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smith-4 - SFL 110 Week 3 Meal Planning |1 READING...

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S F L 1 1 0 W e e k 3 – M e a l P l a n n i n g | 1 READING ASSIGNMENT: “Salad Basics,: BCC pg. 377 “Soup, Stew and Chili Basics,” BCC pp. 429-430 Pg. 377 SALAD BASICS Salads have become a mealtime standard. Toss up a starting course of some mixed greens, mix up a side dish of creamy potato salad or a hearty pasta salad for center stage. You’ll find a spectacular collection of all kinds for every occasion, right here in this chapter. But first, brush up on your salad IQ with this helpful information. Selecting, Storing and Handling Salad Greens See Salad Greens Glossary (page 402) for more information. Choose fresh, crisp greens with no bruised, discoloration or wilting. Remove roots and stems , if necessary and any brown or wilted spots. To store , line a plastic bag or tightly covered container with damp (not wet) paper towels. Place unwashed greens in bag, and refrigerate up to 5 days. Iceberg lettuce should be rinsed before storing; remove core and rinse core side up under cold water, then turn upside down to drain. Store as directed for other greens. When ready to use greens, rinse under cold water and shake off excess moisture. Dry salad greens as much as possible so dressings cling to the leaves and doesn’t become watery. To dry greens, use a salad spinner or place them on a clan kitchen towel or several layers of paper towels and pat gently to dry. Once dry, greens can be stored gently rolled up in the towel or paper towels and placed in a plastic bag for up to 8 hours. Tips for Tossed Salads
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This note was uploaded on 04/06/2011 for the course SFL 110 taught by Professor Annhardman during the Spring '10 term at BYU.

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smith-4 - SFL 110 Week 3 Meal Planning |1 READING...

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