PPT-Lunch Menu Soups & Salads

Soup du Jour 57 Chicken Vegetable 57 French Onion Gratinée 7 Chophouse 1310 Red Leaf amp Romaine Lettuce Cucumber Tomatoes Red Onion Haas Avocado Applewood Smoked Bacon Gorgonzola. 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 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. Soups can be the first course. . Soups can be a sweet last course.. Soups can be an entrée.. Importance & popularity of Soups. Popular in many cuisines. An important part of a meal internationally.. 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.. Moving Forward. National School Lunch Program. What is It?. It’s a federally assisted meal program funded by the United States department of Agriculture.. It was established as a measure of national security to safeguard the health and well-being of the Nation’s children.”  . 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!. Food Service Occupations 2. Unit . 5. Salads. Salads are very versatile. Classified . into 7 . categories:. Fruit. Vegetable. Leafy Green. Meat. Seafood . Gelatin. Pasta. Parts of a Salad. Base. Usually consists of salad greens (lettuce). A combination of raw or cooked ingredients, served cold or warm and coated with a salad dressing.. Can be savory, sweet or a combination of both.. 5 purposes: appetizer, side salad, main-course, separate course, dessert. Dairy-free (DF) and vegetarian (V). options . available daily – if not listed on the menu, available upon request.. Vegetable of the . day. Menu subject to change. hot meatball sub . steamed corn. Lunch (light) or dinner (hearty). Cleanse and recondition the palate (neutral flavor). Canned or dried. Begin with a stock. Types of Soups. 1. Clear Soups. Made from clear stock or broth (simmered meat and vegetables/ more flavorful that stock/bouillon). Natalie Ebrom RD, LD . Limit high calorie meals during the day . Look at the nutritional information online. Decide what to order, and stick to it . Choose restaurants with large menus . TIP #1- MAKE A PLAN. Our fine dining Indian restaurant menu features exquisite dishes crafted with authentic spices and fresh ingredients. Each dish is meticulously prepared to offer a gourmet experience that celebrates the rich flavors of Indian cuisine.