Soups (Leaving Cert Home Economics): Flashcards
📚Flashcards
Practise the cards
15 cards from this deck
ShowHide
Practise the cards
15 cards from this deck
Two main categories of soups
Two main categories of soups
Thin soups and thick soups
Consistency of thin soups
Consistency of thin soups
Light, liquid consistency
What are clear soups
What are clear soups
Soups made with clear broth/stock, not thickened
What are broths
What are broths
Simple clear soups without solid ingredients
What are puréed soups
What are puréed soups
Vegetables/legumes cooked and blended until smooth
Thickening agents for thickened soups
Thickening agents for thickened soups
Flour, cream, or eggs
What is stock
What is stock
Flavourful liquid from simmering bones, veg, herbs in water
Four common stock types
Four common stock types
Chicken, beef, vegetable, fish
Starting water temp for stock
Starting water temp for stock
Cold water
How to cook stock
How to cook stock
Gently simmer, avoid boiling
Nutritional benefit of soups
Nutritional benefit of soups
Rich in vitamins, minerals, nutrients
Hydration benefit of soups
Hydration benefit of soups
Contribute to daily fluid intake
Clarity of clear soups
Clarity of clear soups
Transparent appearance without cloudiness
Flavour of well-made soup
Flavour of well-made soup
Harmonious balance, no single ingredient overpowers
Disadvantage of commercial soups
Disadvantage of commercial soups
Often high in sodium