• All just about soups
• Value of soup in the meal
• General classes of soup.
• Classes of soup denoting consistency.
• Classes of soups denoting quality
• Stock for soup and its uses
• Varieties of stock
• Additional uses of stock.
• Soup extracts
• The pot - nature, use and care of stockpot.
• Flavoring stock.
• Devising of soup.
• Principal ingredients.
• Meat used for soup making
• Herbs and vegetables used for soup making.
• Processes involved in devising stock.
• Cookery meat for soup.
• Removing grease from soup.
• Clearing soup.
• Thickening soup.
• Serving soup.
• Recipes - stocks
• Recipes - soups