Transcript Soups and sauces (Power Point)

Breakfasts, Packed Meals, Soups and Sauces
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© Eilis Flood
Soups
Soups
Breakfasts, Packed Meals, Soups and Sauces
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.
© Eilis Flood
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SOUPS
Soups can be classified into thick soups and thin soups.
Breakfasts, Packed Meals, Soups and Sauces
Thick soups
• Puréed.
• Thickened.
Thin soups
• Clear soup.
• Broth.
© Eilis Flood
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A good soup… (characteristics)
Breakfasts, Packed Meals, Soups and Sauces
• 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.
© Eilis Flood
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Three ways to thicken a soup
Breakfasts, Packed Meals, Soups and Sauces
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.
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Guidelines for making soup
Breakfasts, Packed Meals, Soups and Sauces
• 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.
© Eilis Flood
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How to garnish a soup
Croutons (cubes of bread fried in oil―use a polyunsaturated fat)
Breakfasts, Packed Meals, Soups and Sauces
Herbs, e.g. parsley
Swirl of cream, e.g. cream of vegetable soup
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Convenience soups
Breakfasts, Packed Meals, Soups and Sauces
• Instant soups are cheap but can be high in
salt and MSG.
• 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.
© Eilis Flood
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SAUCES
Breakfasts, Packed Meals, Soups and Sauces
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
© Eilis Flood
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Classification
Breakfasts, Packed Meals, Soups and Sauces
© Eilis Flood
Type of sauce
Examples
Roux based
White, cheese
Fruit purée
Apple, raspberry coulis, cranberry
Egg based
Egg custard
Cold
Mint
Other
Chocolate, butterscotch, barbecue
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Roux-based sauces
Breakfasts, Packed Meals, Soups and Sauces
© Eilis Flood
•
•
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.
25g fat + 25g flour + one of:
THICK
125ml milk/stock
250ml milk/stock
375ml
milk/stock
500ml
milk/
stock
binding
coating
stewing
pouring
THIN
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How to make a basic white roux sauce
Breakfasts, Packed Meals, Soups and Sauces
© Eilis Flood
1. Melt fat.
Add flour and
seasoning.
Cook for 1
minute and
do not allow
to burn.
2. Take off the
heat. Add milk
gradually,
stirring all the
time.
3. Return to
the heat. Keep
stirring to
prevent
lumping.
4. Bring to the
boil. Simmer
for 5 minutes,
then serve.
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Variations on basic pouring sauce
(500ml)
Breakfasts, Packed Meals, Soups and Sauces
© Eilis Flood
Sauce
Extra ingredients
Goes well with
Parsley
Add 2 teaspoons chopped parsley
Bacon, fish
Mustard
Add 1 teaspoon made mustard, 2
teaspoons vinegar
Fish
Cheese
¼ teaspoon mustard (added to roux),
50g grated cheese added at the end
and allowed to melt: do not return to
heat
Fish,
cauliflower
Mushroom
Add 50g sautéed mushrooms after the
liquid has been added and then simmer
for 5 minutes
Steak, roast
beef
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Breakfasts, Packed Meals, Soups and Sauces
© Eilis Flood
Other traditional sauces
Food
Sauce(s) that go well with food
Beef
Pepper (steaks), horseradish (roast beef)
Pork
Apple
Lamb
Mint
Turkey
Bread sauce or cranberry
Goose
Apple
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Fruit coulis
Breakfasts, Packed Meals, Soups and Sauces
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.
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Convenience sauces
Breakfasts, Packed Meals, Soups and Sauces
© Eilis Flood
Convenience sauces are available in many different forms—
canned, bottled, dried, frozen or in cartons.
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.
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Breakfasts, Packed Meals, Soups and Sauces
© Eilis Flood
HERBS AND SPICES
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.
Bay leaves
Basil
Caraway (seed)
Cayenne pepper
Chives
Cinnamon
Cloves
Fennel
Garlic
Ginger
Mint
Mustard
Nutmeg
Oregano
Paprika
Parsley
Pepper
Rosemary
Sage
Thyme
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