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On Cooking
Salads and Salad Dressings

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  • 1. C H A P T E R TWENTY-FOUR SALADS AND SALAD DRESSINGS “ According to the Spanish proverbs, four persons are wanted for to make a good salad: a sprendthrift for oil, a miser for vinegar, a ” counselor for salt, and a madman to stir it all up. – Abaham Hayward, English writer (1801-1884) Copyright ©2011 by Pearson Education, Inc.On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint]Labensky • Hause • Martel
  • 2. After studying this unit 2 SALADS AND SALAD DRESSINGS You will be able to: – Identify a variety of salad greens – Prepare a variety of salad dressings – Prepare a variety of salads – Present salads attractively Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 3. Salad Greens 3 SALADS AND SALAD DRESSINGS Salad greens are not necessarily green; some are red, yellow, white and brown Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 4. Salad Greens 4 SALADS AND SALAD DRESSINGS Lettuce Chicory Boston  Belgian endive Iceberg  Curly endive Leaf  Escarole Romaine  Radicchio Baby lettuce Micro greens Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 5. Other Salad Greens 5 SALADS AND SALAD DRESSINGS Arugula  Sprouts Dandelion  Watercress Mâche  Edible flowers Sorrel  Fresh herbs Spinach Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 6. Nutrition 6 SALADS AND SALAD DRESSINGS Salad greens are an especially healthful food; greens contain virtually no fat and few calories Salad greens are high in vitamins A and C, iron and fiber Garnishing salad greens with an oil-based dressing, mayonnaise or cheese adds fat and calories Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 7. Purchasing 7 SALADS AND SALAD DRESSINGS Head lettuce is generally packed in cases of 24 heads Salad greens are simply washed and eaten If possible, purchase salad greens daily Many types are available precut and prewashed Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 8. Safety Alert – HandlingGreens 8 SALADS AND SALAD DRESSINGS Wash hands and wear single use gloves when handling uncooked salad greens Do not soak greens Wash salad greens in a clean sink filled with cool water Float greens in several changes of water until all grit removed Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 9. Storage 9 SALADS AND SALAD DRESSINGS Some are heartier and can be kept for a week Others are more delicate and need to be consumed in a few days Store in the original protective cartons Store at temperature between 34°F and 38°F Do not store close to apples and tomatoes Do not wash until needed Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 10. Salad Dressings 10 SALADS AND SALAD DRESSINGS Sauce for salad Chosen to complement not mask flavor of the salad ingredients – Vinaigrette Dressing – Mayonnaise – Mayonnaise-Based Dressings – Emulsified Vinaigrette Dressings Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 11. Salad Dressings 11 SALADS AND SALAD DRESSINGS Vinaigrette dressing (temporary emulsion) – Also known as basic French dressing – Standard 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 12. Salad Dressings 12 SALADS AND SALAD DRESSINGS Mayonnaise – An emulsified cold sauce – Used in many dressing recipes – Usually bought commercially prepared – Special 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  Use pasteurized egg yolks; keep finished mayonnaise at 41ºF of below Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 13. Matching Dressings and SaladGreens 13 SALADS AND SALAD DRESSINGS Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 14. Green Salads, Tossed 14 SALADS AND SALAD DRESSINGS Informal presentation Place greens, garnishes and dressing into a bowl and toss to combine Garnishes can include – Vegetables, Fruits – Nuts, Cheese – Cooked Eggs, meat, Poultry, Fish – Croutons Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 15. Green Salads, Composed 15 SALADS AND SALAD DRESSINGS Base – Usually a layer of salad greens Body – Main ingredient Garnish – Added to the salad for color, texture and flavor Dressing – Should complement rather than mask the other flavors in the salad Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 16. Bound Salads 16 SALADS AND SALAD DRESSINGS A wide variety of salads created by combining cooked meats, poultry, fish, shellfish, potatoes, pasta, grains and/or legumes with a dressing and garnishes Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 17. Vegetable Salads 17 SALADS AND SALAD DRESSINGS Created from cooked or raw vegetables Can be served on buffets, as an appetizer or as a salad course Must successfully combine color, texture and flavor Many are made by marinating vegetables Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 18. Fruit Salads 18 SALADS AND SALAD DRESSINGS A refreshing addition to buffets Can be served as the first course of a lunch or dinner Should be prepared close to service time Dressings are usually sweet – Liqueurs can be used as dressings Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel