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Chapter 41 Salads
Salads are used as:1.Appetizers - is served at the beginning of the meal to
stimulate the appetite. Make it with crisp greens, fruit or raw vegetables, and keep the servings small.
2. Accompaniments - Served with the main course of the meal either on dinner or salad plate. This salad should contrast with the rest of the meal in color, flavor, and texture. Use crisp greens, fruits, or vegetables whether raw or cooked.
3. Main Dish - Must be substantial and satisfying. Make it with meat, fish, eggs, poultry, vegetables, fruit, and cheese. This is
served in meal sized portions and often served hot.4. Desserts - a sweetened, molded salad made of fruit
gelatin or fruit mixture. Whipped cream is usually added to the dressing.
This salad furnishes the meal with a color, flavor and texture treat.
Objectives
• Describe various salads and dressings.• Explain how salads fit into healthful
meals.• Explain how to select and store salad
greens.• Describe and demonstrate methods
for preparing and serving salads and dressings.
Key Terms
• Cooked Dressing• Croutons• Dairy Dressing• Emulsion• Mayonnaise• Molded Salads• Permanent
Emulsion
• Salad• Salad Dressing• Tabboulah• Temporary
Emulsion• Tossed Salad• Vinaigrette
Pasta Salads
Vegetable Salads
…More vegetables salads
Potato Salad, Coleslaw, & Bean
Salad
Fruit Salads
Protein Salads Taco Salad, Tuna, Chicken, Egg, Ham, & Shrimp Salad
Jell-O Salads
Types of Salads
• Made from foods from all food groups.
• Contain complex carbohydrates, protein, vitamins, minerals, phytochemicals, and dietary fiber.– Can be laden with fat and calories.– Versatile, built around two or more
types of food.
Use a variety of lettuce to
add interest
and nutrition to salads.
Preparing salad greens
Wash thoroughly, cut off brown ends and tough ends, remove water by patting dry or spinning.
Butterhead lettuce
Romaine
Iceberg
Napa Cabbage
Red Leaf Lettuce
Drying Lettuce - Water that clings to greens dilutes dressing and makes salad soggy.
Excess moisture causes greens to deteriorate quickly.
Storing - Wrap cleaned greens in a clean, dry kitchen towel or paper towels, and refrigerate them in a re-sealable plastic bag or airtight container. Greens will stay crisp for 3 to 5 days
Principles of Salad Making
1. Choose fresh & good quality produce.
2. Remove any wilted or decayed ends of lettuce.
3. Rinse all lettuces and drain on paper towel or in a salad spinner. Drain thoroughly.
4. Cut or tear into bite-size pieces.
5. Crisp up greens by placing them in a container and refrigerate for several hours.
6. Avoid putting the dressing on the salad until just before serving.
http://brands.kraftfoods.com/jello/