About this document
Grade 10 TLE Cookery Q3: Stocks & Soups by Jayzi Vicente is a document available to read on EtoBox.
This document provides information about preparing stocks and soups. It discusses the importance of stocks as the foundation of cooking and comfort of soups. It defines different types of stocks like chicken, white, and brown stock and ingredients used to prepare them. It also defines different types of soups like clear soups, thick soups, cream soups, bisques, and chowders. It outlines principles for preparing stocks and soups such as using cold water, appropriate vegetable sizes, and selecting protein.
- Author
- Jayzi Vicente
- Language
- EN