Meal Management part 3

• Soup provides nourishment as it is made from vegetables, meat or fish, stimulates appetite and aids digestion, provides warmth on chilly winter days, and adds interest and variety to the diet by providing a different taste and texture.
• Stock is a well flavoured liquid made by simmering meat, fish, vegetables and herbs for 2-3 hours.
• Stock is valued for its flavour not its nutritive value and is used to make soups, sauces and stews.
• To make stock, use fresh ingredients, avoid using starchy or fatty foods, use a heavy-based saucepan, allow stock to come to the boil and then simmer gently, and skim fat from the top of the stock as it simmers.
• Commercial stocks are quick and easy ways to add intense flavour, come in concentrated forms, and include beef, chicken, fish and vegetable favourites.
• Guidelines for preparing and cooking soup include using fresh ingredients, using a heavy-based saucepan, dicing or finely chopping the ingredients into even-sized pieces, sautéing vegetables to release flavour, using fresh stock over commercial for a better flavour, adding the correct amount of stock, allowing soup to come to the boil and then simmer gently, and seasoning soup at the end.
• Characteristics of well-made soup include good flavour, correct consistency/texture for its type, appetising and attractive colour, well-seasoned, and served at the correct temperature.
• Garnishes for soup include fresh herbs, croutons, cream, yoghurt or créme fraîche swirls, grated cheese, julienne strips of vegetables, and lemon or orange zest.
• Convenience soups are dried, tinned, chilled in cartons or tubs.
• Bread soda (bicarbonate of soda) is a chemical raising agent that produces CO2 when moistened with an acidic liquid, such as buttermilk.
• Puff pastry is a type of pastry that uses a specific type of dough.
• Commercial pastry has advantages and disadvantages.
• Soup, sauces, pastry and raising agents are topics in the field of pastry.
• Baking powder, which contains bicarbonate of soda (alkali), cream of tartar (acid) and flour, produces CO2 when mixed with a liquid, such as milk.
• Raising agents can be mechanical, chemical, or biological.
• Baking a pastry case without a filling, known as baking blind, involves marking the base with a fork, spreading grease proof paper over the base and weighting down with dried beans.
• Air is an example of a mechanical raising agent that can be introduced mechanically or physically into a mixture by sieving, whisking, rubbing, folding, and creaming.
• Filo pastry is a type of pastry that uses a specific type of dough.
• Well-made pastry has an attractive golden-brown colour created by the Maillard reaction, a crispy and airy texture, and a rich, buttery flavour.
• Choux pastry is a type of pastry that uses a specific type of dough.
• Pastry-making guidelines include weighing accurately, keeping ingredients & utensils as cold as possible, handling pastry as little as possible, rolling lightly in one direction only on a lightly floured board, kneading lightly, allowing pastry to relax in the fridge before rolling, and baking first in a hot preheated oven and then reducing the heat to finish baking.
• Rough Puff Pastry and Flaky Pastry are types of pastry.
• Canned soup is made by cooking meat, vegetables, and seasonings in water, then canning the result.
• Preparing and cooking sauces involves using the correct proportions of ingredients, using a heavy-based saucepan to allow heat to spread evenly, using a well-flavoured stock if it suits the sauce, seasoning at the end, and ensuring a sauce has the correct consistency.
• Sauces provide nourishment, add variety and interest in the diet by adding flavour, and enhancing the appearance of food, moisten foods, make them easier to swallow and digest, and garnish and improve the appearance or colour of dishes.
• Well-made sauces have good flavour, correct consistency/texture for its type, appetising and attractive colour, and are served at the correct temperature for its type.
• Popular sauce-and-food combinations include horseradish sauce and roast beef, parsley sauce and bacon or gammon, tartar sauce and fish, mint sauce and roast lamb, apple sauce and roast pork, cranberry sauce and roast turkey, and orange sauce and roast duck.
• Some sauces counteract the richness of high-fat foods, for example, apple sauce served with roast pork.
• Pastry is a mixture of fat, flour, and water.
• Sauces can be classified into various types such as hollandaise sauce, tartar sauce, and others.
• Commercial sauces are popular due to busier lifestyles, are available in various types such as dehydrated sauces, canned/jar/bottle sauces and cook-chill sauces, and have the same advantages and disadvantages as commercial soups.
• Ingredients for pastry include flour, fat, water, lemon juice, and raising agent.
• Pastry can be classified into shortcrust and rich shortcrust.
• Sauces can be served hot or cold as part of a dish, over food, separately as an accompaniment, for decoration, and in various other ways.
• Invertase in yeast converts sucrose to glucose and fructose.
• During baking, yeast is killed and fermentation stops.
• Maltase in yeast converts maltose to glucose.
• Maillard reaction occurs between the sugars and amino acids present, giving bread a brown colour.
• Biological raising agents include Baker’s yeast, which is used in bread-making.
• Soda Acid plus Alkali plus liquid equals Carbon Baking Powder plus Milk dioxide.