Chapter 9

Salads and Garnishes

Types of Salads5 main types (common)

1. Appetizer salad = stimulate the appetite and have fresh, crisp ingredients, lightly coated with a tangy, flavorful dressing ex. Shrimp cocktail, needs to be light enough for a first course

2. Accompaniment salad= light and flavorful, but not too rich, complement the meal ex potato salad, just be careful not to serve a starchy salad if the main entrée also contains a starch Also a heavy accompaniment salad goes best with a light entree

Types of Salads3. Main Course Salad = needs to be large enough to

serve as a full meal and also contain a protein ingredient. Ex. Chef Salad

4. Separate Course Salads = cleanse the palate after a rich dinner and before a dessert Ex. Bibb lettuce

5. Dessert Salad = usually sweet and often contain fruits, sweetened gelatin, nuts, cream, and whipped cream. Ex. Gelatin MUST BE HEARTIE

Vegetable Salad = contains vegetables as the main ingredients, resting on greens

Types of Salads Cooked Salad = contain cooked foods as their

main ingredients – meat, poultry, fish, eggs, starches, and vegetables (can be marinated, all ingredients must be cut neatly)

Fruit Salad = very popular desserts or as part of combination lunch plates– Most fruit salads are arrange on plate– Some fruit discolor after they are peeled – use lemon

juice to help with discoloration– Fruits do not hold well if they have been cut and

peeled– Dressings for fruit and usually sweet

Types of Salads Combination = combinations of different kinds of

ingredients or even two different kinds of salads ex chef salad

Gelatin = extracting it from boiled bones (pg 356)– Acid weakens the properties of gelatin– Dissolves at about 100°F– Make gelatin set up faster use half cold water– Raw pineapple and papaya should never be added to

gelatin, it contains enzymes that dissolve the gelatin– Add solid ingredients when the gelatin is partially set– Always drain canned fruits well– Too much gelatin can make the salad rubbery

Four Basic Parts of a Salad (pg. 349)

1. Base or underline = usually a layer of salad greens that line the plate (iceberg for a bowl)

2. Body = the main ingredient (mixed veggies or protein based)

3. Garnish = adds color and appeal to the salad and sometimes flavor

4. Dressing = are liquids or semi-liquids used to flavor salads, sometimes called cold sauces because their purpose is to flavor, moisten and enrich foods Bound Salads = because the mayo holds, or binds the ingredients together

Description – Crabmeat-Mayo Salad on a bed of Mixed Greens served with Garlic Croutons and Herbed Vinaigrette

Salad Greens Arugula = Pungent, distinctive flavor; tender,

perishable; dark green Belgian endive = Narrow, pointed heads, 4-6

inches long; pale yellow to green to white – good for appetizers or base of a salad

Bibb = Smaller and more delicate, dark green outside and creamy yellow inside, sm.

Boston = Small round heads, with soft, fragile leaves; deep green outside, white inside, buttery texture, does not keep well excellent for a salad base

Salad Greens Chicory = Narrow, curly leaves; firm texture;

bitter flavor; outside dark green, inside yellow or white – do not serve alone use as a base

Chinese cabbage = Long, light green heads with broad, white center ribs; tender and crisp, mild cabbage

Dandelion greens = Young, tender leavers; rich green color; best in spring

Escarole = Broad, thick leaves, also in bunches; coarse texture, slightly bitter flavor, needs to be mixed, can be braised

Salad Greens Iceberg = Most popular in America, firm,

compact head with crisp, mild tasting pale green leaves – good underliner

Loose-leaf = Grows in bunches; soft, delicate leaves with curly edges; green or shades of red, wilts easily, adds color

Radicchio = Attractive red-leafed Italian variety of chicory; white ribs and small, round heads, crunchy texture, slightly bitter

Romaine = Elongated head with dark green, coarse leaves, crisp texture and full sweet, mild flavor; keeps well, easy to handle, main ing. In a Caesar Salad

Salad Greens Sorrel = Small to medium-sized, semi-curly,

spade-shaped leaves; white to green stems, can be toxic in large amounts

Spinach = Dark, leafy green leaves Sprouts = Small, round leaves on tender

stalks; delicate texture; peppery, pungent flavor

Watercress = Small, dark green, oval leaves; pungent, peppery flavor

Cleaning and Preparing Salads Keep greens refrigerated

Clean greens thoroughly (repeat washing) DIP THEM IN AND OUT OF WATER – DON’T SOAK Carefully remove the core (Iceberg) –TWIST OUT Chill all ingredients Dry the greens Wash your hands thoroughly Remove any tough stems or wilted spots Tear or cut greens Toss the greens (dressing) Place the salad on chilled plates Garnish Clean and sanitize your knives, cutting board and other

utensils – including your sink Keep the salad chilled once it’s prepared and the plate too

9.1 Questions (pg. 358)Write out all Questions

1. The four basic parts of any salad are the _____,_____,______&______.

2. Always__________canned fruits.

3. To make sure the salad greens will be crisp,_____them and store them in a ______wrapped loosely in____ _____ and ______ ______.

9.1 Questions ContinuedMatch the salad with it’s description 4. Dessert e) Waldorf Salad5. Appetizer f) Chef Salad6. Accompaniment g) Classic Coleslaw7. Main-Course h) Light salad w/bibb

lettuce lightly dressed with vinaigrette8. Separate-Course i) Hawaiian salad w/pineapple,

marshmallows w/whip cream and almond cookie9. Combination j) Petite shrimp cocktail10. Fruit k) Fresh crabmeat salad with tomato

and lemon wedges and avocados

Chapter 9.2

Dressings, Dips, and Condiments

Salad Dressings Basic dressing are vinaigrette, which is made

of oil and vinegar; emulsified vinaigrette, and mayonnaise

Basic vinaigrette includes approximately three parts oil to one part vinegar, combined slowly until a homogeneous mixture is formed, serve immediately

Salad dressings should e prepared in quantities that will last no more than three days

Emulsified Vinaigrette dressing = thick and coat the ingredients more heavily

How to Make Emulsified Vinaigrette Dressing

Beat the egg yolks until they are frothy Add a small amount of vinegar or lemon juice Gradually mix in 2/3 or the oil, whipping the

mixture constantly Add the remainder of the vinegar or lemon

juice and bland well Gradually mix in the remainder of the oil and

any additional seasoning or flavoring ingredients

Serve the dressing at once or store it under refrigeration

Salad Dressings Mayonnaise = most stable emulsified

dressing, perfect mayo is creamy, pale ivory, but not too thick

– Mayonnaise and mayo-based dressings coat salad ingredients and bind them together

Bound Salad ex. Egg salad– When portioning out use a scoop for a more

accurate measurement Tarragon, balsamic vinegars and olive oil

should be used sparingly in salads because they have a strong flavor

Homemade Mayo

1 Egg yolk

2 T. Lemon juice

1 t. Dry mustard

1 t. Sugar

¼ t. Salt

Dash of red pepper

1 C. Veg. oil

Directions (MAYO)1. Beat egg yolk, 1 T. lemon juice, mustard,

sugar salt and red pepper with mixture MED speed just until blended

2. Beat in oil, 1 drop at a time; increasing rate as the mixture thickens

3. Beat in remaining lemon juice and refrigerates

Makes 1 cup

Types of Oil Corn Oil – light golden color, nearly tasteless Cottonseed oil, Soybean Oil, Canola Oil,

Safflower Oil – bland, nearly tasteless Walnut oil – Distinctive flavor, expensive; used

mostly in elegant restaurants with specialty salads

Olive Oil – distinctive, fruity flavor; greenish color (different pressings)

Winterized oil = been treated so it will remain a clear liquid when chilled

Types of Vinegars Cider Vinegar = made from apples, brown color,

slightly sweet taste White/Distilled = Neutral flavor Wine Vinegar = red or white, wine flavor Flavored Vinegar = flavor of other products

added to it Sherry Vinegar = Made from sherry wine Balsamic Vinegar = Special wine vinegar aged

in wooden barrels, dark brown color, sweet taste

Specialty Vinegar = Malt vinegar, rice vinegar and vinegars flavored with fruits

Dips and Condiments Condiments = cooked or prepared

flavorings, such as horseradish, ketchup, relishes, prepared sauces and dips.

Dips = can be served hot or cold and as an accompaniment to other foods– Guacamole – avocado dip– Salsa – peppers, onions and tomatoes– Hummus – chick peas with garlic and

tahini

9.2 QuestionsWrite out all questions and answers

1. Emulsified vinaigrette contains_____, but regular vinaigrette does not.

2. The normal ratio of dressing to greens in a salad is three parts______ to one part_____.

3. Freshly-made salad dressings should be stored for only________.

4. The most stable emulsified dressing is_______.

5. _________ dressings are thick and coat salad ingredients more heavily.

9.2 Continued Indicate whether each dressing below is an oil

and vinegar dressing or a mayonnaise-based dressing.

6. Louis dressing7. Basic French dressing8. Thousand island dressing9. Dijon vinaigrette10. Russian dressing11. Oriental vinaigrette12. Roquefort dressing13. Blue cheese dressing14. Italian dressing

9.3

The Art of Garnishing

Garnishing Plating = means arranging the

presentation of food items on the serving plate or dish.

Classical French Garnishing = what many modern chefs call accompaniments = to a main entrée (pg. 366 – you need to know them)

Common GarnishesPg. 368

ParsleyCucumbers

Mushroom Caps – to keep them white simmer them is salted water with butter and lemon juice

RadishesScallion Brushes

PicklesFrosted Grapes

Lemons – dip edges in paprika for color

Toast PointsEdible Flowers = pansy, primrose, rose petals, violets

– washed thoroughly

Consommés = rich, clarified stocks or broths, are named after their garnishes ex consommé julienne

Toppings for soup:– Chopped parsley of chives– Toasted, sliced almonds– Grated cheese– Sieved egg yolks– Chopped hard-cooked eggs– Croutons– Crumble bacon– Paprika– Dollop= small scoop or spoonful or sour cream

or whipped cream Profiterole = tiny, unsweetened cream puff

shells

Lets think about what each group is going to be making on Thursday for their salads– Crab– Chick– Tuna– Fruit– Pasta– Gelatin– Veggies

Each group must pick one main ingredient

9.3 QuestionsWrite out the entire question and answer

If you went with several friends to a formal French restaurant and your friends asked

you to describe the following items Beef Filet Crecy Eggs Florentine Filet of Sole Provencal Chicken Vichy Beef Tips Lyonnais

9.3 ContinuedFor each garnish listed below, list one

word that describes its color6. Tomato wedges7. Parsley8. Fluted lemon slices9. Radish roses10. Pickle fans

For each of the following entrees, choose an appropriate garnish based on color and

EXPLAIN YOUR ANSWER11. Veal with marinara sauce12. Scrambled eggs13. Green bean casserole 14. Black bean soup15. Broiled catfish