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11 salads

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11 salads

  1. 1. Chef Mehernosh Dhanda2/8/2013 BAC 101 Culinary Foundation Level 1 1
  2. 2. Scope  What is a salad?  How is it consumed?  Composition of a salad  Classification of salads  Simple salads  Compound-Meat based  Compound- Fish/seafood based  Salad greens  Commonly used greens  Purchasing & storage of greens  Dressings  What makes a great salad2/8/2013 BAC 101 Culinary Foundation Level 1 2
  3. 3. What is a Salad? 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.2/8/2013 BAC 101 Culinary Foundation Level 1 3
  4. 4. Origin & History  The word "salad" originates from the French salade of the same meaning, from the Latin salata (salty) & from sal (salt).  Ancient Greeks & Romans consumed salads  John Evelyn’s book Acetaria: A Discourse on Sallets, 1699, speaks of the importance of salads in daily diet2/8/2013 BAC 101 Culinary Foundation Level 1 4
  5. 5. Composition of a Salad D r Base e B s  Lettuce leaf o si Body d n y g  Apples, celery Dressing  Mayonnaise Garnish  Walnuts Base Waldorf Salad2/8/2013 BAC 101 Culinary Foundation Level 1 5
  6. 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. 2/8/2013 BAC 101 Culinary Foundation Level 1 6
  7. 7. Classification of Salads Meat based Fish Based Fruit based Vegetable based Miscellaneous2/8/2013 BAC 101 Culinary Foundation Level 1 7
  8. 8. Lettuce & celery saladSimple Salads  One or more primary ingredients make up the body  Raw, fresh ingredients  Single dressing Tossed veggie salad2/8/2013 BAC 101 Culinary Foundation Level 1 8
  9. 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 salad2/8/2013 BAC 101 Culinary Foundation Level 1 9
  10. 10. Salad Greens  Salad greens are not necessarily green; some are red, yellow, white and brown Dandelion salad  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 Mixed petal salad2/8/2013 BAC 101 Culinary Foundation Level 1 10
  11. 11. Commonly used Greens Lettuces Chicory  Boston  Belgian endive  Iceberg  Curly endive  Leaf  Escarole  Romaine  Radicchio  Baby lettuce  Micro greens2/8/2013 BAC 101 Culinary Foundation Level 1 11
  12. 12. Other Salad Greens  Arugula  Sprouts  Dandelion  Watercress  Mâche  Edible flowers  Sorrel  Fresh herbs  Spinach2/8/2013 BAC 101 Culinary Foundation Level 1 12
  13. 13. Purchasing  Head lettuce is generally packed in cases  Salad greens are simply washed and eaten  If possible, purchase salad greens daily  Many types are available precut and prewashed2/8/2013 BAC 101 Culinary Foundation Level 1 13
  14. 14. Storage of salad greens  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  Some are heartier and can be kept for a week  Others are more delicate and need to be consumed in a few days  Wrap in kitchen paper & keep.. It stays longer.2/8/2013 BAC 101 Culinary Foundation Level 1 14
  15. 15. Salad Dressings  Vinaigrette dressing  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 flavor2/8/2013 BAC 101 Culinary Foundation Level 1 15
  16. 16. 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 food2/8/2013 BAC 101 Culinary Foundation Level 1 16
  17. 17. Matching Dressings and Salad Greens2/8/2013 BAC 101 Culinary Foundation Level 1 17
  18. 18. What makes a great salad?  QUALITY SPEAKS!!  ICE the Greens!!  Proper handling of the  BALANCE the TCTP… ingredients taste, color, texture, portion size  ORGANISED  TEAR DON’T CUT!!  Basic HYGEINE principles  Prepare as close to service as possible- DON’T HOLD!!  Keep it SIMPLE...2/8/2013 BAC 101 Culinary Foundation Level 1 18
  19. 19. Thank You2/8/2013 BAC 101 Culinary Foundation Level 1 19

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