Please enable JavaScript.

Coggle requires JavaScript to display documents.

Unit 3 (soups (thick soups (thick and basically cream), clear soups (clear…

- - - - clear and made from rich broth
- - - - Almost always water should be cold
    - - combination of chopped vegetables to add flavor ,nutrient and flavor
    - - combination of herbs and veggies
    - - includes bones,meat and fish trimmings and veggies, to provide flavor
- - - - made by simmering tomato product with flavors,seasonings
    - - made from thicken brown stock contains tomato sauce
    - - roux whitch is a cream or a white sauce
    - - a blond sauce made to thicken a light stock
    - - french word for dutch made out of egg yolks