What are common ingredients used to thicken a cream soup? Give basic guidelines for preparing a cream soup, including tips for lower-fat variations. How can a chef avoid curdling problems when preparing a cream soup? Any food safety tips?
What will be an ideal response?
See section 15-1.
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Compare the diet and activity level of our ancestors 10,000 years ago to our diet and our average activity level today
Batters are mixed only until
A. the dry ingredients are moistened. B. the eggs are no longer visible. C. the butter is melted. D. all of the above occurs.
Which substance is considered to be a proven ergogenic aid that increases athletic performance?
A. coenzyme Q-10 B. bee pollen C. carnitine D. salt tablets E. None of these substances have been proven to increase athletic performance.
A woman walks for an hour 5 times per week. When exercising at a low intensity which of the following is your fuel source?
a. a mixture of carbohydrate and fat a. a mixture of carbohydrate and fat b. carbohydrate c. protein and carbohydrate d. fat