Soup and Salad Foods 2


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Soup and Salad Foods 2

  1. 1. Soup and Salad Foods 2
  2. 2. Ingredients for a Salad <ul><li>Salad Greens </li></ul><ul><li>Nutrients Vitamin C and iron </li></ul><ul><ul><li>Lettuce-iceberg </li></ul></ul><ul><ul><li>Other types-romaine, bibb, boston, red leaf, curly leaf </li></ul></ul><ul><ul><li>Other greens-spinach, arugula, escarole, chicory, watercress, and radicchio </li></ul></ul><ul><ul><li>Other vegetables and fruit-any fresh, canned, or cooked. </li></ul></ul><ul><ul><li>Sliced dried shredded, quartered or cubed </li></ul></ul><ul><ul><li>Other stuff- cooked and chilled pasta, grains, legumes, meat, poultry, fish, or eggs </li></ul></ul>
  3. 3. Salad Dressing <ul><li>Salad dressings add richness, flavor, and act like a binding agent. </li></ul><ul><li>Basic Types: </li></ul><ul><ul><li>Oil based-mixture of 3 parts oil to 1 part vinegar plus seasonings: EX:Italian and Vinaigrette </li></ul></ul><ul><ul><li>Mayonnaise-made with oil vinegar (or lemon juice) seasonings, and eggs. </li></ul></ul><ul><ul><li>Eggs create emulsion-evenly blended mixture of two liquids that normally don’t mix. </li></ul></ul>
  4. 4. Salad Dressings cont… <ul><li>Cooked dressing-similar to mayonnaise but use white sauce (roux) to replace eggs and oil. </li></ul><ul><li>Dairy dressing-main ingredients:buttermilk,yogurt,sour cream, cottage cheese </li></ul><ul><li>Low fat dressings-salad dressing is traditionally high in fat and calories because of the oil used to make them </li></ul><ul><li>Today… many low fat versions are available, check the fat content. </li></ul>
  5. 5. Making a Salad <ul><li>Appetizer salads-small tasty salads served @ the beginning of a meal to stimulate the appetite </li></ul><ul><li>Accompaniment salad-small salad served with the meal </li></ul><ul><li>Main dish salad-main course, protein based food with grain, fruits, vegetables, meat, poultry, eggs, cheese. </li></ul><ul><li>Dessert salad-made with fruit, sweet. </li></ul>
  6. 6. Preparing Salad Greens <ul><li>Ice Berg lettuce- hit the core on the counter once or twice to loosen it. Remove the core. </li></ul><ul><li>Leafy greens- pull leaves away from the core and wash. </li></ul><ul><li>Premixed salad greens-still wash them! </li></ul>
  7. 7. Assembling the Salad <ul><li>Choose a variety of textures and colors. </li></ul><ul><li>Some presentation hints for both plain and fancy salads: </li></ul><ul><ul><li>Tossed or mixed greens-layers gently toss with dressing. </li></ul></ul><ul><ul><li>Arranged salad- patterns, slices, or fruit </li></ul></ul><ul><ul><li>Molded salads-gelatin </li></ul></ul>
  8. 8. Serving Salads <ul><li>Why add dressing right before serving? </li></ul><ul><ul><li>Greens will wilt otherwise </li></ul></ul><ul><ul><li>Better yet…. </li></ul></ul><ul><ul><ul><li>Let People add their own. </li></ul></ul></ul><ul><ul><ul><li>For added meal appeal and nutrition: </li></ul></ul></ul><ul><ul><ul><ul><li>Edible bowl, tortilla shells, hollowed out fruits or veggies </li></ul></ul></ul></ul>
  9. 9. Soups and Sauces <ul><li>Chapter 20, Section 3 </li></ul>
  10. 10. Making Soups <ul><li>Step 1: sauté aromatic vegetables </li></ul><ul><li>Step 2: add liquid </li></ul><ul><li>Stock-clear, thin liquid (simmering water with bones and veggies) </li></ul>
  11. 11. Kinds of Soups <ul><li>Clear soups-made with bouillon </li></ul><ul><li>Thick soups-start w/white sauce (roux) </li></ul><ul><li>Vegetable soup-when adding vegetables, start with the ones that take longer to cook. </li></ul><ul><li>Purees-mash, grind some of the ingredients </li></ul><ul><li>For added variety, flavor, and nutrients, add legumes or grain. </li></ul>
  12. 12. Cooking Soups <ul><li>Microwave- vegetable soups are easy to prepare in the microwave oven, milk based suits may foam during cooking. </li></ul><ul><li>Stovetop-the longer a soup simmers, the more flavor </li></ul>
  13. 13. Sauces and Gravies <ul><li>Sauces and gravies are thickened liquids used to add flavor to cooked food. </li></ul><ul><li>Basic white sauce: </li></ul><ul><ul><li>STARTS WITH A ROUX-equal parts fat and flour </li></ul></ul><ul><ul><ul><li>For a thick sauce: 2T butter and flour to each cup milk </li></ul></ul></ul><ul><ul><ul><li>For thin sauce: 1T butter and flour to each cup milk </li></ul></ul></ul><ul><ul><ul><li>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. </li></ul></ul></ul>
  14. 14. Gravy <ul><li>Pan gravy-is like meat sauce except uses meat juices. </li></ul><ul><li>Lower fat alternatives-white sauces and gravy are high in fat, consider using a seasoned non fat yogurt. </li></ul><ul><li>Au jus-pan drippings with fat skimmed off </li></ul><ul><li>To make lower fat gravy-shake a mixture of 2 T flour or cornstarch plus ¼ cup cold water. </li></ul>
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