Soups+&+Salads

Here are all the links and videos for our soups and salads labs!

**CHICKEN AND DUMPLING SOUP:**

On our first lab day we will be making a chicken and dumpling soup with a waldorf salad. You will need to make sure to split your jobs between your group members to make sure both recipes are done in time during lab. 1. Write down who will complete the following jobs on your recipe.

Soup Jobs
Cut chicken- Cut veggies (onion, carrots, celery, mushrooms, potatoes)- Saute veggies- Make dumpling dough-

2. To make cutting the chicken a little easier you will need to trim off any fat and then put your chicken breast in the freezer for 10-15 minutes BEFORE you cut it. This will make it less squishy which will be easier to [|cube] the chicken for your soup. Make sure to use a RED or YELLOW cutting board to cube the chicken to avoid cross contamination!

3. There are a lot of veggies that need to be cut for your soup. I will be looking for proper knife skills during lab. Check out these videos/instructions on how to cut all of your veggies for the soup. Mushrooms Carrots (make sure you are looking at the direction for a dice!) Celery (Make sure you are looking at the direction for a fine dice!) Onion Potatoes

4.We will be caramelizing our veggies for the soup to add some flavor to the final dish. Make sure to note how long to cook each veggie and that you add them to the skillet in the correct order. Some will take longer to cook than others and we don't want mushy veggies in our soup!

5. Once all your ingredients for your soup are simmering, you will need to start making your dumplings and salad. See how to add your dumplings to the soup so they turn out perfectly! Skip to 5:00 in the video to answer the questions on your lab prep.

Compost List
The following items will need to be placed in the compost when you are finished Mushroom stems Carrot peels and ends Celery ends Onion skin and root Potato peels Parsley stems

Pan List
This is a list of cooking equipment that will be used for the different parts of the recipe Stock pot for soup (put on the back burner) Skillet for sauteing veggies and toasting walnuts