soup

_____soup rely on a good stock to be the base and main part of the soup.

• Pureed

• Clear/ broth

• Cream

• Bisque

The soup often have the addition of _____at the end.

• Cream

• Stock

• Mire poix

• Roux

A ________ is a clarified, highly flavoured stock served as a soup.

• Pureed soup

• Bisque

• Consomme

• Gumbo

A slurry, a liason and a roux are all considered to be?

• Soups

• Only made with butter

• Thickeners

• Aromatics

All soups can be served either hot or cold?

• True

• False