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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 l.jpg
Types of Salads

  • Appetizer

  • Accompaniment

  • Main Dish

  • Dessert


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Nutrients in Salads

  • Vitamins

  • Minerals

  • Fiber

  • Protein

  • Carbohydrates


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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


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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


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Different Kinds of Greens

Iceberg

Romaine

Bibb

Green Leaf

Endive

Chinese Cabbage


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Types of Soups

  • Soups made from stock

    • Bouillon

    • Consomme

  • Soups made from stock and milk or cream

    • Bisque

    • Chowder


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Market Forms of Soups

  • Canned

  • Dried

  • Frozen

  • Concentrated


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Food Value of Soups

  • Protein

  • Vitamins

  • Minerals

  • Carbohydrates

  • Fat

  • Food value can be increased by serving other foods with soup


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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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