Soup
Stock
Clear liquid produced from simmering meats, vegetables, herb in water.
Stocks, broths, and consommes are all ________ soups
What liquid is usually used for making stock?
Which of the following would you use if you were making a purred soup?
Two broad categories of soup include:
A cold soup:
What is a stock-based soup with a thin, watery consistency?
What is generally added to vegetable cream soups to give them texture?
What type of specialty soup is generally made from shellfish?
What is a hearty soup that contains visibly large chunks of the main ingredients.
What are the five classifications of Soup?
Most bisque soups are made from what?
Specialty soup that may be cooked or uncooked, and then chilled
Distinguished by unusual ingredients or methods
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