Food for Today ©2010Chapter 41: Soups, Stews, & SaucesChapter SummarySoups, stews, and sauces all contain a base liquid, often broth or stock. Broth and stock can be homemade or bought. There are several ways to thicken soups, stews, and sauces. Soup comes in five basic types. The cooking methods used to prepare soups vary. A stew prepared by simmering food in a covered pan. Many cuisines around the world have their own stews. There is a basic method to making a stew, but the possibilities for stew recipes are countless. Sauces enhance other foods. There are several basic types of sauces, each with its own recipe and preparation method. |  |
