Q30: Your sauce/soup is too thick. What food quality adjustments can you make?
Q31: Describe the steps involved in reheating 5 L of thick pea and ham soup which was
stored in the coolroom overnight.
Q32: List three checks you should conduct to ensure you present sauces and soups
attractively on appropriate service ware.
Name a suitable garnish for lobster bisque.
Name a suitable garnish for potato and leek soup.
Prepare Stock sauces and soups