Soup and Salad

1
Soup and Salad

• Foods 2

2
Ingredients for a Salad

• Salad Greens
• Nutrients Vitamin C and iron
• Lettuce-iceberg
• Other types-romaine, bibb, boston, red leaf,
  curly leaf
• Other greens-spinach, arugula, escarole, chicory,
  watercress, and radicchio
• Other vegetables and fruit-any fresh, canned, or
  cooked.
• Sliced dried shredded, quartered or cubed
• Other stuff- cooked and chilled pasta, grains,
  legumes, meat, poultry, fish, or eggs

3
Salad Dressing

• Salad dressings add richness, flavor, and act
  like a binding agent.
• Basic Types
• Oil based-mixture of 3 parts oil to 1 part
  vinegar plus seasonings EXItalian and
  Vinaigrette
• Mayonnaise-made with oil vinegar (or lemon juice)
  seasonings, and eggs.
• Eggs create emulsion-evenly blended mixture of
  two liquids that normally dont mix.

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Salad Dressings cont

• Cooked dressing-similar to mayonnaise but use
  white sauce (roux) to replace eggs and oil.
• Dairy dressing-main ingredientsbuttermilk,yogurt,
  sour cream, cottage cheese
• Low fat dressings-salad dressing is traditionally
  high in fat and calories because of the oil used
  to make them
• Today many low fat versions are available, check
  the fat content.

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Making a Salad

• Appetizer salads-small tasty salads served _at_ the
  beginning of a meal to stimulate the appetite
• Accompaniment salad-small salad served with the
  meal
• Main dish salad-main course, protein based food
  with grain, fruits, vegetables, meat, poultry,
  eggs, cheese.
• Dessert salad-made with fruit, sweet.

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Preparing Salad Greens

• Ice Berg lettuce- hit the core on the counter
  once or twice to loosen it. Remove the core.
• Leafy greens- pull leaves away from the core and
  wash.
• Premixed salad greens-still wash them!

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Assembling the Salad

• Choose a variety of textures and colors.
• Some presentation hints for both plain and fancy
  salads
• Tossed or mixed greens-layers gently toss with
  dressing.
• Arranged salad- patterns, slices, or fruit
• Molded salads-gelatin

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Serving Salads

• Why add dressing right before serving?
• Greens will wilt otherwise
• Better yet.
• Let People add their own.
• For added meal appeal and nutrition
• Edible bowl, tortilla shells, hollowed out fruits
  or veggies

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Soups and Sauces

• Chapter 20, Section 3

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Making Soups

• Step 1 sauté aromatic vegetables
• Step 2 add liquid
• Stock-clear, thin liquid (simmering water with
  bones and veggies)

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Kinds of Soups

• Clear soups-made with bouillon
• Thick soups-start w/white sauce (roux)
• Vegetable soup-when adding vegetables, start with
  the ones that take longer to cook.
• Purees-mash, grind some of the ingredients
• For added variety, flavor, and nutrients, add
  legumes or grain.

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Cooking Soups

• Microwave- vegetable soups are easy to prepare in
  the microwave oven, milk based suits may foam
  during cooking.
• Stovetop-the longer a soup simmers, the more
  flavor

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Sauces and Gravies

• Sauces and gravies are thickened liquids used to
  add flavor to cooked food.
• Basic white sauce
• STARTS WITH A ROUX-equal parts fat and flour
• For a thick sauce 2T butter and flour to each
  cup milk
• For thin sauce 1T butter and flour to each cup
  milk
• To cook over med to med high heat melt fat and
  whisk in flour. Before it browns add milk. Cook
  over low heat, stirring constantly, until thick.

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Gravy

• Pan gravy-is like meat sauce except uses meat
  juices.
• Lower fat alternatives-white sauces and gravy are
  high in fat, consider using a seasoned non fat
  yogurt.
• Au jus-pan drippings with fat skimmed off
• To make lower fat gravy-shake a mixture of 2 T
  flour or cornstarch plus ¼ cup cold water.