Problem 1: Imagine that you are opening up a soup café that serves a variety of different soups and complementary breads. In order to help customers better understand the art of soups, you want to hang a chalkboard that identifies and describes the two classifications of soup. What would you include on this chalkboard? Explain and describe.
Problem 2: As a chef, why is it important to understand the basics about stocks? What are the different types of stock, and what four essential components go into stocks?