PDF-SOUPS & SALADS

Lunch Menu Beet Apple roasted heirloom beets marinated and served with chevre cheese wilted spinach warm bacon vinaigrette with green apple slaw. Pepper BBQ Sauce Hominy Pickled Vegetables Cotija Cheese ROTISSERIE CHICKEN FLAT BREAD 8 with Basil Pesto Roasted Chiles Pepper Jack Cheese Tomatoes GRILLED FISH TACOS 10 Served on Corn Tortillas with Guacamole Corn Pico Remoulade Salsa Verde THE 849 FRESH SPINACH SALAD Garden fresh spinach with peppered bacon fr esh mushrooms tomato hardcooked egg red onion Swiss cheese croutons and special malt dressing 849 SHRIMP VINEGARETTE SPINACH SALAD Five plump gulf shrimp atop fresh spinach with bac 5 BABY GREENS dried cherries feta toasted pi ne nuts honey balsamic vinaigrette 75 CAESAR SALAD grated parmigiano reggiano croutons asiago cheese crisp 7 STRAWBERRY PISTACHIO red onion parmi giano reggiano sherry vinaigrette 9 STARTERS FRESH SHUCKED 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. Chapter Six. Part . Three - Soups. Soups are often served at the beginning of a meal and give the chef an opportunity to make a good first impression. Preparing soups helps you learn more about basic culinary techniques, seasonings, garnishing, and serving foods. 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!. Objective. Differentiate between the two types of clear . soups.. Soups. Soup is popular in many different cuisines and is considered the . epitome. of comfort food. Soup categories include. clear. thick. 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). 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.. Pen or Pencil. We are going to:. Talk about Soup. Market Orders for Soup & Salad. Discuss Individual Lab. Soup Notes – Chapter 43. Red: Thickening Methods (pg. 594-596). Orange: Soups (pg. 596-599). 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). VOLUME 8 NUMBER 11 NOVEMBER 2005 1415BOOK REVIEWSynaptic transmission makes historyThe War of the Soups and the SparksBy Elliot S ValensteinColumbia University Press 2005256 pp hardcover 2950ISBN