Which option best matches the definition of Puree in culinary terms?

Which option best matches the definition of Puree in culinary terms?

• A. A thick soup thickened by roux
• B. A clear broth clarified
• C. Ground vegetables or legumes processed to a soft paste
• D. A creamy soup derived from shellfish shells

Answer: (C)

Puree means ground vegetables or legumes processed to a soft paste. This describes turning solid ingredients into a smooth, cohesive texture by blending or grinding, sometimes passing through a sieve for extra smoothness. That makes it the best match for the definition. The other descriptions refer to different preparations: a soup thickened with roux is about thickness from flour and fat, not a paste; a clarified broth is a clear, purified liquid stock, not a paste; a creamy soup made from shellfish shells points to a shellfish-based cream soup, not a paste. Purées are used as bases, sauces, or components in soups, and they emphasize a smooth, paste-like texture.

Puree means ground vegetables or legumes processed to a soft paste. This describes turning solid ingredients into a smooth, cohesive texture by blending or grinding, sometimes passing through a sieve for extra smoothness. That makes it the best match for the definition. The other descriptions refer to different preparations: a soup thickened with roux is about thickness from flour and fat, not a paste; a clarified broth is a clear, purified liquid stock, not a paste; a creamy soup made from shellfish shells points to a shellfish-based cream soup, not a paste. Purées are used as bases, sauces, or components in soups, and they emphasize a smooth, paste-like texture.