TLE Flashcards by Jing Jing

Q

simple clear soup without solid ingredients

A

broth and bouillon

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Q

clear seasoned stock

A

vegetable soup

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Q

rich, flavorful stock

A

consumme

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Q

soup thickened with roux, beurre manie

A

cream soup

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Q

vegetable soup thickened by starch

A

purees

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Q

thickened soup made from shell fish

A

bisques

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Q

hearty soup made from fish

A

chowders

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Q

soup thickened by egg, butter, cream

A

veloutes

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Q

Japanese asuki bean soup

A

osheriku

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Q

a chinese soup

A

tonge sui

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Q

thickening agents

A

rice
flour
grain
cornstarch

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