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2. Prepare for soup season with these 9 kitchen finds - AOL

   www.aol.com/news/prepare-soup-season-9-kitchen...

   Original price: $46.99. When your soup is ready, you need the right bowls to serve it in! Soup bowls have the distinction of being deeper than other bowls, so they’re better for serving soups ...

3. 31 Cold Soup Recipes for Hot Summer Days

   www.aol.com/31-cold-soup-recipes-hot-140000485.html

   What's Gaby Cooking. Time Commitment: 6 hours, 10 minutes Why I Love It: make ahead, beginner-friendly Serves: 4 Since this cold soup is made from just a few ingredients, it’s worth seeking out ...

4. 18 Heart-Healthy Dinner Recipes to Meal Prep This Week - AOL

   www.aol.com/18-heart-healthy-dinner-recipes...

   Green Veggie Bowl with Chicken & Lemon-Tahini Dressing. For this healthy 30-minute dinner, treat your veggies like pasta and cook until al dente, or just done. If you have a little extra time ...

5. List of food preparation utensils - Wikipedia

   en.wikipedia.org/wiki/List_of_food_preparation...

   Can be made of metal, glass or ceramic materials. Bottle opener. Twists or pulls the metal cap off of a bottle. Bowl. To hold food, including food that is ready to be served. A round, open topped container, capable of holding liquid. Materials used to make bowls vary considerably, and include wood, glass and ceramic materials.

6. Table manners - Wikipedia

   en.wikipedia.org/wiki/Table_manners

   The soup spoon should never be put into the mouth, and soup should be sipped from the side of the spoon, not the end. [6] Food should always be chewed with the mouth closed. [7] Talking with food in one's mouth is seen as very rude. [4] Licking one's fingers and eating slowly [8] can also be considered impolite.

7. Mise en place - Wikipedia

   en.wikipedia.org/wiki/Mise_en_place

   Mise en place in a professional kitchen. Mise en place (French pronunciation: [mi zɑ̃ ˈplas]) is a French culinary phrase which means "putting in place" or "gather". It refers to the setup required before cooking, and is often used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped ...