A compressed, flavor concentrated of dehydrated meat, poultry, fish, or vegetable stock.

What is the second procedure in principles of preparing stock?

What is the eight procedure in principles of preparing stocks?

Consist of parsley, bay leaves, sprig of thyme and other herbs.

It is made of white meat or beef, veal bones, chicken, carcasses, and aromatic vegetables.

This soup is base on a clear, unthicken broth or stock.

It is a clear, seasoned stock or broth with the addition of one or more vegetables.

This is delicately flavored soup containing shredded vegetables.

Derived from the French word which means a particular way of cutting vegetables.

This is a thickened soup made from shellfish.

State a Personal Entrepreneurial Competency you have acquired in TLE.

Do you feel the skills and competencies you've learnt from TLE can lead you to look for a job?

How do you apply your learnings in TLE to your everyday life?