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Extension 2:
Soups, Sauces and Pastry
Soup
Reasons for including soup in the diet
1. To stimulate the appetite.
2. To add nutritive value.
3. To add variety to the diet.
4. Can be served hot in winter, chilled in summer.
5. Useful as a snack, a starter or for lunch.
Stock
A stock is made by gently simmering a combination of fresh ingredients (bones, meat
and vegetables) in a liquid until soft.
Classification of soups
Thin soups
Type
Characteristics
Examples
Broths
Thin, unclarified soups with pieces of
chicken, meat or vegetables
Chicken broth,
Concentrated clear stock
Consommé julienne
Clear soup
mutton broth
Clarified using egg white
Thick soups
Type
Characteristics
Examples
Pureés
Blended or sieved soups with a smooth
consistency and texture
Potato and leek
Thickened
Thickened with flour or cornflour
Vegetable soup
Cold soups
Raw ingredients are blended and chilled
Gazpacho
Liaisons for thickening soups
Arrowroot, cornflour, flour, beurre manié, cereals, roux, eggs and cream.
Characteristics of a good soup
1. Free of grease.
2. Has a good colour and texture.
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3. Tastes of the main ingredient.
4. Has the right consistency.
5. Well seasoned.
6. Served piping hot or chilled.
Garnishes and accompaniments for soups
Garnishes
Fresh herbs: chives, parsley
Julienne of vegetables: carrot, cucumber
Cream: a small spoonful
Croûtons: fried cubes of bread
Chopped bacon: scattered over soup
Accompaniments
Garlic bread, slices of wholemeal bread, Melba toast, yeast buns,
tomato rolls
Always state how the garnish is presented, e.g. chopped, finely chopped, julienne,
swirled, grated, etc.
Convenience soups
Advantages
Disadvantages
1. Good variety of soups available
1. Expensive
2. Quick to make, saves time
2. May contain artificial colours and flavours
3. Useful in emergencies
3. May be high in salt
Sauces
Sauces are used to:
1. aid digestion
2. enhance the flavour of bland foods
3. introduce new flavours, colour and textures
4. counteract the richness of some dishes
5. add variety and interest.
Culinary uses of sauces
1. As accompaniments.
2. As a main part of the dish.
3. To coat fish, meat or vegetables.
4. To bind ingredients together.
SOUPS, SAUCES AND PASTRY
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Classification of sauces
Class
Principles
Example
Simple/fruit
Fruits are stewed or puréed to give a smooth
texture
Apple sauce
Roux
Egg sauce
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Equal quantities of flour and fat and varying
amounts of liquid
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Brown or white in colour
Gooseberry sauce
Parsley sauce
Cheese sauce
Eggs thicken sauce by emulsification or
coagulation
Mayonnaise
Cold sauces
and dressings
Combining cold ingredients; no cooking
involved
French dressing
Sweet sauces
Served hot or cold with desserts/puddings
Chocolate sauce
Hollandaise
Mint sauce
Toffee sauce
Others
Variety of methods and ingredients
Curry sauce
Tomato sauce
Pastry
Pastry is a mixture of fat, flour and water. Richer pastries
contain whole eggs, egg yolk, caster or icing sugar or extra fat.
LINK
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Meal planning
(p. 106 textbook)
Classification of pastry
The main types of pastry are:
Type
Examples
Shortcrust
(half fat to flour)
Apple tarts, Bakewell tarts, quiches
Rich Shortcrust
Mince pies, flan cases, lemon meringue
Rough Puff
Sausage rolls, vol-au-vents, cream slices
Puff
Cream horns, steak and kidney pie
Flaky
Mince pies, sausage rolls
Choux
Éclairs, profiteroles, gougères
Suet
Dumplings, steak and kidney pie
Filo
Strudel, spring rolls, baklava
Variations: biscuit, cheese, wholemeal
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Characteristics of pastry
Well-made pastry:
1. is light golden in colour
2. is not greasy, tough, soggy or brittle
3. has a fully cooked, crisp texture
4. has good flavour (i.e. sweet or savoury)
5. has an even texture: is not shrunken or uneven.