Soups and Sauces

Question 1

Classification of sauces

Answer 1

Roux-based:: e.g. white and cheese
Fruit sauces:: e.g. apple and orange
Cold sauces:: e.g. mint

Question 2

Why are sauces used in food preparation?

Answer 2

To add flavour to food
Provide contrast to the texture
Increase food value
To moisten food

Question 3

Advantages and disadvantages of convenience sauces

Answer 3

Advantages::
-useful for people with poor cooking skills
-reduce preparation time of certain dishes
Disadvantages::
-high sugar and salt content
-may contain a various amount of additives

Question 4

Roux

Answer 4

A mixture of fat and flour, which when cooked, is used to thicken soups and sauces