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Puree soups are _______.

Sauces usually refers to thickened liquids that enhance the flavor of salad.

Liquid + thickening agent = __________.

There are 5 mother sauces also called __________ sauces.

Hearty North American soups containing shellfish, potatoes, and milk are often called _______.

The base of gravy is the meat drippings acquired during the roasting period of the meat.

When making a vegetable soup, it is important to remember to _______.

Which of the following is not an ingredient used to clarify a stock?

Consomme is a strong, clear broth or stock of the quality that has been enriched be simmering gently with a combination of lean chopped meat such as ___________.

Which of the following soups is most like a stew ?