Home Economics - Soups and Sauces

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Author:
mshowley
ID:
213938
Filename:
Home Economics - Soups and Sauces
Updated:
2013-04-16 18:10:30
Tags:
Soups Sauces
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Description:
Soups and Sauces
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  1. How are soups classified?
    • 1. Thick soup - There are two types
    •     Puréed soup eg. farmhouse vegetable soup
    •     Thickened soup eg. potato and leak soup

    • 2. Thin soup - There are two types
    •     Clear soup eg. consommé
    •     Broth eg. chicken broth
  2. List five characteristics of a good soup
    1. Is made with a fresh well flavoured stock

    2. Tastes of its main ingredient

    3. Is piping hot

    4. Has no grease floating on top

    5. Has a good colour
  3. Suggest two ways a soup may be thickened
    1. Add flour or cornflour with cold water

    2. Add barley, rice or pasta
  4. Suggest three ways a soup may be garnished
    1. Croutons

    2. Herbs

    3. Swirl of cream
  5. List four different classes of sauces and give an example from each class
    1. Roux based sauce eg. white sauce

    2. Fruit purée sauce eg. cranberry sauce

    3. Egg based sauce eg. egg custard

    4. Cold sauce eg. mint sauce
  6. What sauce should be served with beef?
    Pepper sauce
  7. What sauce should be served with pork?
    Apple sauce
  8. What sauce should be served with lamb?
    Mint sauce
  9. What sauce should be served with turkey?
    Cranberry sauce

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