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Java Games: Flashcards, matching, concentration, and word search. |
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American Regional FINALS prep Stocks and Soups
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| A | B |
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| 2 main ingredients in stock | bones & mirepoix |
| how to make white stock | simmer bones in water with veggies |
| how to make brown stock | caramelize bones before simmering in water with veggies |
| how to make fish stock | slowly cook fish bones or crustacean shells & veggies |
| what is fish fumet | fish stock with wine & lemon juice |
| 7 principles of stock making | Start in cold water, simmer, skim scum, strain, cool, store, degrease |
| 2 main styles of soups | clear & thick |
| 2 types of clear soups | broth and consommes |
| 4 types of thick soups | cream, puree, bisques, chowder |
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