PDF-Salads and Salad Dressings

E11 Vegetable See Marketing Guide Marketing Guide for Selected Items 100 Servings Mature onions4 oz8 oz Green peppers9 oz1 lb 2 oz Ingredients Fresh white or red onions 3 oz. SALADS , , AND RELISHES No. M 052 00 GUACAMOLE 4 mg 101 mg 2 m Ingredient AVOCADO,FRESH,PUREED ONIONS,FRESH,GRATED GARLIC POWDER CHILI POWDER,DARK,GROUND SALT P 1 tbsp 1/8 tsp 2 cup Weight 6 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 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 SALADS , , AND RELISHES No. M 008 01 MEXICAN COLE SLAW 23 mg 268 mg 6 mg 9 g 1 g SALAD DRESSING,MAYONNAISE TYPE SALT SUGAR,GRANULATED CELERY,FRESH,CHOPPED TOMATOES,FRESH 2 qts 2 tbsp 1-1/2 cup 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.. E-04 Salads and Salad Dressings *See Marketing Guide. SERVING: 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). Salads. Is a . . of raw or cooked ingredient, served cold or warm and . coated . with a salad . dressing. . Types of Salads. Appetizer- . an attractively arranged salad served before the main course is designed to whet the appetite . In-Vitro. Roberts S. ., Lovett J., . Stephenson . C.. Introduction: . The handling of fluid by wound dressings is paramount to their overall performance in the treatment of chronic wounds. The inability of a dressing to manage wound exudate can lead to maceration of the wound bed, leakage of fluid from dressings onto surrounding clothing or bedding, or drying out of the wound leading to ineffective moist wound healing. It is important therefore to assess the fluid handling properties of dressings using a method that simulates clinical wound conditions.. I can describe how each is prepared.. FRENCH DRESSING. A combination of:. Oil. Vinegar. Seasonings. Simply combine ingredients and shake . Mayonnaise. Ingredients include:. Vinegar or lemon juice. Oil. 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. 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.