Chapter 3 Theory of Food (soups)

     Hi assalammualaikum and selamat sejahtera to everyone who read my blog. Now I want to write about what I learned at Chapter 3-Fundamentals of soup in the class at week 4 with my lecturer Chef Naim. First of all was the definition of soup was a liquid food derived from meat, poultry, fish or vegetables. There was 3 classification of soup which was clear, thick and specialty and national. A condomme was a stock or broth that has been clarified to remove impurities so that it was crystal and clear while aa double consomme was use to describa a strong flavored consomme made with ground meat, poultry or seafoof. That's all about chapter 3 and thank you.

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