Salads & salad dressing

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  • Disclaimer: I do not own the rights not property of this powerpoint presentation. All rights reserved to the owner. Do not forget to follow me on twitter @joviinthecity Thank you!
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  • Salads & salad dressing

    1. 1. SALADS & SALADSALADS & SALAD DRESSINGSDRESSINGS
    2. 2. SALAD COMPONENTS FoundationFoundation BodyBody GarnishGarnish DressingDressing
    3. 3. SALAD COMPONENTS FoundationFoundation is the base ingredient of ais the base ingredient of a salad. Leafy greens such as romaine,salad. Leafy greens such as romaine, bibb, Boston, or iceberg lettuce oftenbibb, Boston, or iceberg lettuce often serve as a salad’s foundation.serve as a salad’s foundation. Used whole or cut into a chiffonade, theUsed whole or cut into a chiffonade, the lettuce leaves provide a base for otherlettuce leaves provide a base for other salad ingredients. Specially preparedsalad ingredients. Specially prepared vegetables or fruits, such as a juliennevegetables or fruits, such as a julienne of red pepper or a poached and slicedof red pepper or a poached and sliced pear, sometimes function as a salad’spear, sometimes function as a salad’s foundation.foundation.
    4. 4. SALAD COMPONENTS BodyBody -- main ingredients of a saladmain ingredients of a salad make up its body. The bodymake up its body. The body creates the salad’s identity andcreates the salad’s identity and often gives the salad its name.often gives the salad its name. Garden-fresh vegetables, forGarden-fresh vegetables, for example, form the body of aexample, form the body of a garden salad. The body of a proteingarden salad. The body of a protein salad might be meat, poultry, fish,salad might be meat, poultry, fish, or legumes.or legumes.
    5. 5. SALAD COMPONENTS  GarnishGarnish - contributes to a salad’s visual appeal and very often to its flavor. A garnish should be colorful, edible, and the same temperature as the salad itself.  Most important, the garnish should be simple so that it does not overpower the presentation of the salad.  Common salad garnishes include herbs, hard- cooked eggs, olives, fruits, cheese, and nuts.  Some salads, such as fruit salads, do not require a garnish or dressing.
    6. 6. SALAD COMPONENTS DressingDressing - is a sauce that complements a salad’s flavor and sometimes binds the salad ingredients together. Salad dressings fall into three groups: VinaigrettesVinaigrettes - Temporary emulsion.- Temporary emulsion. Cream-style or fattyCream-style or fatty – Permanent– Permanent emulsion.emulsion. SimpleSimple - oil and vinegar, flavored oils.- oil and vinegar, flavored oils.
    7. 7. Salad Dressing EMULSION –– A mixture of two unmixable ingredients.A mixture of two unmixable ingredients. EmulsificationEmulsification is another method of thickening sauces.is another method of thickening sauces. Emulsions are made by mixing two or more liquid ingredientsEmulsions are made by mixing two or more liquid ingredients that normally do not combine, with the aid of an emulsifyingthat normally do not combine, with the aid of an emulsifying agent.agent. Three kinds of EmulsionThree kinds of Emulsion PermanentPermanent -- A permanent emulsion usually lasts several daysA permanent emulsion usually lasts several days or more.or more. Ex: MayonaiseEx: Mayonaise Semi-permanent -- A semi-permanent emulsion lasts aA semi-permanent emulsion lasts a shorter period of time than a permanent emulsion, usuallyshorter period of time than a permanent emulsion, usually several hours.several hours. Ex: HollandaiseEx: Hollandaise Temporary -- A temporary emulsion lasts the shortest periodA temporary emulsion lasts the shortest period of time, usually only several minutes. A temporary emulsion isof time, usually only several minutes. A temporary emulsion is classified as such because it doesclassified as such because it does notnot contain an emulsifyingcontain an emulsifying agent.agent. Ex: VinaigretteEx: Vinaigrette
    8. 8. Salad Dressing Vinaigrette DressingsVinaigrette Dressings (Temporary)  is a temporary emulsion of oil and vinegar.is a temporary emulsion of oil and vinegar. The mixture is temporary because oil andThe mixture is temporary because oil and vinegar have a natural tendency to separatevinegar have a natural tendency to separate.. Cream-style or fattyCream-style or fatty –– (Permanent)(Permanent)  Is a permanent emulsion of creamy dressingIs a permanent emulsion of creamy dressing such as; mayonnaise, yoghurt, cream orsuch as; mayonnaise, yoghurt, cream or cheese base.cheese base.
    9. 9. Salad DressingSalad Dressing  Simple DressingsSimple Dressings - The simplest salad- The simplest salad dressings are not emulsions or blendeddressings are not emulsions or blended mixtures. They are simple liquids thatmixtures. They are simple liquids that contribute moisture and flavor to salads.contribute moisture and flavor to salads.  Lemon juiceLemon juice -- on its own, freshly squeezedon its own, freshly squeezed lemon juice is an acidic dressing that gives alemon juice is an acidic dressing that gives a tang to salad.tang to salad.  Olive oilOlive oil - more flavorful than vegetable oils,- more flavorful than vegetable oils, olive oil is a fruity, aromatic dressing whenolive oil is a fruity, aromatic dressing when used alone on a salad.used alone on a salad.  Flavored vinegarsFlavored vinegars -- vinegars flavored with fruit,vinegars flavored with fruit, herbs, or garlic are popular dressings becauseherbs, or garlic are popular dressings because they add vivid flavor to salads but no fat.they add vivid flavor to salads but no fat.
    10. 10. Salad GreensSalad Greens  A variety of greens are available for use in salads.A variety of greens are available for use in salads. Although all are leafy vegetables, not all are green.Although all are leafy vegetables, not all are green.  More tender greens such as arugula and butterheadMore tender greens such as arugula and butterhead are preferred over greens such as collards andare preferred over greens such as collards and chard that require cooking to make them morechard that require cooking to make them more palatable.palatable.  Baby varieties of sturdier greens not usually used inBaby varieties of sturdier greens not usually used in salads, such as beet greens and mustard greens,salads, such as beet greens and mustard greens, also make excellent additions.also make excellent additions.  Salad greens can be classified into two generalSalad greens can be classified into two general categories:categories:  mild greens and flavor-adding greens.mild greens and flavor-adding greens.  flavor-adding greens can be either spicy orflavor-adding greens can be either spicy or bitter.bitter.
    11. 11. Types of Salad Greens  Traditional Greens:Traditional Greens: Have a mildHave a mild flavor; can be used by themselves orflavor; can be used by themselves or combined with other greens.combined with other greens.  Flavor-Adding Greens:Flavor-Adding Greens: Classified asClassified as greens although they may be red,greens although they may be red, yellow, brown, or white.yellow, brown, or white.
    12. 12. Herbs & Other Specialty Items Radicchio:Radicchio: A cabbage like plantA cabbage like plant with a slightly bitter, red leaf;with a slightly bitter, red leaf; adds color and flavor to freshadds color and flavor to fresh salads.salads. Mesclun:Mesclun: A popular mix of babyA popular mix of baby leaves of lettuces and other moreleaves of lettuces and other more flavorful greens.flavorful greens. Edible Flowers:Edible Flowers: Add unusualAdd unusual flavors, dashes of bright color,flavors, dashes of bright color, and interesting textures to salads.and interesting textures to salads.
    13. 13. Salad GreensSalad Greens OAK LEAFOAK LEAF LOLLO ROSSOLOLLO ROSSO GREEN ICEGREEN ICE ROMAINE OR COS LETTUCEROMAINE OR COS LETTUCE
    14. 14. Salad GreensSalad Greens BUTTERHEAD LETTUCE ESCAROLE LOOSE-LEAF LETTUCESPINACH
    15. 15. Salad GreensSalad Greens MIZUNA DANDELION SORREL ARUGULA
    16. 16. Salad GreensSalad Greens TREVISO RADICCHIO RADICCHIO BELGIAN ENDIVE ICEBERG LETTUCE
    17. 17. Salad GreensSalad Greens FRISÉE CURLY ENDIVE Boston lettuce Bibb or limestone lettuce
    18. 18. Salad GreensSalad Greens MÂCHETAT-SOI CRESSMESCLUN
    19. 19. Cleaning Greens
    20. 20. Salad Dressings A dressing is both a sauce and a seasoning. As such, it should complement the flavors and textures of the salad ingredients, not dominate them.
    21. 21. Preparing Greens 1.1. Separate the leaves andSeparate the leaves and submerge them in cold watersubmerge them in cold water several times to rinse off all dirtseveral times to rinse off all dirt and grit.and grit. 2.2. Lift greens out of the water andLift greens out of the water and dry the leaves thoroughly withdry the leaves thoroughly with paper towels.paper towels. 3.3. Cut or tear the greens into bite-Cut or tear the greens into bite- size pieces.size pieces.
    22. 22. Storing GreensStoring Greens Keep greens in their originalKeep greens in their original packaging.packaging. Store greens 3 to 4 degreesStore greens 3 to 4 degrees above freezing.above freezing. Keep greens away fromKeep greens away from ripening fruits.ripening fruits.
    23. 23. TYPES OF SALADTYPES OF SALAD Green SaladsGreen Salads – leafy greens– leafy greens Side SaladsSide Salads - made from vegetables,- made from vegetables, potatoes, grains, pastas, legumes.potatoes, grains, pastas, legumes. Composed SaladsComposed Salads –– are made byare made by carefully arranging items on a plate,carefully arranging items on a plate, rather than tossing them together.rather than tossing them together. Desserts SaladsDesserts Salads - salads served as- salads served as dessert are often sweet and usuallydessert are often sweet and usually contain fruits, nuts, and/or gelatin.contain fruits, nuts, and/or gelatin. Dressings for dessert salads mayDressings for dessert salads may incorporate cream or liqueur.incorporate cream or liqueur.
    24. 24. TYPE OF SALADSTYPE OF SALADS (By Serving)(By Serving)  Appetizer SaladAppetizer Salad – Served as the first dish– Served as the first dish of the course or before the entrée.of the course or before the entrée.  Accompaniment SaladAccompaniment Salad – Served with the– Served with the main dish or entrée. Usually made from,main dish or entrée. Usually made from, pasta, legumes and potatoes.pasta, legumes and potatoes.  Main-course SaladMain-course Salad – Served as a main– Served as a main dish.dish.  Separate Course SaladSeparate Course Salad – Served after the– Served after the main dish.main dish.  Dessert SaladDessert Salad – Served as a dessert– Served as a dessert usually contains fruit and syrup.usually contains fruit and syrup.
    25. 25. TYPES OF SALADTYPES OF SALAD (By method of preparation)(By method of preparation) Simple Salad / Green SaladsSimple Salad / Green Salads – leafy– leafy greensgreens Composed SaladsComposed Salads –– are made by carefullyare made by carefully arranging items on a plate, rather thanarranging items on a plate, rather than tossing them together.tossing them together. Tossed SaladTossed Salad – The salad that the chef– The salad that the chef would combine all ingredients in the bowlwould combine all ingredients in the bowl with the dressing.with the dressing.
    26. 26. THE END!THE END!
    27. 27. DO NOT FORGET TO FOLLOWDO NOT FORGET TO FOLLOW ME ON TWITTERME ON TWITTER @JOVIINTHECITY THANK@JOVIINTHECITY THANK YOU!YOU!

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