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