Important (QUARTER 2) (TLE10) (PHINMA)

• This is a thin soup consisting mostly of broths, bouillons, consommés, and vegetable soup

  Clear Soup
• These are highly flavored soups with viscous or jellied liquid and some solids

  Thick Soup
• These can be both clear and thick soups

  Special and National soups
• This is a white sauce made from chicken or fish with a light roux

  Velouté sauce
• This is a red sauce prepared from tomato products, stock, seasoning, and roux.

  Tomato sauce
• This is a yellow sauce made from egg yolk, butter, lemon juice, and gastric (a mixture of white wine or vinegar, crushed peppers, shallots, and spices).

  Hollandaise sauce
• This is a brown sauce made from onion, celery, butter, flour, and brown roux. It is used in many meat and poultry dishes.

  Espagnole
• This is originally prepared from veal stock.

  Béchamel or Cream sauce
• These are liquid seasoning that enhances the flavors of food.

  Sauces
• Espagnole


  Brown Sauce
• Bechamel or Cream Sauce 


  Cream
• Hollandaise Sauce 


  Yellow Sauce
• Tomato Sauce


  Red Sauce
• Veloutte Sauce


  White Sauce
• Stock


  Liquid Base
• Sauces


  Liquid Seasonings
• Roux


  Base for sauces, gravies, and soups
• Roux


  Thickening Agen
• Puree Soups


  Other thickening agent other than roux