Worksheetssoups and sauces
Total questions: 20
Worksheet time: 12mins
a pureed soup to which cream is added after
simmering
whipped cream
cream soup
gaspacho
a cooked mixture of equal parts flour and fat
(a)
removing food particles from the bottom of the pan
deglaze
skim
stock
scratch
a beurre mainie is...
a stock
take away food
a sauce
a paste made of fat and flour
a bechamel is made with
roux and milk
roux and stock
roux and flour
roux and ganache
a chinios is a
a drum sift
fine conical strainer
a type of hammer
a unexpected situation
aioli is a mayonaise sauce with...
garlic
flour
tomato paste
berry sauce
when something is boiling gently
(a)
the process by which proteins becomes firm, when heated.
ladle
raft
thickened
coagulation
croutons are..
a base
pancakes
bread that has been toasted
a type of soup
a clear soup made with vegetables and meat
corn soup
broth
stock
consommé
to make something clearer
clarify
certain
curtain
cluster
vegetables such as onion, celery, carrot and leek are known as
alliums
starch veg
veg
aromatic veg
what is a bouquet garni?
bundle of cinnamon sticks
bundle of herbs tied together
ground spices
spices
a garnish for soups
coffee beans
sandwich
a raft
sliced boiled egg
a way of serving a sauce
on a plate, with food on top of it
in a bowl
in a pot
slightly oily
a sauce should always be
light in texture and raw
light in texture and smooth
smooth and lumpy
hot and smokey
functions of a sauce
moistness and dry
moistness and smooth
moistness and warm
moistness
flavour and richness
a reason for stock becoming cloudy
boiling stock
simmering stock
skimming stock
rinsing stock
we do this to remove scum from a stock
(a)
