Soup and Salad Foods 2
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Soup and Salad Foods 2

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    Soup and Salad Foods 2 Soup and Salad Foods 2 Presentation Transcript

    • Soup and Salad Foods 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
    • 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: EX:Italian and Vinaigrette
        • Mayonnaise-made with oil vinegar (or lemon juice) seasonings, and eggs.
        • Eggs create emulsion-evenly blended mixture of two liquids that normally don’t mix.
    • Salad Dressings cont…
      • Cooked dressing-similar to mayonnaise but use white sauce (roux) to replace eggs and oil.
      • Dairy dressing-main ingredients:buttermilk,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.
    • Making a Salad
      • Appetizer salads-small tasty salads served @ 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.
    • 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!
    • 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
    • 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
    • Soups and Sauces
      • Chapter 20, Section 3
    • Making Soups
      • Step 1: sauté aromatic vegetables
      • Step 2: add liquid
      • Stock-clear, thin liquid (simmering water with bones and veggies)
    • 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.
    • 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
    • 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.
    • 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.