Please enable JavaScript.
Coggle requires JavaScript to display documents.
Unit 3 (Food Safety (Clean, Seperate, Cook, Chill), Terms (Glaze, Bechamel…
Unit 3
-
-
Soups
Broth
soup consisting of meat or vegetable chunks, and often rice, cooked in stock.
Cream
the thick white or pale yellow fatty liquid that rises to the top when milk is left to stand and that can be eaten as an accompaniment to desserts or used as a cooking ingredient. :
puree
a smooth, creamy substance made of liquidized or crushed fruit or vegetables.
a liquid dish, typically made by boiling meat, fish, or vegetables, etc., in stock or water.
-