| A | B |
|---|
| A lowfat Italian soup w/ vegies | Minestrone |
| Creole soup thickened w/okra | Gumbo |
| A cold Spanish soup | Gazpacho |
| A liquid base for soups/sauces | Stock |
| Bouquet Garni | simmered herbs tied in a bundle |
| Onions, ce lery and carrots added to stock | Mirepoix |
| Flavored, thickened liquid | sauce |
| Basic French white sauce | Bechamel |
| Five basic sauces | Mother Sauces |
| versatile sauce made with vegetables | Tomato sauce |
| tomato sauce w/oil and herbs | marinara |
| adding seasonings to butter | compound butter |
| raw fruit/vegies, spices, onions, chiles | salsa |
| 3 types of soups include clear, thick, and ? | speciality |
| and | consomme |
| cream of chicken, mushroom | thick soup |
| solution for too much salt in soup | add a raw, peeled potato |
| soup made w/shellfish and cream | bisque |
| used to add color and texture | garnishes |
| sauce made w/lemon juice, butter and eggs | hollandaise |
| sauce made with meat juice, thickening, and milk/cream | gravy |
| Russian beet soup | Borscht |
| egg in broth | Egg drop soup |
| a cooked mixture with equal parts of fat and flour | roux |
| thickening agent 2x thicker than flour | cornstarch |
