7. Which of the following is an example of a thick soup?
a. bisque
b. bouillon
C. consommé
d. fruit soup
8. It is a flavorful liquid prepared by simmering meaty bones from meat or poultry, seafood and vegetables.
C. sauce
d. white sauce
9. Ingredients needed in preparing stocks include; bones, acid products, scraps & left-overs, seasonings &
spices, bouquet garni and;
d. garlic
a. stock
b. soup
mirenoiy
h salt
sugar​