Chapter 16 Salads and Dressings © Goodheart-Willcox Co., Inc. Objectives Recognize the different purposes salads serve on a menu

Chapter 16Chapter 16

Salads and Salads and DressingsDressings

© Goodheart-Willcox Co., Inc.

ObjectivesObjectives

• Recognize the different purposes salads serve on a menu


Salads on the MenuSalads on the Menu

• Purposes salads serve on the menu– Appetizer salads– Main course salads– Salad bars


Appetizer SaladsAppetizer Salads

• Traditionally, appetizer salads served as a– light and refreshing

lead-in to the main course

– quick and easy way to satisfy diners while entrées are being prepared


Main Course SaladsMain Course Salads

• Chefs create lighter entrées by pairing chicken, seafood, or meat with salad greens

• May combine hot and cold elements on same plate


Salad BarsSalad Bars

• Common in American casual dining and fast-food restaurants

• Diners enjoy the variety, choice, and ability to create custom salads

• The use of low cost ingredients and minimal labor costs are appealing to restaurant operators


Salad BarsSalad Bars

• A successful salad bar – offers a large variety

of attractively displayed ingredients

– is designed for easy access

– maintains food at proper temperatures



• Classify the different types of salads


Types of SaladsTypes of Salads

• Three types of salads include– simple salads– composed or plated salads– bound and marinated salads


Simple SaladsSimple Salads

• A simple salad should include a variety of flavors, colors, and textures


Simple SaladsSimple Salads

• When dressing a simple salad,– any type of dressing

can be used– dress the salad just

before serving– serve dressing on the

side


Composed or Plated SaladsComposed or Plated Salads

• Composed salads are popular main course menu items

• Four parts of a composed salad include– base– body– dressing– garnish



• Base– Lettuce leaves or a bed

of cut greens– Acts as backdrop for

other ingredients

• Body– Main ingredient of salad– Could be greens, a

marinated or bound salad, meat, fish, or poultry



• Dressing– Compatible with other

ingredients– Adds moisture and

flavor

• Garnish– Adds color and

texture to finished presentation


Bound and Marinated SaladsBound and Marinated Salads

• Chefs use combinations of various cooked foods to create bound salads and marinated salads

• These salads provide an opportunity to use up leftover foods creatively



• Recognize common salad greens


Common Salad GreensCommon Salad Greens

• Iceberg Lettuce– Most popular variety in

U.S.– Long shelf life– Crisp leaves, round

shape, tightly packed head

– Mild, sweet, refreshing flavor



• Romaine Lettuce (Cos)– Crisp ribs surrounded by

tender leaves– Elongated head with

round-tipped leaves



• Escarole (Broad Leaf Endive)– Loose, relatively crisp

head; flat leaves with curly tips

– Slightly bitter flavor



• Curly Endive (Curly Chicory)– Crisp ribs; narrow leaves

with curly edge– Bitter flavor; provides

contrasting flavor and texture in lettuce mixtures



• Belgian Endive (Witloof Chicory)– Tightly packed,

elongated head with pointed tip

– Bitter flavor with slight sweetness



• Leaf Lettuce (Green Leaf Lettuce)– Used in salads or as

liner for plates and platters

– Mild flavor



• Red Leaf Lettuce (Red-Tipped Lettuce)– Same texture and flavor

as green leaf lettuce– Often included in salad

mixes for contrasting color



• Boston Lettuce (Butterhead)– Soft green cup-

shaped leaves– Loose head with

creamy-colored inner leaves

– Popular as salad base and in mixed salads



• Bibb Lettuce (Limestone Lettuce)– Developed in Kentucky– Similar color and texture

to Boston lettuce, but smaller head

– One head is often served as single portion



• Spinach– Smaller, tender leaves

are best for salads– Purchased in bunches

or cello pack, packaged in plastic bags

– Remove fibrous stems and wash several times to remove dirt and grit



• Watercress– Classic plate garnish

for red meats– Remove thick stems

before serving– Peppery flavor



• Radicchio– Italian variety of

chicory– Bitter flavor– Small amounts

added to mixed greens for contrasting color



• Mesclun– Often purchased

ready-to-use– Attractive variety of

textures, colors, and flavors



• Sprouts– Grown from seeds or

beans soaked in water– Alfalfa, bean, radishes,

and mustard are most popular types

– Grown in high moisture, high temperature environment conducive to bacterial growth



• Explain various factors involved when buying lettuce


Buying LettuceBuying Lettuce

• Subject to great fluctuations in quality and price

• Usually packed 24 heads to a case

• Actual cost of the lettuce is affected by the amount of waste


Buying LettuceBuying Lettuce

• Ready-to-Eat Greens– Greens are prewashed and precut– More expensive than other greens– No prep time and little or no waste for the

operation– Must be rotated and used quickly



• Execute the preparation of salad greens


Preparing Salad GreensPreparing Salad Greens

• Greens that are not ready-to-eat must be prepared before use

• Steps for preparing salad greens include– cutting– washing– drying


CuttingCutting

• Trim and remove the core

• Trim any wilted or discolored leaves

• Remove thick fibrous stems from leafy greens

• Cut (or tear) into bite-sized pieces


WashingWashing

• Cut greens are placed in a sink or large container filled with cold water

• Greens should float freely


WashingWashing

• Stir the greens to loosen dirt and sand, which sinks to the bottom

• Remove greens from the water and drain


DryingDrying

• To remove excess water from washed salad greens– drain in a colander or

perforated hotel pan– use a salad spinner

(best method)


Technique: Preparing Salad Technique: Preparing Salad GreensGreens

1. Remove any wilted outer leaves.

2. Cut away any rusted or discolored parts, especially the leaf tips.

3. Remove the core or stem of the salad green.

4. Cut the lettuce or greens into bite-sized pieces.

5. Wash greens by submerging them in cold water.

6. Drain in a salad spinner.



• Compare and contrast the three salad dressings—simple vinaigrette, mayonnaise, and emulsified dressing


Salad DressingsSalad Dressings

• Salad dressing should enhance the flavor of the salad

• Three basic types of salad dressing include– simple vinaigrette– mayonnaise– emulsified dressing


Simple VinaigrettesSimple Vinaigrettes

• The secret to a good vinaigrette is balancing the fat, acid, and seasonings

• Oil provides the palate with a supple mouthfeel and acts as flavor carrier

• Vinegar “cuts” the fat, adds another taste sensation, and prevents the oil from coating the palate


Simple VinaigrettesSimple Vinaigrettes

• To achieve the desired balance, a 3:1 ratio of oil to vinegar is often used

• When working with a stronger vinegar, most chefs change the ratio to 4 or 5:1

• Because vinegar and oil separate, simple vinaigrette must be stirred immediately before service


Mayonnaise and Emulsified Mayonnaise and Emulsified DressingsDressings

• Simple vinaigrette separates because it is a temporary emulsion

• An emulsion can be stabilized with egg or egg yolks to prevent separation



• When making mayonnaise, the tiny drops of oil become suspended in the water from the vinegar and egg

• Proteins from the egg yolk keep the oil and water from separating

• Mayonnaise is often used as a base for dressings and cold sauces


Technique: Preparing Technique: Preparing MayonnaiseMayonnaise

• Preparation of mayonnaise and emulsified dressings can be done by hand, with an electric mixer, or in a food processor.

1.Place egg yolks, mustard, and vinegar in a bowl and whip to combine them well.



2. While constantly whipping the yolk mixture, add the oil in a thin stream.



3. Continue to whip and add oil until all the oil is incorporated.



4. Adjust consistency by thinning with a small amount of water or lemon juice if needed.

5. Season with salt and pepper. Adjust acidity with additional vinegar or lemon juice if needed.

6. Refrigerate immediately.



• One egg yolk to one cup of oil is the standard proportion for making mayonnaise

• Mustard and vinegar are often added to taste



• Emulsified dressings are made with the same technique used for creating emulsions

• Herbs, spices, and cheese are common ingredients in emulsified dressings

• Emulsified dressings are usually thinner than mayonnaise because of added liquid or the use of whole eggs


Ingredients for DressingsIngredients for Dressings

• Ingredients commonly used in dressings include– oil– vinegar– mustard

• There is a range of choices for each of these ingredients, which allows chefs to customize dressings



• Oils– High quality oil is essential for making a good

vinaigrette, mayonnaise, or dressing– Oils are classified as neutral or flavored– Neutral oils are “flavorless” and

interchangeable in recipes– Flavored oils are extracted from ingredients

that contribute their unique flavor



• Vinegars– Originally made

from fermented barley juice, wine, or apple cider

– Today, they are made from different types of wine, fruits, or herbs



• Vinegars– Most vinegars are diluted to five percent acid– Naturally fermented wine vinegars usually

contain six to seven percent acid– Citrus juice can also be used as an acid in

vinaigrettes



• Mustard– Its sharp flavor counters the richness of the

oil– Helps to emulsify mayonnaise and emulsified

dressings– Dry or prepared mustards can be used– Used in small amounts because of its strong

flavor



• Recall standard procedures that will ensure both sanitation and quality in salad preparation


Sanitation and Quality in Sanitation and Quality in Salad PreparationSalad Preparation

• Thoroughly wash all salad ingredients

• Keep salad ingredients well chilled

• Refrigerate dressings containing egg or dairy products at or below 41°F (5°C)

• Chill salad plates before plating


Sanitation and Quality in Sanitation and Quality in Salad PreparationSalad Preparation

• Use gloves or utensils to handle salad ingredients

• Mix tossed salads with dressing as close to service as possible

• Don’t overdress salads


ReviewReview

• Name the different purposes salads serve on a menu

– Appetizer salad– Main course salad– Salad bar


ReviewReview

• What are the three main types of salad?

– Simple salads– Composed or plated salads– Bound and marinated salads


ReviewReview

• Name the steps used to prepare salad greens

– Cutting– Washing– Drying


ReviewReview

• What are the three types of salad dressings?

– Simple vinaigrette– Mayonnaise– Emulsified dressing


ReviewReview

• What is the proportion of oil to vinegar chefs use when making a simple vinaigrette?

– Three parts oil to one part vinegar


ReviewReview

• What is the proportion of egg yolk to oil chefs use when preparing mayonnaise?

– One egg yolk to one cup oil


ReviewReview

• Name the three ingredients generally used in all dressings

– Oil– Vinegar– Mustard


Salad Green IdentificationSalad Green Identification

Belgian endive (Witloof chicory) Romain lettuce (Cos)



Sprouts Spinach



Bibb lettuce(Limestone lettuce)

Iceberg lettuce



Curly endive (Curly chicory) Leaf lettuce (Green leaf lettuce)



Escarole (Broad leaf endive) Red leaf lettuce(Red-tipped lettuce)



Boston lettuce (Butterhead) Radicchio



Mesclun Watercress

Documents

Chapter 16 Salads and Dressings © Goodheart-Willcox Co., Inc. Objectives Recognize the different purposes salads serve on a menu