👤

Identification type Identity the following words and write your answer on the space provide before that number 1.These are the most preparations found in professional kitchen 2.It is a combination of equal parts of fat and flour in weight cooked together to form a paste. 3.It is the French term fo the combination of coarsely chopped onions carrots and celery used to flavor stocks. 4.It is a French term for a stock? 5.These are based on stock added with other ingredients for variety of flavours, consistency, appearance and aroma. 6.An ingredients in preparing stocks that helps dissolve connective tissues, and flavour and body from bones.
7.It is a vegetable soup thickened with starch.
8.It is a variation on the traditional soup wherein the temperature when served is kept at or below temperature.


Pa help guys​