These are based on stocks added with other ingredients for variety of flavor, consistency, appearance and aroma.

These are based on a clear, unthickened broth or stock.

This is rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.

These are soups that are thickened to provide a heavier consistency

These are soups thickened with roux, beurremanie, liaison, or other thickening agents, plus milk, or cream.

These are hearty soups made from fish, shellfish or vegetables usually containing milk and potatoes

1st basic principles of preparing soup

4th basic principles of preparing soup

It is a flavorful liquid, usually thickened that is used to season, flavor, and enhance other foods.

A basic sauce was used milk which is thickened with flour enriched with butter.

It is made from stock (ham/pork) and tomato products seasoned with spices and herbs.

It refers to thickening the sauce to the right consistency.

It is a mixing the starch with fat

It is mixing the starch with a cold liquid.

This means swirling a liquid in a sauté pan to cooked particles of food remaining on the bottom.

A kind of roux cooked to a light brown color and a nutty aroma.

A kind of roux to cook just enough to cook the raw taste of flour.

This fat results to finest sauces because of its flavor.

Chicken fat, beef drippings, and lard are examples of ______ fat.