A fish stock with lemon juice or other acids are added to the water; stronger flavor than fish stock
A salad dressing that has a ratio of three parts oil to one part vinegar
A stock that is purchased in a powdered or concentrated form
To remove particles as they float to the top of a liquid
To burn with too intense of a heat
A cabbage with curly green or multicolored leaves
Specialty soup that is usually made from shellfish and contains cream
Provides flavor, nutrients, and color to stocks; composed of fresh bones, meat trimmings, fish trimmings, or vegetable trimmings
A velvety-smooth thick soup. It is made with cooked vegetables that are sometimes pureed
A stock made from chicken, beef, veal, or fish bones simmered with vegetables
A mix of coarsely chopped vegetables that is used in a stock to add flavor, nutrients, and color
A stock that is made from either beef, veal, chicken, or game. It gets its color from roasting the ingredients without water, in a hot oven
A mixture of one or several ingredients with a dressing
A specialty soup that may be cooked or uncooked and then chilled
Cooking vegetables in fat over low heat in a process that allows them to release moisture
A concentrated, clear soup made from a rich broth
A stock that is made by slowly cooking the bones of lean fish or shellfish