This document discusses soups and sauces. It defines sauces as thickened liquids that enhance the flavor of foods. Sauces can improve nutrition depending on their ingredients. Soups are primarily liquid foods made with stock, milk or water combined with meat or vegetables. Like sauces, soups' nutritive value depends on their solid contents. Soups are easy to make and can use leftovers, making them suitable for sick or convalescing individuals. Sauces and soups add flavor, texture, and variety to meals.

1. BY: KEKETSO MOHALE A THIRD YEAR
STUDENT TEACHER AT LESOTHO COLLEGE OF
EDUCATION.
SOUPS AND SAUCES

2. SAUCES
They are well flavoured liquids containing a
thickening agent. They are intended to
enhance the flavour of food with which they
are served. The flavour of sauces should not
be so overpowering that they disguise the
flavour of food.
The nutritive value of sauces depends on the
ingredients used in the sauces. though they
are occasionally used, sauces can contribute
to good nutritive value.

3. FUNCTIONS OF SAUCE
To provide a contrasting flavour to an otherwise mildly flavoured food, e.g. cheese
sauce with cauliflower.
To provide a contrasting texture to solid foods, e.g. Poultry or Fish.
To bind ingredients together for dishes such as fish cakes.
To add colour to a dish, e.g. Jam sauce with a steamed sponge pudding.
To contribute to the nutritional value of a dish.
To reduce the richness of some foods, e.g. Orange sauce with roast duck and apple
sauce with roast pork.
To add interest and variety to a meal.

4. A picture showing consistencies of sauces

5. CONSISTENCY OF SAUCES
The consistency of a sauce will vary according to how it will be served with the food.
Sauces can be classified into three main consistencies, which are;
Pouring
Coating
Binding or Panda
A pouring sauce, at boiling point, should just glaze the back of the wooden spoon, and
should flow freely when poured.

6. A coating sauce, at boiling point, should float at the back of the
a wooden spoon or plastic spoon, and should be used as soon as
it is ready, to ensure even coating the food.
A binding sauce or panda should be thick enough to bind dry
ingredients together, so that they can be handled easily to be
formed into rissoles, cakes etc.
CONSISTENCIES OF SAUCES(CONT..)

7. CLASSIFICATION OF SAUCES
1. Roux-based sauces are commonly used these days. The
roux is made from a mixture of equal amounts of flour
and butter. White sauce and brown sauce are examples
of this kind of sauce.
2. Emulsified sauces are made from oil and vinegar or
water. These sauces are not easy to make because oil
does not mix well with other liquids. So a gentle heat has
to be used. Cooked salad dressing is a good example.

8. CLASSIFICATION OF SAUCES(CONT..)
3. Dessert sauces are sweet sauces which are used
to make more interesting. This may include jam or
syrup served with puddings.
4. Other sauces have tomato or mayonnaise bases.
Some have a distinct flavour of the seasonings
used. These are sauces such as curry or barbecue
sauces.

9. QUALITIES OF A GOOD SAUCE
A GOOD SAUCE SHOULD BE ;
Smooth
Glassy
Well-flavoured
The correct consistency for its purpose.

10. SOUPS
Soup is a primarily liquid food, generally served
warm or hot, that is made by combining
ingredients of meat or vegetables with stock, milk
or water.
Soups are intended to stimulate the appetite. This
is why they are served at the beginning of a meal.
They are also served in smaller quantities so as not
to satisfy the appetite.

11. A GOOD SOUP SHOULD;
Be tasty and well-seasoned.
Have the correct appearance and colour
depending on the type of soup.
Not have any visible fat.
Be neatly served and attractively garnished.

12. CLASSIFICATION OF SOUPS
Thin /clear soups
Broth is a clear soup with meat, vegetables and pasta added.
Consommé is a concentrated clear soup.
Thick soups
•Puree is a soup that has been thickened by sieving or
pureeing the ingredients after they are cooked.

13. THE VALUE OF SOUP IN THE DIET
Soups are intended to stimulate the appetite. This is why they are
served at the beginning of a meal. They are also served in smaller
quantities so as not to satisfy the appetite. Sometimes soup is
served as the main course of a meal. In that case, the soup
served is thick, often contains animal proteins and vegetables and
is usually accompanied by bread or rolls in order to satisfy
hunger.

14. THE SUMMARY
Like sauces, the nutritive value of soups is dependent on
the solid content of the soup. Soups are rich in mineral
substances extracted from the vegetables, meat or meat
bones during cooking. This is why they are used as part
of the diet for the sick and convalescent. You can use
leftovers to prepare soup and it is easier and quicker to
prepare soup than to prepare many other dishes.

15. LIST OF REFERENCES
• Home Economics For Life 2. Learners book
• Food and Nutrition Textbook Anita Tull