Stocks, Soups, and Sauces

Flashcards covering key concepts related to stocks, soups, and sauces, including definitions, classifications, and important cooking techniques.

Stock

Flavourful liquid made from simmering vegetables and bones of meat, poultry or fish; the basis of all soups.

Bouquet garni

A classic herb mixture used for preparing stocks and soups, commonly made of parsley, thyme, and bay leaf.

Mirepoix

An aromatic flavor base made by lightly cooking onions, celery, and carrots.

Roux

A cooked mixture of butter and plain flour that thickens and forms the base of various sauces.

Soup

A liquid dish typically made by boiling meat, fish, or vegetables in stock or water.

Clear Soup

Soups based in a clear, unthickened broth or stock, served either plain or garnished.

Thick Soup

Opaque soups that are thickened either by a thickening agent such as roux or by pureeing ingredients.

Nutritive value of soups

Determined by the ingredients; often low in nutrient content, thick soups can have more starch and protein.

Thickening Agent

Substances like cornstarch, roux, or pureed fruits used to thicken sauces.

Dextrinization

The browning of starch grains as they are exposed to dry heat.

Gelatinization

The process where starch grains absorb moisture and swell to form a thick paste.

Creme Soup

A type of thick soup that is typically thickened with roux and may contain milk or cream.

Puree

Cooked food that has been ground, pressed, blended, or sieved into a smooth consistency.

Panada

A paste made from flour or bread crumbs and liquid, often used as a binder.

Qualities of a well-prepared soup

Attractive, free from grease, well-flavoured and seasoned, and appropriately garnished.

Garnish for soup

Additional ingredients such as fresh herbs, croutons, or grated cheese added before serving.

Specialty soup

Soups that are native to a particular region or have unique ingredients.