C H A P T E R TWENTY-FOUR                             SALADS AND SALAD                                DRESSINGS           ...
After studying this unit                                                                                                2 ...
Salad Greens                                                                                                            3 ...
Salad Greens                                                                                                              ...
Other Salad Greens                                                                                                        ...
Nutrition                                                                                                               6 ...
Purchasing                                                                                                              7 ...
Safety Alert – HandlingGreens                                                                                             ...
Storage                                                                                                                 9 ...
Salad Dressings                                                                                               10          ...
Salad Dressings                                                                                                11         ...
Salad Dressings                                                                                               12          ...
Matching Dressings and SaladGreens                                                                                        ...
Green Salads, Tossed                                                                                          14          ...
Green Salads, Composed                                                                                        15          ...
Bound Salads                                                                                                  16          ...
Vegetable Salads                                                                                              17          ...
Fruit Salads                                                                                                  18          ...
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Chapter 24

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On Cooking
Salads and Salad Dressings

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Chapter 24

  1. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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

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