Soup and Salad - PowerPoint PPT Presentation

1 / 14
About This Presentation
Title:

Soup and Salad

Description:

Other types-romaine, bibb, boston, red leaf, curly leaf ... Dairy dressing-main ingredients:buttermilk,yogurt,sour cream, cottage cheese ... – PowerPoint PPT presentation

Number of Views:247
Avg rating:3.0/5.0
Slides: 15
Provided by: Mon674
Category:

less

Transcript and Presenter's Notes

Title: Soup and Salad


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 EXItalian and
    Vinaigrette
  • Mayonnaise-made with oil vinegar (or lemon juice)
    seasonings, and eggs.
  • Eggs create emulsion-evenly blended mixture of
    two liquids that normally dont mix.

4
Salad Dressings cont
  • Cooked dressing-similar to mayonnaise but use
    white sauce (roux) to replace eggs and oil.
  • Dairy dressing-main ingredientsbuttermilk,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 _at_ 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.
Write a Comment
User Comments (0)
About PowerShow.com