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SALADS AND SALAD DRESSINGSSALADS AND SALAD DRESSINGS

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ObjectivesObjectives Identify and describe five different salad typesIdentify and describe five different salad types Identify the four basic parts of saladIdentify the four basic parts of salad Identify the major salad dressing ingredientsIdentify the major salad dressing ingredients

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SALADS – SALADS – Types of SaladsTypes of SaladsClassifications according to their function in the mealClassifications according to their function in the meal Appetizer SaladsAppetizer Salads

- - Serve as a first courseServe as a first course- should stimulate the appetite- should stimulate the appetite- fresh, crisp ingredients- fresh, crisp ingredients- a tangy, flavorful dressing - a tangy, flavorful dressing - appetizing appearance- appetizing appearance- should not be so large as to be filling- should not be so large as to be filling

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Appetizer SaladsAppetizer Salads

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SALADS – SALADS – Types of SaladsTypes of Salads Accompaniment SaladsAccompaniment Salads

- - must be balance and harmonize with the rest of the must be balance and harmonize with the rest of the

mealmeal

- side-dish salad should be light and flavorful, not too - side-dish salad should be light and flavorful, not too

richrich

- vegetable salads are often good choices - vegetable salads are often good choices

- combination salads with a variety of elements are - combination salads with a variety of elements are

appropriate accompaniments to sandwichesappropriate accompaniments to sandwiches

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Accompaniment SaladsAccompaniment Salads

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SALADS –SALADS – Types of Salads Types of Salads Main-Course SaladsMain-Course Salads

- - should be large enough to serve as a full meal and should be large enough to serve as a full meal and

should contain substantial portion of proteinshould contain substantial portion of protein

- meat, poultry, and seafood salads, as well as egg salad - meat, poultry, and seafood salads, as well as egg salad

and cheese, are popular choicesand cheese, are popular choices

- should offer enough variety on the plate to be a - should offer enough variety on the plate to be a

balanced meal, both nutritionally and in flavors and balanced meal, both nutritionally and in flavors and

texturestextures

- attractive arrangements and good color balance are - attractive arrangements and good color balance are

importantimportant

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Main-Course SaladsMain-Course Salads

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SALADS –SALADS – Types of SaladsTypes of Salads Separate-Course SaladsSeparate-Course Salads

- served after main course- served after main course

- to refresh the diner after a heavy meal- to refresh the diner after a heavy meal

- must be very light and in no way filling- must be very light and in no way filling

- heavy dressings made from mayonnaise and sour - heavy dressings made from mayonnaise and sour

cream should be avoidedcream should be avoided

Dessert SaladsDessert Salads

- - usually sweet and may contain items such as fruits, usually sweet and may contain items such as fruits,

sweetened gelatin, nuts and creamsweetened gelatin, nuts and cream

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Separate-Course SaladsSeparate-Course Salads

Dessert SaladsDessert Salads

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Salad GreensSalad Greens

- iceberg, romaine, frisee, arugula- iceberg, romaine, frisee, arugula

SALADS –SALADS – Ingredients Ingredients

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Vegetables, RawVegetables, Raw- avocado, bean sprouts, carrots, tomatoes- avocado, bean sprouts, carrots, tomatoes

Vegetables, Cooked, Pickled, and CannedVegetables, Cooked, Pickled, and Canned- artichoke hearts, asparagus, beets- artichoke hearts, asparagus, beets

StarchesStarches- dried beans, potatoes, rice, macaroni- dried beans, potatoes, rice, macaroni

SALADS – IngredientsSALADS – Ingredients

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SALADS –SALADS – Ingredients Ingredients

Fruits, Fresh, Cooked, Canned, or FrozenFruits, Fresh, Cooked, Canned, or Frozen- apples, apricots, bananas, grapes- apples, apricots, bananas, grapes

Protein FoodsProtein Foods- meats, poultry, fish and seafood, luncheon - meats, poultry, fish and seafood, luncheon

meatmeat

MiscellaneousMiscellaneous- gelatin (plain or flavored), nuts- gelatin (plain or flavored), nuts

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Mild GreensMild Greens

- iceberg, boston, lola rosa, romaine- iceberg, boston, lola rosa, romaine

SALADS – Lettuce and other Salad GreensSALADS – Lettuce and other Salad Greens

Iceberg RomaineLola rosaBoston

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Spicy GreensSpicy Greens

- mizuna, arugula, watercress- mizuna, arugula, watercress

SALADS – Lettuce and other Salad GreensSALADS – Lettuce and other Salad Greens

Mizuna Arugula Watercress

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Bitter Greens or ChicoriesBitter Greens or Chicories

- endive, radicchio, frisee, chicory- endive, radicchio, frisee, chicory

SALADS – Lettuce and other Salad GreensSALADS – Lettuce and other Salad Greens

Endive FriseeRadicchio Chicory

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Prepared Mixes of GreensPrepared Mixes of Greens

- mesclun, oriental mix, baby mix- mesclun, oriental mix, baby mix

SALADS – Lettuce and other Salad GreensSALADS – Lettuce and other Salad Greens

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Herbs and FlowersHerbs and Flowers

- garden flowers, fresh herbs- garden flowers, fresh herbs

SALADS – Lettuce and other Salad GreensSALADS – Lettuce and other Salad Greens

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SALADS – Caring for Salad GreensSALADS – Caring for Salad Greens

Salad greens should be kept properly chilled from the time Salad greens should be kept properly chilled from the time

they arrive until they are ready to be platedthey arrive until they are ready to be plated

Rinse greens thoroughly in plenty of cool water to remove all Rinse greens thoroughly in plenty of cool water to remove all traces of dirt and sandtraces of dirt and sand

Dry greens completelyDry greens completely

Store cleaned greens in tubs or other containersStore cleaned greens in tubs or other containers

Cut or tear the lettuce into bite-sized piecesCut or tear the lettuce into bite-sized pieces

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SALADS – Arrangement and PresentationSALADS – Arrangement and Presentation

The structure of a saladThe structure of a salad Base or UnderlinerBase or Underliner

They add greatly to appearance, give They add greatly to appearance, give height and help toheight and help to confine loose pieces of foodconfine loose pieces of food

BodyBodyThe main part of the saladThe main part of the salad

GarnishGarnishEdible decorative item added to give eye appeal Edible decorative item added to give eye appeal

DressingDressingA seasoned liquid or semiliquid that is needed to the A seasoned liquid or semiliquid that is needed to the body of the salad to give it added flavor, tartness, body of the salad to give it added flavor, tartness, spiciness, and moistnessspiciness, and moistness

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SALADS – Arrangement and PresentationSALADS – Arrangement and Presentation

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SALAD DRESSINGSSALAD DRESSINGSSalad dressings are liquids or semiliquids used to flavor Salad dressings are liquids or semiliquids used to flavor salads. They are sometimes considered cold sauces and salads. They are sometimes considered cold sauces and they serve same function as sauces.they serve same function as sauces.

Salad dressing categories:Salad dressing categories:

Oil and vinegar dressingsOil and vinegar dressings

Mayonnaise-based dressingsMayonnaise-based dressings

Cooked dressingsCooked dressings

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SALAD DRESSINGS – SALAD DRESSINGS – IngredientsIngredients

Most salad dressings are made primarily of an oil and an Most salad dressings are made primarily of an oil and an

acid, with other ingredients added to modify the flavor or acid, with other ingredients added to modify the flavor or

texturetexture OilsOils

- Corn oil, soybean oil, olive oil- Corn oil, soybean oil, olive oil VinegarVinegar

- White distilled vinegar, cider vinegar- White distilled vinegar, cider vinegar Lemon juiceLemon juice Egg yolkEgg yolk Seasonings and FlavoringsSeasonings and Flavorings

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SALAD DRESSINGS – SALAD DRESSINGS – EmulsionsEmulsionsA uniform mixture of two unmixable liquids is called an emulsionA uniform mixture of two unmixable liquids is called an emulsion

Temporary EmulsionsTemporary Emulsions- Vinaigrette,simple oil and vinegar dressing- Vinaigrette,simple oil and vinegar dressing- Always separate after being shaken- Always separate after being shaken- The harder the mixture is shaken, the longer it takes for it to - The harder the mixture is shaken, the longer it takes for it to

separateseparate

Permanent EmulsionsPermanent Emulsions- Mayonnaise, contains egg yolk, witch act as an emulsifier- Mayonnaise, contains egg yolk, witch act as an emulsifier- Other stabilizers are used in some preparations (gums, starches, - Other stabilizers are used in some preparations (gums, starches,

gelatin)gelatin)

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Making MayonnaiseMaking Mayonnaise

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SALAD DRESSINGS – SALAD DRESSINGS – DerivativesDerivatives

VinaigretteVinaigrette

Italian Dressing, Herbed Vinaigrette, Citrus VinaigretteItalian Dressing, Herbed Vinaigrette, Citrus Vinaigrette

MayonnaiseMayonnaise

1000 Island Dressing, Chantilly Dressing1000 Island Dressing, Chantilly Dressing

Other DressingsOther Dressings

Similar in appearance to mayonnaise, but it has a more tart Similar in appearance to mayonnaise, but it has a more tart flavor. Made with little or no oil and with a starch thickener. flavor. Made with little or no oil and with a starch thickener. Include dressings based on sour cream, fruit juice, and yogurtInclude dressings based on sour cream, fruit juice, and yogurt

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