Soups and Sauces

Question 1

Name 3 garnishes for soups.

Answer 1

Fresh herbs, croutons and cream

Question 2

What are the two groups of soup called?

Answer 2

Thin and thick

Question 3

Name 2 soups from each group

Answer 3

Thin:

1) Clear: thin clear soup made from stock
2) Broth: contains finely chopped meat and veg and starch

Thick

1) Purée: thickened by liquidising after it’s been cooked
2) thickened soups: thickening agent added. Eg potato, flour

Question 4

What properties does good soup have?

5

Answer 4

• appetising
• is well flavoured
• not greasy
• right consistency
• served hot ( unless meant cold)

Question 5

What is stock?

Answer 5

Water in which food is cooked.

Question 6

Name some forms of confidence soups

4

Answer 6

• dried soup
• cartons
• canned
• chilled in containers

Question 7

Name 5 advantages for shop bought soups sauces and stock

Answer 7

• convienant to prepare
• cheaper than fresh at times
• adds variety to diet
• useful for emergencies
• can buy low salt stock

Question 8

Name 3 disadvantages for buying store bought stock soup and sauces

Answer 8

• can contain flavour enchants
• can contain excess salt
• chilled soups can be expensive

Question 9

Name 4 types of sauces and 1 example

Answer 9

• Roux - based: e.g white
• egg - based: e.g custard
• fruit - e.g Apple
• cold: e.g mint

Question 10

What are the advantages of using sauces

4

Answer 10

• adds flavour
• provides contrast of texture
• increase food value
• moisten foods

Question 11

Roux - based sauce
• what is it made up of?
• and point on consitency

Answer 11

• it is a mixture of fat and flour which when cooked thickens. Consistency depends on amount of liquid added

Question 12

Name the 4 traditional sauces (VERY IMPORTANT) and what they would be put on

Answer 12

• bread and cranberry sauce: roast turkey
• mint sauce: roast lamb
• horseradish sauce:roast beef
• apple sauce: roast pork

Question 13

What can soups do?

Answer 13

Soups can form a complete meal.