Soups And Sausces

3. While ___ stock is made with bones consume is enriched with pieces of the chicken veal or beef.
4. and bouillon can be used interchangeably and are considered to be among the simplest of soups to make.
5. These ____ have enough starch so the puree will not need anything added to bind it.
7. is a concentrated clear soup, and is the most sophisticated of the clear soups.
8. The ___ of a broth or bouillon comes from simmering the ingredients for a long period of time.
9. are a derivation of consommés with special flavors.
11. Broths, consommés, essences, and chilled ___ soups are all types of clear soup.
12. A ___must be thickened enough to cling lightly to the food, this is called Nipper.
13. are the backbone of western cuisine from which much of the kitchen depends
14. extracts would be truffle, asparagus, fennel, tomato or tarragon extract.
15. Purees of ___ vegetables or legumes include beans, lentils, split peas, and others.
17. In the ___ there were two basic methods were used to prepare cream soups.

1. When a____wine or liqueur is used to flavor or perfume a consommé it is added at the end just before service.
2. A sauce__ prepared with care and near perfection can take a meal to the next level
4. are usually accompanied fried croutons.
6. will collect on the surface of the stock during the early stages of cooking
10. The flavors come from ___ of aromatics, flavorful herbs, plants, vegetables or mushrooms.
16. The thickening agent is rice or the bread of ____ fried in butter
17. soups are purees of starchy vegetables or leguminous, whereas the puree of poultry, game, fish, and shellfish are more called coulis.