Difference between a stock and a broth

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Reference no: EM133144207

1. What are the difference between a stock and a broth?

2. What are the differences between a beef consomme and a beef-based broth? How are they similar?

3. What are the differences between a cream soup and puree soup? How are they similar?

4. Create a recipe for veal consomme.

5. Explain how and why soups are garnished. Describe several ways to garnish a broth style soup.

6. Discuss options for serving soup. What can be done to ensure that soups are served at the correct temperature?

7. Discuss way to incorporate seasonal produce currently available in your area of the country onto a soup that is served cold. which produce items might be best in cooked cold rather than in uncooked cold soups?

8. Create a cream soup recipe using seasonal ingredients available in your local market.

Reference no: EM133144207

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