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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 |