11 salads
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Transcript of 11 salads
04/10/2023 BAC 101 Culinary Foundation Level 1 1
Salads and Salad Dressings
Chef Mehernosh Dhanda
04/10/2023 BAC 101 Culinary Foundation Level 1 2
What is a salad?How is it consumed?Composition of a saladClassification of salads
Simple saladsCompound-Meat basedCompound- Fish/seafood based
Salad greensCommonly used greensPurchasing & storage of greens
DressingsWhat makes a great salad
Scope
04/10/2023 BAC 101 Culinary Foundation Level 1 3
Salad is any of a wide variety of dishes, made of :• raw or cooked vegetables,• pasta,• legumes, • eggs, • grains, • meats, poultry, seafood and a variety of • fruits,• leafy greens,• nuts, seeds • dressings, oils, emulsions, juices
Generally served cold but as an exception (e.g. German potato salad) may be served warm.
What is a Salad?
04/10/2023 BAC 101 Culinary Foundation Level 1 4
Origin & HistoryThe word "salad" originates from
the French salade of the same meaning, from the Latin salata (salty) & from sal (salt).
Ancient Greeks & Romans consumed saladsJohn Evelyn’s book Acetaria: A Discourse on
Sallets, 1699, speaks of the importance of salads in daily diet
04/10/2023 BAC 101 Culinary Foundation Level 1 5
Composition of a SaladBase
Lettuce leaf
Body Apples, celery
Dressing Mayonnaise
Garnish Walnuts
Base
Body
Dressing
Garnish
Waldorf Salad
04/10/2023 BAC 101 Culinary Foundation Level 1 6
How is it consumed?Salads may be served at any point during a meal. Appetizer salads: light salads to stimulate
the appetite as the first course of the meal.Side salads: to accompany the main course as a side
dish.Main course salads: usually containing a portion
of protein, such as chicken breast , slices of beef, forcemeats etc.
Palate-cleansing salads: to settle the stomach after the main course.
Dessert salads: sweet versions usually, containing fruits, gelatin or whipped cream.
04/10/2023 BAC 101 Culinary Foundation Level 1 7
Classification of SaladsSimple salads
Compound salads
Tossed Salads
Meat basedFish BasedFruit basedVegetable
basedMiscellaneous
04/10/2023 BAC 101 Culinary Foundation Level 1 8
Simple SaladsLettuce & celery salad
Tossed veggie salad
One or more primary ingredients make up the body
Raw, fresh ingredients
Single dressing
04/10/2023 BAC 101 Culinary Foundation Level 1 9
Compound Salads- Meat based
Body made up of raw & cooked ingredients
Generally served cold
Reuse of left over meats
Creative balancing of flavors, colors, textures & tastes
May use single or multiple dressings & flavorings
Chicken & vegetable salad
04/10/2023 BAC 101 Culinary Foundation Level 1 10
Salad GreensSalad greens are not
necessarily green; some are red, yellow, white and brown
Includes but is not limited to the different types of lettuces & leaves
Some chefs have included flowers (e.g. dandelion, rose) & exotic grasses into their salad menus
Dandelion salad
Mixed petal salad
04/10/2023 BAC 101 Culinary Foundation Level 1 11
Commonly used GreensLettucesBostonIcebergLeafRomaineBaby lettuceMicro greens
ChicoryBelgian endiveCurly endiveEscaroleRadicchio
04/10/2023 BAC 101 Culinary Foundation Level 1 12
Other Salad Greens ArugulaDandelionMâcheSorrelSpinach
SproutsWatercressEdible flowersFresh herbs
04/10/2023 BAC 101 Culinary Foundation Level 1 13
PurchasingHead lettuce is generally packed in cases Salad greens are simply washed and eatenIf possible, purchase salad greens dailyMany types are available precut and
prewashed
04/10/2023 BAC 101 Culinary Foundation Level 1 14
Storage of salad greensStore in the original protective cartonsStore at temperature between 34°F and 38°FDo not store close to apples and tomatoesDo not wash until neededSome are heartier and can be kept for a weekOthers are more delicate and need to be
consumed in a few daysWrap in kitchen paper & keep.. It stays
longer.
04/10/2023 BAC 101 Culinary Foundation Level 1 15
Salad DressingsVinaigrette dressing
Also known as basic French dressingStandard ratio 3 parts oil to 1 part vinegar
This ratio may be adjusted depending on the types of oils and vinegars used
Different types and combinations of oils and vinegars can create many flavor variations
Substituting the vinegar with other acid ingredients can add to flavor combinations
Other flavoring agents such as herbs, spices, garlic or sugar can be added to enhance flavor
04/10/2023 BAC 101 Culinary Foundation Level 1 16
Salad DressingsMayonnaise
An emulsified cold sauceUsed in many dressing recipesUsually bought commercially
preparedSpecial oils and other flavoring
agents can be added to enhance and change the flavor
When making mayonnaise, care must be taken because it is a potentially hazardous food
04/10/2023 BAC 101 Culinary Foundation Level 1 17
Matching Dressings and Salad Greens
04/10/2023 BAC 101 Culinary Foundation Level 1 18
What makes a great salad?QUALITY SPEAKS!!Proper handling of
the ingredientsORGANISEDTEAR DON’T CUT!!Basic HYGEINE
principles Prepare as close to
service as possible- DON’T HOLD!!
Keep it SIMPLE...
ICE the Greens!!BALANCE the
TCTP… taste, color, texture, portion size
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Thank You