soups Flashcards
1
Q
based on stocks added with other ingredients for variety of flavor, appearance and aroma
A
soups
2
Q
soups based on clear, unthickened broth or stock
A
clear soups
3
Q
process to make the broth clear and transparent
A
clarification
4
Q
simple clear soup without solid ingredients
A
Broth and Boullin
5
Q
clear seasoned stock/broth with one or more vegetable
A
vegetable soups
6
Q
has been clarified to make it clear and transparent
A
consomme
7
Q
type of soup thickened to provide heavier consistency
A
Thick soups
8
Q
milk thickened with roux
A
bechamel sauce
9
Q
stock thickened with roux and usually finished with liaison heavy cream egg yolk
A
veloute sauce
