PDF-SOUPS & SALADS

ALOO CHAT Salad of Boiled Potatoes with Onions Seasoned with Spices CREAM OF TOMATO Garden Fresh Tomato Soup Served with Croutons CREAM. VIN BLANC Garlic cr57576me fra57582che shallot parsley spinach 1550 THAI CURRY Rice vermicelli coconut lemongrass chilies spinach basil 1595 LEEK POTATO CHOWDER Bacon cheddar cheese yukon gold potatoes 1650 LAGUNITAS IPA Andouille sausage bell pepp brPage 1br ANDLE CAFE Thanksgiving Menu 014 Soups Appetizers Salads Entr es Desserts Prix Fixe brPage 1br SOUPS SNACKS APPS KHI57527V57347HDWXUHG573476RXS SALADS HQWUpH57347VLH5735957347WRSSHG57347ZLWK CHEFS DINNER FEATURES CG CLASSICS PIZZA PIES BURGERS SAND What is Stock?. A . flavorful liquid made by gently simmering bones and or vegetables.. 4 Essential Parts to Stock. Mirepoix. . – 2 parts onion, 1 part carrot, 1 part celery roughly chopped.. Aromatics – herbs and spices, thyme, parsley stems, bay leaf, cracked pepper corn – in a cheesecloth bag or not.. LEARNING OBJECTIVES. At the end of this session the student will know the following.. 1. Define salads. 2. Types of salads. 3. The categories of salads. 4. Guidelines for salads. 5. Salad bars and buffet service. Salad- a combination of raw and/or cooked ingredients, usually served cold with a dressing.. Types of Salads. Protein salad: small pieces of meat or egg-chef’s salad. Pasta salad: cooked pasta, veggies, dressing, sometimes meat. Salads on the menu. Appetizer Salads. Good lead in for more substantial foods. Easy way to keep diners satisfied while main course is being prepared. Main Course Salad. Gaining in popularity . Cooked chicken or seafood, for example, is added to greens for a lighter entrée.. Culinary Sciences . Warm-up: . Come up with a list of 5-10 soups that you have heard of and/or sampled. . Objective: . IWBAT identify and define different types of soups. IWBAT classify a soup given a recipe or description. . History. Ingredients. Uses. Dressings. History of Salads. http://www.foodtimeline.org/foodsalads.html#salad. Salad. …. definition. …?. A mixture of one or more ingredients, including not only leafy greens but also vegetables, meat, fish, fruits, nuts and grains.. Foods and Nutrition. What is soup?. Soup is basically a liquid with something to thicken it. . Soup variation comes from the proportion of one ingredient to the other and the creativity of the Chef!. Soup Unit. . Soups . are versatile foods that can range from flavorful broths to hearty chowders. Varieties are characterized by the finished appearance and consistency of the soup, and preparation and cooking methods used.. What is the intention of Soup when it is first being served of many dishes?. To whet the appetite, this excites the palate and the person eating it and prepares them from the rest of the courses without filling them up. . Minestrone . Soup Company. Who Can I Talk To?. Margaret Stengel, Director, H.R.. Robert Larose, Manager, H.R.. Maria Suarez, Manager, H.R.. Who Am I Spending My. Career With? . Minestrone Soups is a leading producer of soup products.. Priscilla A. Martel. Soups. Chapter 11. On Cooking. Labensky, Hause & Martel. Sarah R. Labensky, CCP. Alan M. Hause. Priscilla A. Martel. Soups. Chapter 11. On Cooking. Labensky, Hause & Martel.