Tips how to make Soup and Salad




Types of Soup

A soup is a quick and easy meal. It can be a combination of vegetables, meat, and fish cooked in liquid. It may be thick, smooth, and chunky.
There are different types of soup. Though most soup are hot, some are served cold. Soup can be served as first course or as a meal.


Stew
A stew is used to describe dishes that contain meat, vegetables, and a thick soup.

Chowder
A chowder is a thick chunky soup containing chunks of foods, like seafood (clams) and vegetables.

Bisque
A bisque is a thick rich soup usually consisting of pureed seafood, sometimes chicken or vegetables, and cream

Vegetable Soup

Ingredients:
A cup oil
garlic (minced)
I cup fresh green peas (diced)
I cup potatoes (cubed)
I cup carrots (cubed)
½ tsp salt
½ tsp pepper
8 cups water
3 tbsp. flour (dissolved in cup water)
1 cup evaporated milk
Procedure:
1. Sauté garlic, green peas, potatoes, and carrots. Cook until tender.
2. Add water and boil for two minutes.
3. Add four, milk, and MSG. Boil for two minutes.
4. Serve hot.
5. Add salt and pepper to taste.

Fish Tamarind Soup

Ingredients:
6-8 cups water
ginger (sliced into strips)
2 fresh tomatoes (sliced)
1 can salmon (without tomato sauce)
salt to taste
I pack tamarind mix
MSG (seasoning)
Procedure:
1. Boil water, ginger, and tomatoes until cooked.
2. Add salmon and tamarind flavor for seasoning.
3. Boil for two minutes.
4. Serve hot.


Salad

A salad is a combination of different varieties of cooked or fresh
fruits and vegetables. It is a simple food which is appetizing and
easy to prepare. Fresh fruits and vegetables should always be used in
salads. Meat and fish must be cooked before adding to the salad. Salad
is usually served cold with dressing.


Tips to Make a Perfect Salad

1. Salad should be fresh with only a few kinds of ingredients.
2. Salad must be attractive in color and in arrangement.
3. Ingredients should be cut in attractive shapes and sizes.
4. Ingredients must always be cold.
5. Salad dressing adds color and blends the flavour of the ingredients.
It can be prepared fresh or cooked.

The Types of Salad Dressings

There are three (3) common types of salad dressings which are
available commercially in supermarkets. One can also make her/his
Own dressing by using the formula given here.

a.Mayonnaise is a stable emulsion.

b. French dressing is a temporary emulsion of oil and vinegar or
fruit acid like calamansi (Philippine fruit)

b. Cooked dressing is made from flour and egg.


Mayonnaise


Ingredients:
I egg yolk
3/4 cup vegetable oil (preferably corn oil)
1/2 tsp sugar
1/8 tsp salt (iodized)
1/2 tsp mustard (optional)
1 tsp vinegar (with vinegar)

Procedure:
1. Dissolve sugar and salt in vinegar.
2. Beat the egg yolk. Add the vinegar mixture and oil slowly and alternately.
3. Beat the egg in only one direction in order not to break the emulsion.

Cooked  Dressing

Ingredients:
2 tbsp flour
1/2 tsp salt
I tsp lemon juice
I cup boiling water
egg yolk
I cup cooking oil

Procedure:
1. Combine ingredients except egg yolk
and half-cup oil.
2. Cook the dressing in a double boiler.
3. Remove from heat and add egg
yolk and remaining oil. Mix the
ingredients.
4. Chill before adding to salad,

French Dressing

Ingredients:
1/2 cup vinegar
1/3 cup salad oil
3 tsp water
1/4 tsp salt
1 1/2 tsp sugar
1/4 tsp black pepper

Procedure:
Mix all ingredients in a bowl and stir or beat well.
Chill before adding to salad


Tips in Meal Planning

The food budget is always a big consideration especially when planning a delicious and nutritious meal every day. A nutritious meal need not be expensive. Here are some tips in meal planning.

1. A well-prepared soup can be one nutritious meal. Try fish, fresh vegetables, small pieces of meat, noodles, and a lot of liquid or water for your soup.

2. Adding milk or eggs to food such as soup or porridge can improve the taste and nutrient content of the food.

3. Seasoning and spices are also expensive. Use them only when needed.

4. Use only enough oil when cooking sautéed or fried food to avoid throwing away or recycling used oil. Used oil is not good for the health.

5.Prepare only enough food for one meal. Keep all leftovers in the refrigerator to avoid spoilage.

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