Soups, Sauces, And Pastry Flashcards

1
Q

What is stock?

A

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.

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2
Q

What are stock cubes?

A

Concentrated dry stock that is very high in salt, good for emergencies.

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3
Q

What are the classifications of soups?

A

Thin soups - Consomme; Thick soups - Pureed.

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4
Q

What is consomme?

A

A type of thin soup that is clear & rich in stock.

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5
Q

What is a pureed soup?

A

Soup that is thickened by blending all the ingredients together. Could have a thickening agent added (Liaison) - e.g., cornflour.

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6
Q

What is a thickened soup?

A

Thickened using a liaison (Flour, cornflour).

Example: Mushroom soup.

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7
Q

What are the characteristics of a good soup?

A

No lumps of flour; no grease or fat droplets floating on top; well flavoured; be piping hot/steaming.

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8
Q

What are common accompaniments for soup?

A

Bread roll, brown bread, Melba.

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9
Q

What are common garnishes for soup?

A

Croutons, green parsley, cheese.

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10
Q

What are convenience soups?

A

Tinned, dried, carton (cooked/chilled).

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11
Q

What are the advantages of convenience soups?

A

Quick, cheaper, little skills needed.

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12
Q

What are the disadvantages of convenience soups?

A

High in salt, expensive, MSG may be added.

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13
Q

What are sauces?

A

Well flavoured liquids that can be hot, cold, thin, or thick.

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14
Q

What are the reasons sauces are served with food?

A

Improves the look of food; enhances flavour; moistens food; provides nourishment.

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15
Q

What are the classifications of sauces?

A

Roux sauce (White), egg-based sauces, fruit, sweet, cold.

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16
Q

What is a roux sauce?

A

Contains equal amounts of fat, flour & liquid, cooked together to make a paste.

17
Q

How is roux sauce made?

A

Melt butter, add flour, cook on low heat, add liquid gradually while whisking.

18
Q

What is shortcrust pastry?

A

Cold pastry made with half the fat to the flour and a little water.

Example: Apple tart.

19
Q

How is shortcrust pastry made?

A

Sieve flour, add fat & rub in, add cold water to form a dough.

20
Q

What is choux pastry?

A

Hot pastry made from flour mixed with boiling water, butter & eggs.

Example: Eclairs.

21
Q

How is choux pastry made?

A

Sieve flour, boil water & butter, add flour to form a paste, cool and add eggs.

22
Q

What are the guidelines when making pastry?

A

Sieve flour, use cold water & marge, add water bit by bit.

23
Q

What is baking blind?

A

Baking a pastry case without any filling to ensure it remains crisp.