The document provides guidelines for preparing soups. It states that most soups are cooked at a gentle simmer and stirred occasionally. Stock or broth is the basic ingredient in clear soups. Broth is made from a combination of water, vegetables, meat, and seasoning. There are two kinds of thick soups: cream soups and puree soups. The document also provides suggestions for garnishing soups, such as using toasted hazelnuts with butternut squash soup, croutons for texture and absorbing broth, and fresh herbs and oil for flavor and presentation.

2. GAY AID LAY LINES

3. FREE REPAIR RING

4. THICK KNEE KISS

5. PLAY LAY BORE POO ALL

6. GUIDELINES IN PREPARING
SOUPS

7. 1. Most soups are
cooked at gentle
simmer and stirred
occasionally.

8. 2. Finishing
techniques are
important when
preparing soup for
service.

9. 3. Stock or broth is
the basic
ingredients in clear
soups.

10. 4. Broth is made from a
combination of water,
vegetables, beef, fish,
chicken or veal; Mirepoix
and bouquet garnishing.

11. 5. One type of clear soup
is consommé. This is rich,
flavorful broth or a stock
that has been clarified.

12. 6. There are two kinds
of thick soup-cream
soups and puree
soups.

13. HOW TO
GARNISH SOUPS

14. It adds a nice,
crunchy texture to
soups and are
perfect for absorbing
flavorful broth.

16. These are a fun garnish
for soups. Float them
on top or let them
dangle over the edge
for dramatic
presentation.

17. A drizzle of flavorful
oil and fresh herbs
chiffonade add an
elegant look to a
soup.

19. Toasted hazelnuts
are a delicious
complement of
butternut squash
soup.

20. SEATWORK

21. ________________1. It is a delicious
complement of butternut squash soup.
________________2. It adds a nice,
crunchy texture to soups and are perfect
for absorbing flavorful broth.

22. ________________1. This kind of
garnish needs to Float on top or let
them dangle over the edge for dramatic
presentation.
________________2. A drizzle of
flavorful oil and fresh herbs chiffonade
add an elegant look to a soup.

23. _____________5. it is a
bunch of herbs, typically
encased in a cheesecloth bag,
used for flavoring a stew or
soup.