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 beforeserving
•Break or tear into bite-sized pieces
•Use no more than 3-4 ingredients
•Ingredients should be well drained
•Combine crisp with soft ingredients forcontrasts in texture
•To avoid a smashed appearance, toss with afork
•Serve immediately
Care for Salad Greens
•Crisp up greens by placing in icewater for a few hours before serving
•Drain thoroughly before serving
•Greens may be broken or shreddedaccording to the purpose
•Do not overhandle or greensbecome bruised and wilted
•Store in a plastic container. Do notwash 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 andmilk or cream
▫Bisque
▫Chowder
Market Forms of Soups
•Canned
•Dried
•Frozen
•Concentrated
Food Value of Soups
•Protein
•Vitamins
•Minerals
•Carbohydrates
•Fat
•Food value can beincreased by servingother foods with soup
Serving Soups
•Soup dishes should be deep
•Set soup dishes on a plate slightly larger than thesoup dish
•A soup spoon is smaller than a tablespoon andlarger 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 itis permissible to put two or three crackers on top ofyour soup
