Soups Stocks and Sauces

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CateringFurther Education (Key Stage 5)

This lesson contains 15 slides, with interactive quizzes and text slides.

Items in this lesson

Soups Stocks and Sauces

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State the timeframe and temperature for chilling a stock.

Slide 7 - Open question

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Roux-based

Potage

Shellfish

Puree

minestrone

Paysanne

Potato and leek

Chicken velouté

cream of asparagus

Lobster bisque

Clam chowder

lentil

Slide 10 - Drag question

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wordwall.net

Slide 15 - Link

Soups Stocks and Sauces

Items in this lesson

Slide 1 - Slide

Slide 2 - Slide

Slide 3 - Slide

Slide 4 - Slide

Slide 5 - Slide

Slide 6 - Slide

Slide 7 - Open question

Slide 8 - Slide

Slide 9 - Slide

Slide 10 - Drag question

Slide 11 - Slide

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Slide 15 - Link

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