Soups and Sauces Flashcards
Reasons to include soup in diet
Nourishing Stimulates appetite and aids digestion (starter) Provide warmth Provide refreshment Different taste and texture
Types of soup
Thin ; clear and broths
Thick; puréed and thickened
What is a stock
A well flavoured liquid made by simmering bones, meat, fish or vegetables in water. Once cooked these are removed
Guidelines for making stock
Use fresh ingredients
Use a heavy based saucepan to heat evenly
Avoid covering pot with lid. Water needs to evaporate
Boil then simmer
Skim fat from top to avoid greasy taste
Guideline for making soup
Fresh ingredients Heavy based saucepan Even sized small ingredient Sauté veg Fresh stock Season at end Blend thoroughly
Soup garnish
Fresh herbs
Crouton
Cream swirl
Types of commercial stock
Granules
Powder
Cubes
Jellies
A well made soup is
Good flavour Good texture Well seasoned No grease Correct temperature
Types of commercial soups
Dehydrated
Canned
Cook-chill
Reasons to include sauces in the diet
Provide nourishment eg calcium in white sauce
Add variety, flavour and enhance appearance eg cranberry and turkey
Most enjoyable foods eg gravy making them easier to digest
Garnish and give colour
Counter at richeness eg apple sauce and pork
Types of sauces
Roux based eg white sauce Egg based eg custard Fruit sauces eg apple Cold suaves eg mint Sweet sauces eg chocolate Miscellaneous eg tomato
Guidelines for making sauces
Use correct proportions of ingredients
Heavy based sauce pan
Season at end
Right consistency
