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Soup and Salad Foods 2
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Soup and Salad Foods 2

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Transcript

  • 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: 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.
  • 4. 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.
  • 5. 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.
  • 6. 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!
  • 7. 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
  • 8. 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
  • 9. Soups and Sauces
    • Chapter 20, Section 3
  • 10. Making Soups
    • Step 1: sauté aromatic vegetables
    • Step 2: add liquid
    • Stock-clear, thin liquid (simmering water with bones and veggies)
  • 11. 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.
  • 12. 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
  • 13. 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.
  • 14. 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.