Salads and Soups

Types of Salads

•Appetizer•Accompaniment•Main Dish•Dessert

Nutrients in Salads

•Vitamins•Minerals•Fiber•Protein•Carbohydrates

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

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

Different Kinds of GreensIceberg

Green Leaf

Bibb

Endive

Romaine

Chinese Cabbage

Types of Soups

•Soups made from stock▫Bouillon▫Consomme

•Soups made from stock and milk or cream▫Bisque▫Chowder

Market Forms of Soups

•Canned•Dried•Frozen•Concentrated

Food Value of Soups

•Protein•Vitamins•Minerals•Carbohydrates•Fat•Food value can be

increased by serving other foods with soup

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