1 Chapter 21 Salads and Salad Dressings. 2 Chapter Objectives 1.Identify and describe five different...
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Transcript of 1 Chapter 21 Salads and Salad Dressings. 2 Chapter Objectives 1.Identify and describe five different...
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Chapter 21
Salads and Salad Dressings
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Chapter Objectives1. Identify and describe five different salad types, and select
appropriate recipes for use as an appetizer, accompaniment, main course, separate course, or dessert salad.
2. Identify a dozen popular salad greens; list six categories of other salad ingredients, and recognize several examples from each category.
3. Judge the quality of fruits and complete the pre-preparation procedures for fruit.
4. Identify the four basic parts of a salad.5. Prepare and arrange salads that achieve maximum eye appeal.6. Set up an efficient system for producing salads in quantity.7. Prepare the following types of salads: green, vegetable, bound,
fruit, combination, and gelatin.8. Set up a successful salad bar and buffet service.9. Identify the major salad dressing ingredients.10.Prepare the following: oil and vinegar dressings, mayonnaise and
mayonnaise-based dressings, cooked dressings, and specialty dressings.
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Salads and Salad Dressings
Before refrigeration, the pantry was where food products were kept before going into the kitchen.
It was especially suited to production of cold foods.
It was called Garde Manger. Garde manger chefs have to master a
wide range of cooking techniques and have artistic judgment.
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The Salad The definition of a salad: A single
food or a mixture of foods accompanied or bound by a dressing
A salad can contain meat, grains, nuts, or cheese and contain no lettuce
It can be an appetizer, entrée, side dish or dessert
The color, texture, and flavor should compliment each other
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Appetizer Salads
Many establishments serve salads as a first course. Takes pressure off the kitchen Satisfies the customer with something to eat,
quickly Appetizer salads should stimulate the
appetite with tangy, flavorful dressings and look good.
Appetizer salads should not be too filling Attractive arrangements and garnish are
important.
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Accompaniment Salads
Salads served with the main course Serve the same function of other
side dishes (vegetables and starches)
Must be harmonious with the rest of the meal
Light and flavorful, not too rich Heavy salads with macaroni or
potatoes are less appropriate
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Main-Course Salads
Cold salad plates are popular with luncheon and diet-conscious customers.
They should be large enough to be a full meal and contain sufficient protein.
They should offer variety and a balanced meal in terms of flavors, textures, and color.
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Separate-Course Salads
The European version of a salad. A refreshing salad after a wonderful
entrée to cleanse the palate and get ready for the dessert.
It should be in no way filling.
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Dessert Salads
Usually sweet and may contain fruits, sweetened gelatin, nuts, and cream.
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Salad Greens Lettuce
Bibb or limestone Boston Iceberg Leaf Romaine
Escarole Chicory or Curly Endive Frisée Belgian Endive Radicchio Chinese Cabbage or Celery Cabbage Spinach Dandelion Greens Watercress Arugula Mesclun Tatsoi Mâche Microgreens or Baby lettuces
Brune d’Hiver Lola Rosa Red Sails Pirate
Sprouts Edible flowers Fresh Herbs Mache
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Salad Greens
Lettuce Bibb or limestone Boston Iceberg Leaf Romaine
Escarole Chicory or Curly Endive Frisée Belgian Endive Radicchio Chinese Cabbage or
Celery Cabbage Spinach Dandelion Greens Watercress
Arugula Radicchio Mesclun Tatsoi Mâche Microgreens or Baby
lettuces Brune d’Hiver Lola Rosa Red Sails Pirate
Sprouts Edible Flowers Fresh Herbs
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Vegetables Raw
Avocado Bean Sprouts Broccoli Cabbage Carrots Cauliflower Celeriac Celery Cucumbers
Jerusalem artichokes Kohlrabi Mushrooms Onions Peppers Radishes Scallions Tomatoes
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Vegetables, Cooked, Pickled, and Canned
Artichoke hearts Asparagus Beans Beets Carrots Corn Cucumber pickles Hearts of palm
Leeks Olives Peas Peppers, roasted Pimentos Potatoes Water chestnuts
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Starches
Dried beans Potatoes Macaroni Products Grains Bread (croutons)
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Fruits, Fresh, Cooked, Canned, or Frozen
Mangoes Melons Nectarines Oranges Papayas Peaches Pears Persimmons Pineapple Plums Pomegranates Prickly pears Prunes Raisins
Apples Apricots Bananas Berries Cherries Coconut Dates Figs Grapefruit Grapes Kiwi Fruit Kumquats Mandarin oranges and
tangerines
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Meats – All Poultry – All Fish and Shellfish Salami, prosciutto Bacon Eggs, hard-cooked Cheese, cottage Cheese, aged or cures
Protein Foods
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Miscellaneous Salad Ingredients
Gelatin (plain or flavored) Nuts - all varieties
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Arrangement and Presentation
The Structure of a SaladThere are Four basic parts of a
salad:Base or underlinerBodyGarnish Dressing
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Use a cold plate Keep the salad off the rim Strike a good balance of colors Height keeps a salad attractive Cut ingredients neatly Make salad ingredients identifiable Keep it simple
Guidelines for Arranging Salads
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Preparing Salad Greens
Washing Draining Crisping Tearing and cutting Mixing Plating Garnishing Dressing (immediately before service)
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Vegetable Salads
Vegetable salads are those whose main ingredient are vegetables other than lettuce or other leafy greens.
Some vegetables can be raw like celery, cucumbers, radishes, tomatoes, and green peppers
Sometimes cooked pasta or a protein item is used along with cheese. Remember height makes the salads interesting.
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Bound salads are mixtures of foods that are held together with a thick dressing, such as a mayonnaise type.
Popular choices for cooked salads are:• ChickenChicken
• EggsEggs
• RiceRice
• CrabCrab
• SalmonSalmon
• TurkeyTurkey
• PotatoesPotatoes
• HamHam
• ShrimpShrimp
• LobsterLobster
• PastasPastas
• TunaTuna
• Mixed Mixed VegetablesVegetables
Bound Salads
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Principles: The history of gelatin salads started with
aspics, the highly ornamented appetizers and elaborate pieces made with fish stocks in natural gelatin. Aspics are part of classical cuisine and part of modern buffet work.
Purified granular gelatin and gelatin sheets are available for use in the pantry
You need to know how to prepare these salads using unflavored gelatin with fruit juices and other ingredients for flavor.
Gelatin Salads
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Composed Salads Composed salads are made by arranging two
or more elements attractively on a plate. Guidelines:
Observe the guidelines for each of the salad components, such as greens, vegetables, cooked salads, and fruit salads
Prepare each component separately Arrangements may be plated in advance if the
components will hold well Prepare and add hot or warm components
immediately before serving Observe general guidelines of salad arrangement and
presentation
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Salad bars have become standard fixtures in restaurants
They are popular with operators and customers. Customers like them because they can select from a large number of items and choose exactly what they want.
To be successful with salad bars you should keep a few points in mind Keep salad bar attractive and well stocked Keep the components simple but attractive Provide a variety of condiments for the customers to
select from Simple ingredients Prepared salads
Salad Bars and Buffet Service
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Arrange the salad bar using the following format (see p. 720) Plates Mixed greens Condiments (the expensive last) Dressings Crackers, breads, ect., if desired
Make sure you adhere to the health code Choose the right size plates and serving
pieces to allow for some portion control.
Salad Bars and Buffet Service (cont’d)
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Salad Dressings
Salad dressings are liquids or semi liquids used to flavor salads
The basic salad dressings can be divided into three categories
Oil and vinegar dressingsMayonnaise-based dressingsCooked dressings
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Because the flavors of most salad dressings are not modified by cooking, the quality of the dressings depends on the quality of the ingredients
Most dressings are an oil and acid like vinegar or citrus juices
Ingredients
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Oils Kinds
Corn oil Cottonseed, soybean, canola and safflower
oil Peanut oil Olive oil Walnut oil
Quality Factors All purpose oils have a mild, sweet flavor Winterized oil should be used for dressings
that will be refrigerated
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Vinegar Cider Vinegar White or distilled vinegar Wine vinegar Flavored vinegars Sherry Vinegar Balsamic vinegar Others specialty vinegars
Malt Rice Fruit flavored like raspberry
Lemon Juice Fresh lemon juice may be used in place of vinegar in
some preparations Egg yolk
An essential ingredient in mayonnaise
Salad Dressing Ingredients
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Nearly any spice or herb can be used in salad dressings
Dried herbs and spices need extra time to release their flavors
Most salad dressings should be made 2-3 hours before serving
Other ingredients added for flavoring are mustard, catsup, Worcestershire sauce and various types of cheese
Remember if you use a Roquefort cheese dressing it has to be made with Roquefort cheese
Seasoning and Flavoring
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Temporary Emulsions Simple oil and vinegar dressings are called
temporary emulsions because they will always separate after shaking
The negative side of temporary emulsions are they have to be shaken or stirred before each use
Permanent Emulsions Mayonnaise is a mixture of oil and vinegar
but the two are bound together by egg yolks which act as a emulsifier
Commercial emulsifiers are gums, starches, and gelatins
Emulsions in Salad Dressings
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Oil and Vinegar Dressings
Basic vinaigrette or basic French dressing is a mixture of oil, vinegar, and seasonings
FYI, the thickened, sweet tomato-based dressing often served as “French Dressing” is unknown in France
The ratio of oil and vinegar in basic vinaigrette is 3 parts oil to 1 part vinegar
Some chefs use a 2 to 1 ratio, others 4 to 1 ratio. The more vinegar or acid used the more tart the dressing will be.
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Mayonnaise is the most important emulsified dressing. It can be served by itself or added to make a new dressing
Emulsified French Dressing is similar to basic French dressing, except egg yolk has been added to keep the oil and vinegar from separating.
Emulsified Dressings
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You can make your own mayonnaise but remember it is not as stable as commercially produced mayonnaise and would not have as long a shelf life
The general ingredients are pasteurized egg yolk, oil, vinegar, and seasonings
Mayonnaise
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Other Salad Dressings
Cooked salad dressing is similar to mayonnaise, but it has a more tart flavor. It is made with little or no oil and thickened with a starch thickener.
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Copyright ©2007 John Wiley & Sons, Inc.