1 salads and salad dressings. 2 objectives identify and describe five different salad types identify...
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SALADS AND SALAD DRESSINGSSALADS AND SALAD DRESSINGS
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ObjectivesObjectives Identify and describe five different salad typesIdentify and describe five different salad types Identify the four basic parts of saladIdentify the four basic parts of salad Identify the major salad dressing ingredientsIdentify the major salad dressing ingredients
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SALADS – SALADS – Types of SaladsTypes of SaladsClassifications according to their function in the mealClassifications according to their function in the meal Appetizer SaladsAppetizer Salads
- - Serve as a first courseServe as a first course- should stimulate the appetite- should stimulate the appetite- fresh, crisp ingredients- fresh, crisp ingredients- a tangy, flavorful dressing - a tangy, flavorful dressing - appetizing appearance- appetizing appearance- should not be so large as to be filling- should not be so large as to be filling
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Appetizer SaladsAppetizer Salads
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SALADS – SALADS – Types of SaladsTypes of Salads Accompaniment SaladsAccompaniment Salads
- - must be balance and harmonize with the rest of the must be balance and harmonize with the rest of the
mealmeal
- side-dish salad should be light and flavorful, not too - side-dish salad should be light and flavorful, not too
richrich
- vegetable salads are often good choices - vegetable salads are often good choices
- combination salads with a variety of elements are - combination salads with a variety of elements are
appropriate accompaniments to sandwichesappropriate accompaniments to sandwiches
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Accompaniment SaladsAccompaniment Salads
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SALADS –SALADS – Types of Salads Types of Salads Main-Course SaladsMain-Course Salads
- - should be large enough to serve as a full meal and should be large enough to serve as a full meal and
should contain substantial portion of proteinshould contain substantial portion of protein
- meat, poultry, and seafood salads, as well as egg salad - meat, poultry, and seafood salads, as well as egg salad
and cheese, are popular choicesand cheese, are popular choices
- should offer enough variety on the plate to be a - should offer enough variety on the plate to be a
balanced meal, both nutritionally and in flavors and balanced meal, both nutritionally and in flavors and
texturestextures
- attractive arrangements and good color balance are - attractive arrangements and good color balance are
importantimportant
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Main-Course SaladsMain-Course Salads
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SALADS –SALADS – Types of SaladsTypes of Salads Separate-Course SaladsSeparate-Course Salads
- served after main course- served after main course
- to refresh the diner after a heavy meal- to refresh the diner after a heavy meal
- must be very light and in no way filling- must be very light and in no way filling
- heavy dressings made from mayonnaise and sour - heavy dressings made from mayonnaise and sour
cream should be avoidedcream should be avoided
Dessert SaladsDessert Salads
- - usually sweet and may contain items such as fruits, usually sweet and may contain items such as fruits,
sweetened gelatin, nuts and creamsweetened gelatin, nuts and cream
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Separate-Course SaladsSeparate-Course Salads
Dessert SaladsDessert Salads
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Salad GreensSalad Greens
- iceberg, romaine, frisee, arugula- iceberg, romaine, frisee, arugula
SALADS –SALADS – Ingredients Ingredients
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Vegetables, RawVegetables, Raw- avocado, bean sprouts, carrots, tomatoes- avocado, bean sprouts, carrots, tomatoes
Vegetables, Cooked, Pickled, and CannedVegetables, Cooked, Pickled, and Canned- artichoke hearts, asparagus, beets- artichoke hearts, asparagus, beets
StarchesStarches- dried beans, potatoes, rice, macaroni- dried beans, potatoes, rice, macaroni
SALADS – IngredientsSALADS – Ingredients
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SALADS –SALADS – Ingredients Ingredients
Fruits, Fresh, Cooked, Canned, or FrozenFruits, Fresh, Cooked, Canned, or Frozen- apples, apricots, bananas, grapes- apples, apricots, bananas, grapes
Protein FoodsProtein Foods- meats, poultry, fish and seafood, luncheon - meats, poultry, fish and seafood, luncheon
meatmeat
MiscellaneousMiscellaneous- gelatin (plain or flavored), nuts- gelatin (plain or flavored), nuts
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Mild GreensMild Greens
- iceberg, boston, lola rosa, romaine- iceberg, boston, lola rosa, romaine
SALADS – Lettuce and other Salad GreensSALADS – Lettuce and other Salad Greens
Iceberg RomaineLola rosaBoston
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Spicy GreensSpicy Greens
- mizuna, arugula, watercress- mizuna, arugula, watercress
SALADS – Lettuce and other Salad GreensSALADS – Lettuce and other Salad Greens
Mizuna Arugula Watercress
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Bitter Greens or ChicoriesBitter Greens or Chicories
- endive, radicchio, frisee, chicory- endive, radicchio, frisee, chicory
SALADS – Lettuce and other Salad GreensSALADS – Lettuce and other Salad Greens
Endive FriseeRadicchio Chicory
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Prepared Mixes of GreensPrepared Mixes of Greens
- mesclun, oriental mix, baby mix- mesclun, oriental mix, baby mix
SALADS – Lettuce and other Salad GreensSALADS – Lettuce and other Salad Greens
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Herbs and FlowersHerbs and Flowers
- garden flowers, fresh herbs- garden flowers, fresh herbs
SALADS – Lettuce and other Salad GreensSALADS – Lettuce and other Salad Greens
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SALADS – Caring for Salad GreensSALADS – Caring for Salad Greens
Salad greens should be kept properly chilled from the time Salad greens should be kept properly chilled from the time
they arrive until they are ready to be platedthey arrive until they are ready to be plated
Rinse greens thoroughly in plenty of cool water to remove all Rinse greens thoroughly in plenty of cool water to remove all traces of dirt and sandtraces of dirt and sand
Dry greens completelyDry greens completely
Store cleaned greens in tubs or other containersStore cleaned greens in tubs or other containers
Cut or tear the lettuce into bite-sized piecesCut or tear the lettuce into bite-sized pieces
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SALADS – Arrangement and PresentationSALADS – Arrangement and Presentation
The structure of a saladThe structure of a salad Base or UnderlinerBase or Underliner
They add greatly to appearance, give They add greatly to appearance, give height and help toheight and help to confine loose pieces of foodconfine loose pieces of food
BodyBodyThe main part of the saladThe main part of the salad
GarnishGarnishEdible decorative item added to give eye appeal Edible decorative item added to give eye appeal
DressingDressingA seasoned liquid or semiliquid that is needed to the A seasoned liquid or semiliquid that is needed to the body of the salad to give it added flavor, tartness, body of the salad to give it added flavor, tartness, spiciness, and moistnessspiciness, and moistness
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SALADS – Arrangement and PresentationSALADS – Arrangement and Presentation
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SALAD DRESSINGSSALAD DRESSINGSSalad dressings are liquids or semiliquids used to flavor Salad dressings are liquids or semiliquids used to flavor salads. They are sometimes considered cold sauces and salads. They are sometimes considered cold sauces and they serve same function as sauces.they serve same function as sauces.
Salad dressing categories:Salad dressing categories:
Oil and vinegar dressingsOil and vinegar dressings
Mayonnaise-based dressingsMayonnaise-based dressings
Cooked dressingsCooked dressings
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SALAD DRESSINGS – SALAD DRESSINGS – IngredientsIngredients
Most salad dressings are made primarily of an oil and an Most salad dressings are made primarily of an oil and an
acid, with other ingredients added to modify the flavor or acid, with other ingredients added to modify the flavor or
texturetexture OilsOils
- Corn oil, soybean oil, olive oil- Corn oil, soybean oil, olive oil VinegarVinegar
- White distilled vinegar, cider vinegar- White distilled vinegar, cider vinegar Lemon juiceLemon juice Egg yolkEgg yolk Seasonings and FlavoringsSeasonings and Flavorings
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SALAD DRESSINGS – SALAD DRESSINGS – EmulsionsEmulsionsA uniform mixture of two unmixable liquids is called an emulsionA uniform mixture of two unmixable liquids is called an emulsion
Temporary EmulsionsTemporary Emulsions- Vinaigrette,simple oil and vinegar dressing- Vinaigrette,simple oil and vinegar dressing- Always separate after being shaken- Always separate after being shaken- The harder the mixture is shaken, the longer it takes for it to - The harder the mixture is shaken, the longer it takes for it to
separateseparate
Permanent EmulsionsPermanent Emulsions- Mayonnaise, contains egg yolk, witch act as an emulsifier- Mayonnaise, contains egg yolk, witch act as an emulsifier- Other stabilizers are used in some preparations (gums, starches, - Other stabilizers are used in some preparations (gums, starches,
gelatin)gelatin)
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Making MayonnaiseMaking Mayonnaise
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SALAD DRESSINGS – SALAD DRESSINGS – DerivativesDerivatives
VinaigretteVinaigrette
Italian Dressing, Herbed Vinaigrette, Citrus VinaigretteItalian Dressing, Herbed Vinaigrette, Citrus Vinaigrette
MayonnaiseMayonnaise
1000 Island Dressing, Chantilly Dressing1000 Island Dressing, Chantilly Dressing
Other DressingsOther Dressings
Similar in appearance to mayonnaise, but it has a more tart Similar in appearance to mayonnaise, but it has a more tart flavor. Made with little or no oil and with a starch thickener. flavor. Made with little or no oil and with a starch thickener. Include dressings based on sour cream, fruit juice, and yogurtInclude dressings based on sour cream, fruit juice, and yogurt
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