Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Soups, Sauces
| Question | Answer |
|---|---|
| Why should you eat soup? | 1. Provides nutrients 2. Stimulates appetite 3. Provides warmth 4. Adds interest & variety in diet |
| Classify thin soups? | Clear& Broths |
| What is a clear soup? | Chicken consommé |
| What is a broth? | Scotch Broth |
| Classify thick soups? | Puréed & Thickened |
| What is a puréed soup? | Tomato soup |
| What is a thickened soup? | Mushroom soup |
| What is stock? | A well flavoured liquid |
| How is stock made? | By simmering bone, fish/meat & veg in water |
| What is stock used for? | As base for soups and sauces |
| What should you use in soup? | Fresh ingredients, well flavoured stock |
| What kind of saucepan should you use? | A heavy based saucepan |
| What should you allow stock to do? | Come to the boil |
| What should you skim ? | Fat from the top of the stock as it simmers |
| What is a commercial stock? | Concentrated forms of stock that offer quick and easy way to add flavour to dishes |
| How should you chop ingredients for soup? | Diced or finely choped |
| What are characteristics of well made soup? | 1. Good flavour 2. Correct consistency 3. Attractive colour 4. Well seasoned 5. Served at right temperature |
| What can you garnish soup with? | Herbs, Croutons, Cream, Yoghurt, Cheese, Strips of veg, Lemon or Orange zest |
| What are accompaniment for soup? | Bread, Dinner rolls, Melba toast |
| What are commercial soups? | Dehydrated soup, Canned soup, Cook chill soup |
| What are the advantages of commercial soups? | Quick, easy to make, no skill needed, useful, available in variety of flavours |
| What are the disadvantages of commercial soups? | Expensive, high in saturated fat and salt, additives |
| Why should you include sauces in your diet? | 1. Nourishment 2. Variety 3. Moisten food 4. Garnish |
| Classify sauces? | Roux, Egg based, Fruit , Cold, Sweet/sugar, Miscellaneous |
| What is a roux? | Made with equal parts fat and flour and added liquid e.g white |
| What is egg based sauce? | Made from thickened eggs. e.g custard |
| What is fruit sauce? | Made from stewed fruit e.g apple |
| What is cold sauce? | Made from cold ingredients no cooking e.g mint |
| What is sweet/sugar sauces | Served with desserts e.g chocolate |
| What is miscellaneous sauce? | Other sauces made from wide variety of ingredients e.g tomato |
| What kind of saucepan should you use? | Heavy saucepan |
| What are characteristics of well made sauce? | 1. Good flavour 2. Correct flavour 3. Attractive colour 4. Served at right temperature |
| How should you serve sauces? | 1. Hot or Cold 2. Over food 3. Separately 4. Fore decoration |
| What should mint sauce be served with? | Lamb |
| What should apple sauce be served with? | Pork |
| What should cranberry be served with? | Turkey |
| What should orange be served with? | Duck |
| What should horseradish be served with? | Beef |
| What should parsley be served with ? | Bacon |
| What should tartar be served with? | Fish |
| What are some commercial sauces? | Dehydrated sauces, canned/jar/bottle sauces and cook chilled sauces |
Created by:
SarahBonner
Popular Social Studies sets