1. All soups are based on stock. Describe the properties of a stock and list the four major types of stock. What are the basic steps involved in preparing a stock? 2. Explain the diff erence between...

1. All soups are based on stock. Describe the properties of a stock and list the four major types of stock. What are the basic steps involved in preparing a stock?

2. Explain the diff erence between white and brown stocks.

3. Defi ne mirepoix and bouquet garni.

4. Soups diff er in their consistency. Explain the diff erences among clear, thin, and thick soups. Defi ne bouillon and consommé.