Salads and Soups Types of Salads Appetizer Accompaniment

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 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 • 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 Iceberg Green Leaf Bibb Endive Romaine Chinese Cabbage

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

Market Forms of Soups • • Canned Dried Frozen Concentrated

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

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