Salads and Soups

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Salads and Soups
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Types of Salads

• Appetizer
• Accompaniment
• Main Dish
• Dessert

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Nutrients in Salads

• Vitamins
• Minerals
• Fiber
• Protein
• Carbohydrates

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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

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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

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Different Kinds of Greens
Iceberg
Romaine
Bibb
Green Leaf
Endive
Chinese Cabbage
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Types of Soups

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

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Market Forms of Soups

• Canned
• Dried
• Frozen
• Concentrated

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Food Value of Soups

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

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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