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Salads and Soups. Types of Salads. Appetizer Accompaniment Main Dish Dessert. Nutrients in Salads. Vitamins Minerals Fiber Protein Carbohydrates. Principles of Salad Making. Place on a chilled plate Prepare salad dressing ahead and chill Make just before eating

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Presentation Transcript
types of salads
Types of Salads
  • Appetizer
  • Accompaniment
  • Main Dish
  • Dessert
nutrients in salads
Nutrients in Salads
  • Vitamins
  • Minerals
  • Fiber
  • Protein
  • Carbohydrates
principles of salad making
Principles of Salad Making
  • Place on a chilled plate
  • Prepare salad dressing ahead and chill
  • Make just before eating
  • Choose fresh and good quality produce
  • Salads should look neat, but not labored over
  • Handle greens as little as possible
  • Avoid too much dressing
  • Do not put dressing or salt until just before serving
  • Break or tear into bite-sized pieces
  • Use no more than 3-4 ingredients
  • Ingredients should be well drained
  • Combine crisp with soft ingredients for contrasts in texture
  • To avoid a smashed appearance, toss with a fork
  • Serve immediately
care for salad greens
Care for Salad Greens
  • Crisp up greens by placing in ice water for a few hours before serving
  • Drain thoroughly before serving
  • Greens may be broken or shredded according to the purpose
  • Do not overhandle or greens become bruised and wilted
  • Store in a plastic container. Do not wash until you are ready to use it.
  • Never freeze
different kinds of greens
Different Kinds of Greens

Iceberg

Romaine

Bibb

Green Leaf

Endive

Chinese Cabbage

types of soups
Types of Soups
  • Soups made from stock
    • Bouillon
    • Consomme
  • Soups made from stock and milk or cream
    • Bisque
    • Chowder
market forms of soups
Market Forms of Soups
  • Canned
  • Dried
  • Frozen
  • Concentrated
food value of soups
Food Value of Soups
  • Protein
  • Vitamins
  • Minerals
  • Carbohydrates
  • Fat
  • Food value can be increased by serving other foods with soup
serving soups
Serving Soups
  • Soup dishes should be deep
  • Set soup dishes on a plate slightly larger than the soup dish
  • A soup spoon is smaller than a tablespoon and larger than a teaspoon
  • Bouillon spoons are small round-bowled spoons
  • In using a soup spoon, dip the spoon away from you, take the soup from the side of the spoon silently
  • Do not leave spoon in soup dish, place it on the plate
  • Never crumble crackers or toast in your soup, but it is permissible to put two or three crackers on top of your soup
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