TLE - L7 Soups and L1 Charcuterie

5. are soups that are made from broth or stock that is clear and light. Clear soups can be consumed as they are or they can be garnished first with meat or vegetables.
8. is a forcemeat baked using a mold that is also called a terrine.
10. are mixtures of ground meats that are stuffed in a casing usually made of animal intestines. Regions around the world have their own way of preparing sausages using different flavoring ingredients.
11. meat of cattle or cows.
12. are seasoned mixtures of ground meats and fats that are used as stuffing or filling for sausages, pâtés, and other charcuterie products.
13. a Filipino soup consisting of meat, fish or shrimp and a variety of vegetables, traditionally soured with tamarind.

1. are kitchen equipment used to weigh ingredients.
2. is a Spanish soup of blended vegetables that is served cold.
3. is a hearty soup usually made from fish, shellfish, and vegetables.
4. is a soup made from seasoned broth and vegetables.
6. is a Japanese soup made with miso and dashi.
7. a kitchen equipment used to mince or grind meat.
9. is a French word defined as the process of preserving and flavoring meats such as pork, beef, game, poultry, fish, and seafood by means of curing, smoking and other preservation techniques.
11. is a Ukrainian soup that is made from white or brown stock and a variety of vegetables.
14. a type of forcemeat that is partially cooked. The meat to be used is seared first before grinding it.