Soups, Sauces and Batters!

Question 1

What is stocks?

Answer 1

Stock is a liquid made by simmering bones, meat, fish, vegetables and herbs in water.

Question 2

What are convenience stocks?

Answer 2

Convenience stocks are available in a variety or flavours, e.g. beef, chicken or vegetable.

Question 3

What is soup?

Answer 3

Soup is a liquid food made from stock, vegetables and sometimes meat or fish. Soup can be served as a starter or as a filling and nourishing lunch. soup is most often served hot, but some varieties can be served cold e.g. the Spanish soup gazpacho.

Question 4

Name 4 benefits of soup in the diet?

Answer 4

1. Soup made from fresh ingredients can be very nourishing e.g. chicken and vegetables soup is a good source of protein, frisbees, minerals and vitamins.
2. When soups are made with fresh vegetables and lean meat, they can be filling, low-calorie option for those on low-calorie or low-cholesterol diets.
3. Soup is a very cost-effective food. Inexpensive vegetables and leftovers can be used to make soup.
4. The wide variety of soup recipes means that it can be made sustainably at any time of year using seasonal, locally produced vegetables.

Question 5

What are the classification of soup?

Answer 5

Think and thin

Question 6

All about thick soup?

Answer 6

Purèed: thickened by blending the soup’s own ingredients using a hang blender, liquidiser or food processor e.g. vegetable soup.
Thickened: starchy foods such as cornflour, flour, pasta and potatoes are added as thickening agents e.g. mushroom soup.

Question 7

All about thin soup?

Answer 7

Clear: made from a well-flavoured stock. Clear soup is often called consommé e.g. chicken soup
Broth: thin, clear soup with finely chopped meat, vegetables and a starch, such as barley, floating in it e.g. scotch soup.

Question 8

Advantages and disadvantage of dried, packet and instant soups.

Answer 8

Advantage - cheap and convenient

Disadvantage - not very nutritious and some are high in salt, sugar and other additives.

Question 9

Advantages and disadvantage of tinned soup?

Answer 9

Advantages - Just need heating up, so are very convenient.

Disadvantage - can lack flour and some are high in salt, sugar and other additives.

Question 10

Advantages and disadvantages of cartons and tubs of cook-chill soup?

Answer 10

Advantages - some awe of a very high quality with an excellent taste and good nutrition value.

Disadvantage - can be expensive and can be high in salt.

Question 11

Guidelines for preparing and cooking soup

Answer 11

• Use fresh, good-quality ingredients and homemade stock.

• Dice and finely chop ingredients to release maximum flavour.

• Use a heavy saucepan with a tight-fitting lid, so that not too much liquid evaporates.

• Sauté ingredients to soften them and release flavours.

• Simmer soup gently to develop flavours without allowing too much liquid to evaporate.

• Blend thickening agents fully before adding to the soup and stir well into the soup.

Question 12

Characteristics for a good soup?

Answer 12

1. Have good colour e.g. tomato soup should be bright red.
2. Taste of the main ingredient e.g. chicken.
3. Be well-seasoned but not too salty.