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Review questions
- Describe the technique used to prepare stock for a consommé
- What piece of commercial kitchen equipment is used for the preparation of a pureed soup?
- What time management issues need to be considered when constructing a bisque?
- Explain borsch to a member of the waitstaff.
- Respond to a situation where you discover that your soup base has been spoiled.
- Explain how you would safely lift a 50-litre pot of soup.
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