Salads and soups
1 / 10

Salads and Soups - PowerPoint PPT Presentation

  • Updated On :

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

I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
Download Presentation

PowerPoint Slideshow about 'Salads and Soups' - LeeJohn

An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.

- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript

Types of salads l.jpg
Types of Salads

  • Appetizer

  • Accompaniment

  • Main Dish

  • Dessert

Nutrients in salads l.jpg
Nutrients in Salads

  • Vitamins

  • Minerals

  • Fiber

  • Protein

  • Carbohydrates

Principles of salad making l.jpg
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 l.jpg
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 l.jpg
Different Kinds of Greens




Green Leaf


Chinese Cabbage

Types of soups l.jpg
Types of Soups

  • Soups made from stock

    • Bouillon

    • Consomme

  • Soups made from stock and milk or cream

    • Bisque

    • Chowder

Market forms of soups l.jpg
Market Forms of Soups

  • Canned

  • Dried

  • Frozen

  • Concentrated

Food value of soups l.jpg
Food Value of Soups

  • Protein

  • Vitamins

  • Minerals

  • Carbohydrates

  • Fat

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

Serving soups l.jpg
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