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Flashcards in Soups & Sauces Deck (9)
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1

Types of thin soups

Clear soup:A thin soup made with well flavoured stock
Broth: A thin soup containing finely chopped meat and vegetables and including starch such as pasta

2

Types of thick soup

Purée: A soup that is thickened by liquidising it after it has been cooked
Thickened soup:A soup to which a thickening agent has been added,

3

Characteristics of good soup

It is:
Appetising
Well flavoured
Has the right consistency
Is not greasy
Is served hot

4

Why do people use fresh stock

Gives a fresh, wholesome flavour
Lower in salt
Less additives

5

Advantages of convenience soups

Convenient
Cheaper
Adds variety to the diet
Useful in emergencies

6

Disadvantages of convenience soup

Can contain flavour enhancers e.g MSG
Can contain excess salt
Usually not as good in flavour, texture and food value
Chilled soups are more expensive

7

Advantages of sauces

Add flavour
Provide contrast to texture of food
Increases food value
Moistens food
Offset the richness in food

8

Types of sauce

Roux-based sauce e.g white
Egg based sauce e.g custard
Fruit based sauce e.g cranberry
Cold cause e.g mint
Other e.g chocolate

9

Roux based sauce

A mixture of equal quantities of fat and flour which are cooked together until smooth