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Soups

Soups. Soups. Soups may be served as an appetiser at the beginning of a meal the main part of a lunch a warming snack at any time of the day Stock This is a well-flavoured basis for soups, stews and sauces. SOUPS. Thick soups Puréed. Thickened.

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Soups

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  1. Soups

  2. Soups Soups may be served as an appetiser at the beginning of a meal the main part of a lunch a warming snack at any time of the day Stock This is a well-flavoured basis for soups, stews and sauces.

  3. SOUPS Thick soups Puréed. Thickened. Soups can be classified into thick soups and thin soups. • Thin soups • Clear soup. • Broth.

  4. A good soup… (characteristics) Is made from a fresh, well-flavoured stock. Soup should be seasoned with pepper and herbs; do not add too much salt, use a salt substitute. Tastes of its main ingredient. Is piping hot and has no grease floating on the top (note: some soups are meant to be served cold). Has a good colour. A thick soup should not be too thick and should not have starchy lumps.

  5. Three ways to thicken a soup 1. Blend 25g of flour or cornflour with cold water. Stir this mixture into the soup just before the end of the cooking time. Bring the soup back to the boil and boil for approximately five minutes. Garnish and serve. 2. Begin by gently frying (sautéing) the soup ingredients, e.g. vegetables, in 25g of fat or oil. Add 25g flour and cook for a few minutes. Gradually add the stock. The soup will thicken once it comes to the boil. 3. Add barley, rice or pasta to the soup 20 minutes before the end of the cooking time.

  6. Guidelines for making soup Use a heavy with a well fitting lid. Use the correct proportion of fresh ingredients. Use a good stock, and saute ingredients to improve the flavour. Slice or chop ingredients to release more flavour. Use cold water and bring to the boil slowly. Cover and simmer gently to extract nutrients and flavour. A pressure cooker speeds up the cooking time; a processor speeds up preparation and pureeing time.

  7. Croutons (cubes of bread fried in oil―use a polyunsaturated fat) How to garnish a soup Herbs, e.g. parsley Swirl of cream, e.g. cream of vegetable soup

  8. Instant soups are cheap but can be high in salt and MSG. Convenience soups • Canned soup is convenient but can lack flavour and be high in salt and MSG. • Cartons of fresh soup are expensive but tasty and nutritious.

  9. Sauces are well-flavoured liquids and can take many forms. They can be sweet or savoury, hot or cold. Sauces can be used as a garnish or can be part of the dish itself. Sauces are served with food: • to bind or coat foods. • to add colour and flavour to a dish. • To moisten food • To improve digestibility • To improve the food value • To offset the richness of the food e.g. apple sauce with pork SAUCES

  10. Classification

  11. 25g fat + 25g flour + one of: THICK Roux-based sauces 125ml milk/stock binding 250ml milk/stock coating 375ml milk/stock A roux-based sauce is made from equal amounts of fat and flour. Different flavourings and amounts of liquid are added to vary the basic sauce. There are four basic thicknesses of roux sauces. The amounts of fat and flour stay the same for each one; it is the amount of liquid that changes. stewing 500ml milk/ stock pouring THIN

  12. 2. Take off the heat. Add milk gradually, stirring all the time. 1. Melt fat. Add flour and seasoning. Cook for 1 minute and do not allow to burn. How to make a basic white roux sauce 4. Bring to the boil. Simmer for 5 minutes, then serve. 3. Return to the heat. Keep stirring to prevent lumping.

  13. Variations on basic pouring sauce (500ml)

  14. Other traditional sauces

  15. Fruit coulis Desserts look good if you decorate them with a simple fruit coulis. Purée highly coloured fruits such as strawberries or raspberries, add a little icing sugar and then pour to the side of the dish.

  16. Convenience sauces Advantages: • Speed up the preparation and cooking time of some dishes. • Useful for those with poor cooking skills. Disadvantages: • They can be high in sugar, salt and other additives. • They can also sometimes be expensive and often lack flavour. Convenience sauces are available in many different forms—canned, bottled, dried, frozen or in cartons.

  17. HERBS AND SPICES Bay leaves Basil Caraway (seed) Cayenne pepper Chives Cinnamon Cloves Fennel Garlic Ginger Mint Mustard Nutmeg Oregano Paprika Parsley Pepper Rosemary Sage Thyme Herbs and spices are used in cookery to add flavour to foods and sometimes make the foods look more appetising. Listed below are some common herbs. Read your textbook to find out their uses.

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