• All about soups • Value of soup in the meal • General classes of soup. • Classes of soup denoting consistency. • Classes of soups denoting quality • Stock for soup and its uses • Varieties of stock • Additional uses of stock. • Soup extracts • The stockpot - nature, use and care of stockpot. • Flavoring stock. • Making of soup. • Principal ingredients. • Meat used for soup making • Herbs and vegetables used for soup making. • Processes involved in making stock. • Cooking meat for soup. • Removing grease from soup. • Clearing soup. • Thickening soup. • Serving soup. • Recipes - stocks • Recipes - soups
