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