You would use the same basic thought process to garnish a soup as you would to garnish a cake?

A white roux is properly cooked when the starch gelatinizes on the bottom of the pan and creates a fond?

Root starch slurries are always used to thicken puree soup

Cream soups are ready to puree when....

Which of the following soup categories is always made from crustaceans

Which of the following soups get strained in order to achieve a better finished consisteny

Choose the thickener that does not need heat to thicken

Which of the following soups is roux thickened

Roux can be made from any type of fat

Which of the following roux has the most thickening powder