THIS IS FOR CULINARY Imagine that you are opening up a small café that serves a wide variety of soups, stews, and pasta dishes. While your menu is not terribly extensive, it does feature at least 10 pasta dishes with different sauces and 10 different soups/stews. You have hired several experienced chefs to work in the kitchen, but you want to ensure that they are equipped with all of the tools needed to produce the best possible dishes. In an effort to keep your chefs from getting confused about the various soups, stocks, and sauces that you serve, you are creating an organized chart featuring ingredients and instructions for soup, stock, and sauce preparation. Select at least five of your most essential soups/stews and five sauces to include in the chart. For each sauce and soup/stew that you include, you will want to list the ingredients, including any stocks used as a base, and instructions for how to make these components and dishes.