Nebraska FFA Quiz Bowl 2026 – 400 Free Practice Questions to Pass the Exam

The term for a clear soup made with long thin strips of vegetables is "Julienne." This culinary technique involves cutting vegetables into matchstick-sized pieces, which are then often used in soups to create a visually appealing dish while allowing the flavors of the vegetables to shine through. Unlike consommé, which is a type of clarified stock, or chowder and bisque, both of which are thicker and often cream-based, julienne specifically refers to the method of preparing the vegetables that are prominent in the soup.

The focus on clear soups traditionally emphasizes clarity and simplicity, enhancing the soup's flavor while maintaining a light texture. By using julienne-cut vegetables, chefs aim to create a dish where the presentation is as important as the flavor, making it an excellent choice in gastronomy.