Starters, Soups And Sauces

Question 1

Thin soups

Answer 1

Clear soups

Broth

Question 2

Thick soup

Answer 2

Purées

Thickened soups by liaison

Question 3

Liaison =

Answer 3

Thickening ingredient

Prevents sinking of food to the bottom

Question 4

Stock

Answer 4

Liquid in which veg and or bones have been simmered gently for a long time.