1. LUNCH Foods 9 Ms. Deck

2. Lunch Refers to a light meal usually served at noon Some cultures  largest meal of the day Lunches may be eaten at home, school, work, in a restaurant

3. It should provide: 1/3 of your daily food requirement; need to get energy Food from all 4 food groups At least one protein food Eg.  meat, egg, beans, tofu, cheese Milk products (teens need 4 servings a day) Eg  cheese, yogurt, cottage cheese, ice cream

4. Lunch in a Bag Good alternative to eating out Saves money, time, calories Usually a healthier choice

5. Tips for Yummy Packed Lunches Variety! Freeze juice boxes Use containers for leftovers, individual servings Keep salad dressings separate Pack carefully to avoid squishing Insulated containers will keep hot food hot and cold food cold Supplement packed lunches with items from the cafeteria.

6. SOUPS Foods 9 Ms. Deck

7. Soup is… Liquid food that can be served as An appetizer to stimulate the appetite The main part of a light supper or lunch Usually high in nutrition Available commercially canned, dried, frozen, fresh Home made soups can be from scratch or made quickly with a commercially prepared base

8. Types of Soups: Clear Broth Also called stock, consommé or boullion Seasoned liquid made from cooking meat, poultry, fish or vegetables, strained to removed any solids May be used as part of a meal or as a base for other soups and sauces

9. Types of Soups: Hearty Vegetable Soups Thick soups made with assorted vegetables, legumes, and grain products (pasta, rice, barley) Chunks of precooked meat, poultry, or fish may be added Examples: Hamburger soup, Chicken Noodles, Minestrone

10. Types of Soups: Cream Soups Traditionally made with a white sauce base (a milk-based sauce) May have meat and/or vegetables added Usually higher in fat/calories than other soups Examples – Cream of Tomato, Chowders, Split Pea

11. Making Soup Base may have a simmered stock, commercially prepared or white sauce Use aromatic vegetables (onions, garlic, celery, peppers) Sauté vegetables to increase flavour Precook any meat, poultry or fish to be added; skim off any grease Season with herbs and spices Cover and simmer until vegetables are tender

12. Serving Soups Skim off any surface grease Serve hot soups hot, and cold soups cold Add a garnish to “dress” it Serve with biscuits, bread, crackers, etc.