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Unit 3 (Stocks (Vegetable (basic ingredients: vegetables, herbs, spices…

- - - - primarily ones that can stand alone
    - - clear soup made from rich broth
      - combine ground beef, poultry, beaten egg and other things... then add clear broth
    - - one of the easiest to prepare
      - uses meat-based stock or broth
      - all vegetables cut to the same size
      - sometimes pasta or grain is added
  - - - roux, cream, or vegetable puree
    - - made by grinding the main ingredient in a food processor
      - split pea, navy green, butternut squash
      - course, thick, and heavy
      - contain milk and cream
    - - thick, very smooth
      - made with (sometimes puree'd) vegetables
  - - - usually made from shellfish and contains cream
      - easily curdle
    - - made from fish, seafood, or vegetables
      - compared to stews because they are hearty and chunky
      - usually contain potatoes
      - thickened with roux
      - easily curdle
    - - cooked
      - uncooked