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10 Cards in this Set

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  • Back
Fruit Soups
Tangy and refreshing. Most often served as appetizer.
Nutrient value
Determined by the foods put in your soup.
Clarify
removes solid materials
Clarified Broth
Bouillon cubes (chicken)
Stock
Liquid in which meats and vegetables are cooked.
Pureed
Separates juices and pulp
Bisque
Made from thicken milk and seafood (Example: clam chowder)
White Sauce
Made from milk, flour, fat, and salt amounts. Will determine the thickness.
Convenience Soups
Ready to use. Only need to add water.
Chowder
Soup made with unthicken milk. Fish and vegetables are added in small amounts.