Blog

The chef making the soup should _________ the soup frequently as it cooks to see if any other seasoning is require.

What cuts are the major components in making a soup stock?

Clear vegetable soup are based on clear __________.

For a soup that has become too thin, a small amount of __________ may be added.

If the soup is allowed to boil, if it is not properly skimmed during preparation, or it it is cooled and /or stored improperly. A broth may develop a ___________.

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 _______.