PDF-Salads and Salad Dressings

E06 Vegetable See Marketing Guide Marketing Guide for Selected Items 50 Servings 100 Servings Cabbage4 lb 4 oz8 lb 8 oz Carrots8 oz1 lb Green peppers4 oz8 oz Ingredients Measure MeasureDirections. 00 595 595 625 625 625 600 600 550 550 700 550 600 625 Hot Subs Steak and Cheese Pepper Steak Steak and Mushroom Steak Bomb Veal Chicken Cutlet Chicken Parm Pastrami Cheese Burger Meatball Sausage Veggie Hot Eggplant Parm Steak Tip BLT Oven Turkey Bu SALADS , , AND RELISHES No. M 025 02 JELLIED PEAR SALAD 20 mg 46 mg 0 mg 0 g 2 g DESSERT POWDER,GELATIN,LIME WATER,BOILING RESERVED LIQUID LETTUCE,LEAF,FRESH,HEAD Method Drain pears; reserve j SALADS , , AND RELISHES No. M 025 05 JELLIED BANANA SALAD 16 mg 44 mg 0 mg DESSERT POWDER,GELATIN,ORANGE WATER,BOILING WATER,COLD BANANA,FRESH,CHOPPED LETTUCE,LEAF,FR 8-1/3 lbs 7-1/4 lbs 4 lbs E-21 Salads and Salad Dressings *See Marketing Guide. Marketing Guide for Selected Items 50 Servings 100 Servings Green peppers15 oz1 lb 14 oz Red peppers15 oz1 lb 14 oz Mature onions5 oz10 oz 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. SALADS , , AND RELISHES No. M 061 00 TANGY SALAD DRESSING 2 mg 167 mg 0 mg 4 g 0 g 2 g 41 cal PEPPER,BLACK,GROUND WORCESTERSHIRE SAUCE VINEGAR,DISTILLED SUGAR,GRANULATED OIL,SALAD PARSLEY,F SALADS ALADS Greek Salad reek Salad n entree-size version of our house salad: lettuce, tomatoes, onions, feta and kalamata olives 6.95 ettuce, tomatoes, onions, feta and kalamata olives DRESSINGS. Provides ideal environment for wound healing. Mimics the barrier role of epithelium and prevents further damage. Provides . hemostasis. and limits . edema. Controls the level of hydration and oxygen tension within the wound. 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.. 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.. SALADS , , AND RELISHES No. M 070 00 ZESTY ROTINI PASTA SALAD 37 mg 382 mg 1 mg 2 g 4 g 18 g 106 cal Calcium Sodium Cholesterol Fat Protein C PAPRIKA,GROUND TOMATOES,FRESH,CHOPPED CUCUMBER,F You need:. Notebook. Pen or Pencil. We are going to:. Continue talking about salad. Watch Good Eats – Salad Daze. Prep for lab on Monday. 6. Types of Salad. Common Types. Vegetable Salads. Fruit Salads. Lovett J., Roberts S., Stephenson C.. Introduction. : Fluid controlling capabilities of advanced wound dressings are of paramount importance when it comes to managing wound exudate. Poor wound exudate handling by a wound dressing can lead to fluid leakage from around the dressing or strike through, both of which can lead to soiled clothing and malodour; exacerbating patient social isolation. . for . diabetic foot . ulcer. Anita Eftekharzadeh M.D. Research Center for Endocrine Sciences. October 2017. Agenda. Aim & Scope of this presentation. Role of dressings. Types of dressings. Moisture retentive dressings: Films, Foams, Hydrocolloids, Alginates, Hydrogels.