Salads and Soups

1. Salads and Soups

2. Types of Salads • Appetizer • Accompaniment • Main Dish • Dessert

3. Nutrients in Salads • Vitamins • Minerals • Fiber • Protein • Carbohydrates

4. 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

5. 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

6. Different Kinds of Greens Iceberg Romaine Bibb Green Leaf Endive Chinese Cabbage

7. Types of Soups • Soups made from stock • Bouillon • Consomme • Soups made from stock and milk or cream • Bisque • Chowder

8. Market Forms of Soups • Canned • Dried • Frozen • Concentrated

9. Food Value of Soups • Protein • Vitamins • Minerals • Carbohydrates • Fat • Food value can be increased by serving other foods with soup

10. 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