Most soups can be classified by cooking technique and appearance as either clear or thick. Clear soups include broths, made from meat, poultry, fish, or vegetables as well as consommé, which are broths clarified to remove impurities. Thick soups are those made from vegetables cooked in a liquid that is thickened with a starch and [...]

This week we learned about Classic mother sauces and knife skills. Here is my journal entry for the week. THE COMPONENTS OF A SAUCE: The major sauces are basically made of three components: 1. A liquid, the body of the sauce; stocks, milk, and fats 2. A thickening agent, roux, starch, and liaison: cream, egg [...]