At What Temperature Should Hot Cream Soups Be Served

Q20: What is the thickener in puréed soups?<br>A)

Q21: What is formed when clearmeat is brought

Q22: How can you rescue a poorly clarified

Q23: Garnishes should be added to hot soups

Q24: The basic technique for making broths is

Q26: What is the name for a chilled

Q27: Only a cold and degreased stock or

Q28: All chowders contain milk or cream.

Q29: Which of the following is NOT contained

Q30: Cream soups should be made from soft