Soup (Junior Cert Home Economics): Flashcards
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Practise the cards
15 cards from this deck
Main ingredients in soup
Main ingredients in soup
Stock, vegetables, sometimes meat or fish
Gazpacho serving temp
Gazpacho serving temp
Served cold (Spanish soup)
Puréed soup texture
Puréed soup texture
Blended until smooth
Thickened soup uses
Thickened soup uses
Starchy ingredients like flour or potatoes
Alternative name for clear soup
Alternative name for clear soup
Consommé
Broth description
Broth description
Thin & clear with finely chopped meat & veg
Soup nutritional benefits
Soup nutritional benefits
Protein, fibre, vitamins & minerals
Why soup is cost-effective
Why soup is cost-effective
Uses inexpensive veg & leftovers
Why dice ingredients finely
Why dice ingredients finely
For maximum flavour
Sautéing ingredients purpose
Sautéing ingredients purpose
Soften & release flavours
Simmering soup purpose
Simmering soup purpose
Develop flavour without evaporating too much liquid
Soup garnish examples
Soup garnish examples
Croutons, cream swirl, or fresh herbs
Grease-free soup means
Grease-free soup means
No fat layer on top
Flavourful soup means
Flavourful soup means
Tastes of the main ingredient
Dried soup disadvantages
Dried soup disadvantages
Low nutrition; high in salt/sugar