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Soups and Sauses

Retakes are coming up

TermDefinition
Broth made using only meat, poultry, seafood, or vegetables
Cream made with milk instead of broth
Stock Is made using bones and meat/rich-flavored broth
Consome is a clear, rich-flavored that results from clarifying homemade stock
Clarify add a slightly beaten egg white and few pieces of egg shell to the boiling broth as the protein coagulate
Roux a paste of fat and flour (connected to white sauce)
Thickened Cream Soup uses a thin white sauce and contains vegetables, meat, poultry, fish that are pureed or cut into small pieces
Bisque Rich, thickened Cream Soup, uses light cream in place of milk, usually contains shellfish
Chowder made from un-thickened milk, contains vegetables, meat, poultry, or fish; most contain potatoes, which help add thickness. A few chowders contain tomatoes and water instead of milk
white sauce ingredients flour, fat, milk, salt
Appetizer Noche soup
Main Dish Chicken and Dumplings
Canned part of the water is removed
Cubes bouillon used for flavoring
Dehydrated requires only boiling water
Created by: user-1877215
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