Salads

3,407 views

Published on

salad making

0 Comments
4 Likes
Statistics
Notes
  • Be the first to comment

No Downloads
Views
Total views
3,407
On SlideShare
0
From Embeds
0
Number of Embeds
1
Actions
Shares
0
Downloads
243
Comments
0
Likes
4
Embeds 0
No embeds

No notes for slide

Salads

  1. 1. Salads Types of Salads DESINGED BY Sunil Kumar Research Scholar/ Food Production Faculty Institute of Hotel and Tourism Management, MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No. 09996000499 email: skihm86@yahoo.com , balhara86@gmail.com linkedin:- in.linkedin.com/in/ihmsunilkumar facebook: www.facebook.com/ihmsunilkumar SUNIL KUMAR
  2. 2. Appetizer Salad  Stimulate the appetite  Fresh, crisp ingredients  Tangy, flavorful dressing  Appearance is important so garnishes should be attractive SUNIL KUMAR
  3. 3. Accompaniment Salads  Light and flavorful  Should complement and balance the meal  Sweet fruit salads can accompany ham and pork  Vegetable salads accompany hearty meal  Heavier salads such as pasta should be served with lighter entree SUNIL KUMAR
  4. 4. Main Course Salad  Large enough to serve with as a meal  Contain protein  Well balanced meal both visually and nutritionally  Variety of fruits and/or  vegetables SUNIL KUMAR
  5. 5. Separate course salad  Cleanse the palate after a rich dinner and before dessert  Served in classic French meals  Must be very light  Bibb lettuce with vinaigrette dressing  Fruit salad SUNIL KUMAR
  6. 6. Dessert Salad  Sweet and often contain fruit, sweet gelatin, whip cream  Too sweet to be served as accompaniment or appetizer SUNIL KUMAR
  7. 7. Salads Parts of a Salad SUNIL KUMAR
  8. 8. Base  Usually a layer of salad greens that line the plate or bowl  Romaine, chicory or loose leaf lettuce can be used as the base SUNIL KUMAR
  9. 9. Body  The main ingredient  Can be a mixture of vegetables, meats, and fruits  Salad ingredients can vary by season or occasion but freshness is always important SUNIL KUMAR
  10. 10. Garnish  Adds color and appeal  Simple garnishes are best  Can be mixed with other ingredients or added at the end  Examples include parsley, paprika, fresh cherry tomato SUNIL KUMAR
  11. 11. Salad dressings  Purpose is to moisten, flavor and enrich the food  Tart or sour dressings work with greens and vegetable salads  Slightly sweet dressings work with fruit  Heavy dressings such as mayonnaise mixed with the salad are called bound salad SUNIL KUMAR
  12. 12. Arranging Salads       Look at the plate or bowl as frame. Pick the right size dish. Keep salad off the rim Maintain good balance of color Three colors is usually enough Height makes the salad more attractive Cut ingredients neatly and uniformly Be sure ingredients can be identified Keep arrangement simple SUNIL KUMAR

×