Prepare stocks/soups for required menu items

• Principle - Comprehensive and fundamental law; a rule of conduct and facts of nature.
• Preparation- To make ready beforehand for some purpose.
• Classification - Systematic arrangement in group or categories
• Stocks- The most basic preparation found in professional kitchen.
• Soup -A liquid food specially with a meat, fish or vegetables stocks.
• Purees- Vegetable soup thickened with starch.
• White stock - Made from beef or veal bones.
• chicken stock - Made from the chicken bones.
• Brown stock - Made from beef or veal bones that have been browned in an oven.
• Chowder - Hearty soup made from fish and shellfish
• Bouquet garni - Assortment of fresh and aromatic ingredients tied in a bundle.
• Mirepoix - A French term for the combination of coarsely chopped onions, carrots and celery.
• Veloutes - Soup thickened with egg, butter and cream.
• Fish stock - Made from fish boned and trimmings left oven after filleting.
• Bisques - Thickened soup made from shellfish.
• They are referred to in French as fonds de cuisine?