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Physics

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Discuss the standards of quality for consommé and bisque soups.

Explain standard portion sizes, temperature, and garnishes in the service of soups.
Provide examples to support your answer.

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Answer:

Appearance. Shiny surface. Good color from main ingredient. ...

Taste. Distinct flavor of the main ingredient (asparagus in cream of asparagus, etc.). No starchy taste from uncooked roux. ...

Texture. Velvety texture. About the consistency of heavy cream.

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