clean vehicle. Higher temperatures or damaged packaging are grounds for rejection.

Question 36Food Safety and Sanitation

Several customers become ill with vomiting about 2 hours after eating fried rice at a restaurant. The rice was cooked in the morning, held at room temperature, and fried to order. Which explanation best fits?

  1. The rice was contaminated by norovirus from an ill food handler
  2. The rice was held below 4°C and then rapidly reheated
  3. The cooked rice supported Bacillus cereus, which produced a heat-stable toxin during room-temperature holding Correct answer.
  4. The rice contained Clostridium botulinum toxin from anaerobic packaging

Explanation

Bacillus cereus can survive cooking as spores; when cooked rice is held warm at room temperature, spores germinate and produce a heat-stable emetic toxin. The short incubation and rice vehicle fit this illness.

Question 37Food Safety and Sanitation

A bulging can of low-acid vegetables is found in dry storage. Why must it be discarded rather than opened and tasted?

  1. The anaerobic conditions can allow Clostridium botulinum to produce a deadly toxin without visible spoilage Correct answer.
  2. The can has absorbed oxygen, making the vegetables unsafe
  3. Bulging only means the product has frozen and thawed
  4. The can's metal is toxic when dented

Explanation

Clostridium botulinum can grow in anaerobic, low-acid canned foods and produce a neurotoxin that is not destroyed by brief reheating. A bulging can is a sign of gas production and must be discarded.

Question 38Food Safety and Sanitation

What concentration of chlorine sanitizer is commonly used for food-contact surfaces?

  1. 50 ppm
  2. 500 ppm
  3. 200 ppm
  4. 100 ppm Correct answer.

Explanation

A chlorine sanitizer solution for food-contact surfaces is typically 100 ppm available chlorine, with a contact time specified by local rules. Test strips should confirm the concentration.

Question 39Food Safety and Sanitation

What is the correct order for manual dishwashing?

  1. Sanitize, wash, rinse, air dry
  2. Wash, rinse, sanitize, air dry Correct answer.
  3. Rinse, wash, air dry, sanitize
  4. Wash, sanitize, rinse, air dry

Explanation

Manual dishwashing follows scrape, wash, rinse, sanitize, and air dry. Air drying avoids recontaminating sanitized items with a towel.

Question 40Food Safety and Sanitation

Which sign is the strongest evidence of a rodent infestation in dry storage?

  1. Rodent droppings and gnaw marks on packaging Correct answer.
  2. Condensation on cans
  3. A spider web in a corner
  4. A single fly near the door

Explanation

Droppings and gnaw marks are direct evidence that rodents are present. Sightings, rub marks, and burrows can also indicate activity.

Question 41Food Safety and Sanitation

A cook develops vomiting and diarrhea during a shift. What should the manager do?

  1. Send the cook home only after the shift ends
  2. Move the cook to the dish pit and continue the shift
  3. Exclude the cook from food handling and require reporting to the health unit as required Correct answer.
  4. Allow the cook to continue if hands are washed more often

Explanation

A food handler with vomiting or diarrhea can spread pathogens such as norovirus and Salmonella. Exclusion from food handling and reporting under local rules are required to protect guests.

Question 42Food Safety and Sanitation

How should cleaning chemicals be stored in a kitchen?

  1. In unmarked spray bottles near the prep sink
  2. Mixed together in a single container to save space
  3. Above the food prep table for easy access
  4. In a separate, labeled area away from food and food-contact surfaces Correct answer.

Explanation

Chemicals must be stored in labeled containers in a separate area away from food, utensils, and food-contact surfaces. This prevents accidental contamination and misuse.

Question 43Food Safety and Sanitation

In a HACCP plan for roasted chicken, which step is most likely a critical control point?

  1. Plating the chicken
  2. Preparing the marinade
  3. Cooking the chicken to an internal temperature of 74°C Correct answer.
  4. Receiving the chicken

Explanation

A critical control point is a step where a hazard can be prevented, eliminated, or reduced to an acceptable level. Cooking to 74°C controls bacterial pathogens in poultry and is a classic CCP.

Question 44Food Safety and Sanitation

A catered picnic includes sliced ham that a food handler prepared while having a cut on the hand. Many guests develop nausea and vomiting within 3 hours. Which agent is most likely responsible?

  1. Listeria from unpasteurized dairy
  2. E. coli from contaminated water
  3. Salmonella from undercooked poultry
  4. Staphylococcus aureus toxin from the ham Correct answer.

Explanation

Staphylococcus aureus can be carried on skin and introduced to food during handling; the toxin causes vomiting with a short incubation of about 1 to 6 hours. The ham and rapid onset fit staphylococcal food poisoning.

Question 45Stocks, Soups and Sauces

Which liquid should raw bones be placed in to begin a white stock?

  1. Hot white stock
  2. Salted simmering water
  3. Cold water Correct answer.
  4. Boiling water

Explanation

Bones are covered with cold water so that blood and soluble proteins dissolve and rise as scum that can be skimmed away. Starting with hot liquid coagulates the surface proteins immediately, trapping impurities inside and producing a cloudy, less clean-tasting stock.

Question 46Stocks, Soups and Sauces

In a classic mirepoix for stock, the ratio of onion to carrot to celery by weight is:

  1. 2 : 1 : 1 Correct answer.
  2. 1 : 2 : 2
  3. 3 : 2 : 1
  4. 1 : 1 : 1

Explanation

The standard stock mirepoix uses twice as much onion as each of the other two vegetables, giving 2:1:1. Onion dominates because it supplies most of the aroma and sweetness, while carrot and celery support it.

Question 47Stocks, Soups and Sauces

A roux is made by cooking equal parts by weight of flour and:

  1. Egg yolk
  2. Stock
  3. Fat Correct answer.
  4. Cream

Explanation

A roux is flour and fat in equal weights cooked together so the fat coats the starch granules and the raw flour taste cooks out. The liquid to be thickened is added afterwards.

Question 48Stocks, Soups and Sauces

Hollandaise sauce is best described as:

  1. A starch-thickened butter sauce
  2. A warm butter and egg yolk emulsion Correct answer.
  3. A tomato-based butter emulsion
  4. A vinegar and brown stock reduction

Explanation

Hollandaise is a warm emulsion in which clarified butter is dispersed into egg yolk stabilized with an acid reduction. The yolk proteins act as the emulsifier, so the sauce must be held warm but never boiled.

Question 49Stocks, Soups and Sauces

Which liquid is combined with a blond roux to make a velouté?

  1. Milk
  2. Brown stock
  3. White stock Correct answer.
  4. Tomato purée

Explanation

Velouté is a blond roux whisked with a white stock such as chicken, veal or fish. The pairing of roux colour and liquid is what separates the classical mother sauces.

Question 50Stocks, Soups and Sauces

A consommé is which kind of soup?

  1. A shellfish bisque
  2. A cream soup bound with roux
  3. A clarified clear soup Correct answer.
  4. A thick puréed soup

Explanation

Consommé is a full-flavoured stock clarified with a raft of ground meat, egg white and mirepoix so that it is perfectly clear. It is served unthickened, which is what distinguishes it from thick soups.