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roux: is flour and fat cooked are cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. ... Clarified butter, vegetable oils, bacon drippings or lard are commonly used fats.Roux is used as a thickening agent for gravy, sauces, soups and stews.

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Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.

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bisque is a rich, thick, smooth soup that's often made with shellfish, such as lobster or shrimp.

A chowder is a thick, chunky soup. Traditionally, a chowder is made with seafood or fish, but chowders made with poultry, vegetables, and cheese have become popular.

Stock or broth is a strained, thin, clear liquid in which meat, poultry, or fish has been simmered with vegetables and herbs. While normally used as an ingredient in other soups, it can be enjoyed as a light course on its own.

Bouillon is basically the same as broth, but the term refers to commercial dehydrated products sold as granules or cubes.

Consommé is a strong, flavorful meat or fish broth that has been clarified.

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In cooking, a sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another

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1. Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.

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Summery pea soup with turmeric scallops

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Sauce Béchamel – milk-based sauce, thickened with a white roux.

Sauce Espagnole – a fortified brown veal stock sauce.

Sauce Velouté – white stock-based sauce, thickened with a roux or a liaison.

Sauce Hollandaise – an emulsion of egg yolk, butter and lemon or vinegar.

Sauce Tomate – tomato-based.

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5 Winter Dishes to Warm Your Cockles | Gordon Ramsay

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Revisit some archive Ramsay classics from the channel, and be inspired to cook this winter. Recipes include a roasted tomato soup with cheese on toast, beef brisket, apple and cranberry crumble, shepherds pie and a spiced rice pudding. Subscribe for weekly cooking videos.

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is made from fresh,well flavoured stock also a good colour and interesting texture whether creamy or with chunks in. The soup should not be greasy.

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PUREED: thickened by blending the soups own ingredients using a sieve,liquidiseror food processor,such as thick farmhouse vegetable soup.

THICKENED:by adding a starch,such as flour,cornflour,pasta or potato

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1. Peel, core and chop the apple into 1cm cubes.

2. Place a pan on a medium heat with the butter, cinnamon and bay (if using). Cook for just 30 to 40 seconds, or until the cinnamon starts to catch and burn – this will bring out all those lovely, toasty flavours.

3. Stir in the apple and a swig of water, shake well to coat in the butter and leave to soften for a couple of minutes.

4. Pour in the cranberry sauce and warm through, letting all the flavours mingle, then pour into a bowl and serve.