Imagine that you are opening up a soup café that serves a variety of different soups and complementary breads. In order to help customers better understand the art of soups, you want to hang a chalkboard that identifies and describes the two classifications of soup. What would you include on this chalkboard? Explain and describe.As a chef, why is it important to understand the basics about stocks? What are the different types of stock, and what four essential components go into stocks?As part of your responsibility for training a new kitchen employee in the restaurant where you work, you have been asked to go over thickening agents with them. How would you identify and explain the principles of thickening agents used in food prep? How would you distinguish between the physical properties of various thickening agents?What challenges might a vegan or vegetarian restaurant face when it comes to stocks and sauces that a non-vegan or non-vegetarian restaurant would not? How can these challenges be overcome? Do you believe that vegan or vegetarian stock, soup, or sauce can compete with stock, soup, or sauce made with animal parts? Explain.Explain the characteristics and derivatives of the five mother sauces and why knowledge of these sauces is useful in cooking a variety of dishes.
