Soups, Sauces, And Pastry Flashcards
What is stock?
Well flavoured liquid used as a base for soups, sauces & stews. It is made by simmering bones of animals, fish or vegetables in water @ 90 degrees for 1-1.5hrs. The stock is then sieved to remove waste, cooled & stored in the fridge.
What are stock cubes?
Concentrated dry stock that is very high in salt, good for emergencies.
What are the classifications of soups?
Thin soups - Consomme; Thick soups - Pureed.
What is consomme?
A type of thin soup that is clear & rich in stock.
What is a pureed soup?
Soup that is thickened by blending all the ingredients together. Could have a thickening agent added (Liaison) - e.g., cornflour.
What is a thickened soup?
Thickened using a liaison (Flour, cornflour).
Example: Mushroom soup.
What are the characteristics of a good soup?
No lumps of flour; no grease or fat droplets floating on top; well flavoured; be piping hot/steaming.
What are common accompaniments for soup?
Bread roll, brown bread, Melba.
What are common garnishes for soup?
Croutons, green parsley, cheese.
What are convenience soups?
Tinned, dried, carton (cooked/chilled).
What are the advantages of convenience soups?
Quick, cheaper, little skills needed.
What are the disadvantages of convenience soups?
High in salt, expensive, MSG may be added.
What are sauces?
Well flavoured liquids that can be hot, cold, thin, or thick.
What are the reasons sauces are served with food?
Improves the look of food; enhances flavour; moistens food; provides nourishment.
What are the classifications of sauces?
Roux sauce (White), egg-based sauces, fruit, sweet, cold.
What is a roux sauce?
Contains equal amounts of fat, flour & liquid, cooked together to make a paste.
How is roux sauce made?
Melt butter, add flour, cook on low heat, add liquid gradually while whisking.
What is shortcrust pastry?
Cold pastry made with half the fat to the flour and a little water.
Example: Apple tart.
How is shortcrust pastry made?
Sieve flour, add fat & rub in, add cold water to form a dough.
What is choux pastry?
Hot pastry made from flour mixed with boiling water, butter & eggs.
Example: Eclairs.
How is choux pastry made?
Sieve flour, boil water & butter, add flour to form a paste, cool and add eggs.
What are the guidelines when making pastry?
Sieve flour, use cold water & marge, add water bit by bit.
What is baking blind?
Baking a pastry case without any filling to ensure it remains crisp.
