Chapter 15 - Soups, Salads, and Gelatins

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Understanding Food Principles and Preparation • Fifth Edition
AMY BROWN
© Cengage Learning 2015
Soups, Salads,
and Gelatins
15

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Soups

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• Stocks
– White and brown stocks
– Water is the main ingredient
– Flavoring ingredients
• Mirepoix, salt, seasonings, bouquet garni, and
whole peppercorns
Soups (cont’d.)

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• Meat stocks
– Beef, pork, lamb
– Adding meat and bones
– Adding vegetables
• Poultry stocks
• Fish stocks
– Shellfish stocks
• Vegetable stocks
Soups (cont’d.)

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• Storage of soup stocks
– Cool stock before putting in refrigerator
– Use within five days
– Freeze stock to last longer than five days
– Simmer stored stock for at least 10 minutes
Soups (cont’d.)

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• Clear and thin soups
– Bouillon
– Consommé
– Thin soups
Soups (cont’d.)

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• Thickened soups
– Chowders
– Gazpacho
– Cream soups
• Preparing cream soups
• Making lower-fat cream soups
• Avoiding curdling
• Keeping cream soups safe
Soups (cont’d.)

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Soups (cont’d.)

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Salads

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• Salad ingredients
– Base
– Body
– Dressing
– Garnishes
– Toasting nuts
Salads (cont’d.)

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Salads (cont’d.)

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Salads (cont’d.)

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Salads (cont’d.)

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Salads (cont’d.)

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Salads (cont’d.)

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• What are the principles of salad
preparation for the following?
– Leafy green salads
– Vegetable salads
– Fruit salads
– Protein salads
– Pasta/grain salads
Salads (cont’d.)

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Salads (cont’d.)

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Salads (cont’d.)

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Salads (cont’d.)

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• Salad dressings
– Oil and vinegar dressings
• Oils: extra-virgin olive oil, walnut oil, sesame oil,
and other vegetable and nut oils
• Vinegar: wine, cider, white/distilled, herb, fruit, rice,
balsamic
– Emulsified dressings
– Other dressings: e.g., cooked, yogurt
• Adding dressing to salads
Salads (cont’d.)

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• Limit fatty ingredients
• Watch control portions—especially the
dressings
• Boost fiber
• Limit starchy ingredients
Calorie Control: Fat and Fiber in Salads

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Calorie Control: Fat and Fiber in Salads
(cont’d.)

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• What is gelatin?
– Mixture made from proteins extracted from
collagen
– Available in powder granules or sheets (for
commercial use)
• Is gelatin nutritious?
– Incomplete protein
– Low biological value
Gelatins

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• Phases of gel formation
– Phase 1: Hydration
– Phase 2: Dispersion
– Phase 3: Gelation
Gelatins (cont’d.)

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• Factors influencing gel formation
– Gelatin concentration
– Temperature
– Added ingredients
• Sugar, acid, enzymes, salt
– Whipping
• Storage of gelatin
– Dry gelatin can be stored for months
– Once prepared, should be served within 24
hours
Gelatins (cont’d.)

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• As the first act, a soup or a salad often
sets the tone for the meal to come
– Their versatility also allows them to take
center stage as a complete meal in
themselves
• Be knowledgeable about:
– Types of soups
– Types of salads and salad dressings
– Gelatin dishes
Chapter Summary