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Salads and Dressings. 19. Objective. Recognize the different purposes salads serve on a menu. Salads on the Menu. Purposes salads serve on the menu appetizers main course salad bars. Appetizer. Traditionally, appetizer salads are served as a - PowerPoint PPT Presentation
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19Salads and
Dressings
Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.
Objective
• Recognize the different purposes salads serve on a menu.
Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.
Salads on the Menu
• Purposes salads serve on the menu– appetizers– main course– salad bars
Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.
Appetizer
• Traditionally, appetizer salads are served as a– light and refreshing lead-in
to the main course– quick and easy way to
satisfy diners while entrées are being prepared
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Main Course
• Chefs create lighter entrées by pairing chicken, seafood, or meat with salad greens
• May combine hot and cold elements on same plate
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Salad 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
continued
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Salad Bars
• A successful salad bar – offers a large variety of
attractively displayed ingredients
– is designed for easy access while maintaining sanitary conditions
– maintains food at proper temperatures
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Objective
• Classify the different types of salads.
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Types of Salads
• Three main types of salads are– simple– composed– bound
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Simple Salads
• A simple salad should include a variety of flavors, colors, and textures
continued
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Simple Salads
• When dressing a simple salad,– any type of dressing can
be used– dress the salad just
before serving to avoid wilted greens
– serve dressing on the side
Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.
Composed
• Composed salads, also called plated salads, are popular main course menu items
• The four parts of a composed salad include– base– body– dressing– garnish
continued
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Composed
• Base– Lettuce leaves or a bed of cut
greens, which act as backdrop for other ingredients
• Body– Main ingredient of salad– Could be greens, a marinated
or bound salad, meat, fish, or poultry
continued
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Composed
• Dressing– Compatible with other
ingredients– Adds moisture and flavor
• Garnish– Adds color and texture to
finished presentation
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Bound
• Chefs use combinations of various cooked foods to create bound salads and marinated salads
• These salads provide an opportunity to use leftover foods creatively
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Objective
• Recognize common salad greens.
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Common Salad Greens
continued
• Iceberg Lettuce– Most popular variety in US– Long shelf life– Crisp leaves, round shape,
tightly packed head– Mild, sweet, refreshing
flavor
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• Romaine Lettuce (Cos)– Crisp ribs surrounded by
tender leaves– Range in color from dark
green outer leaves to pale yellow inner leaves
– Elongated head with round-tipped leaves
Common Salad Greens
continued
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Common Salad Greens
continued
• Escarole (Broad Leaf Endive)– Loose, relatively crisp
head; flat leaves with curly tips
– Slightly bitter flavor
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Common Salad Greens
continued
• Curly Endive (Curly Chicory)– Crisp ribs; narrow leaves
with curly edge– Bitter flavor; provides
contrasting flavor and texture in lettuce mixtures
Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.
Common Salad Greens
continued
• Belgian Endive (Witloof Chicory)– Tightly packed, elongated
head with pointed tip– Bitter flavor with slight
sweetness– Used as a garnish or
filled and served as an appetizer
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• Leaf Lettuce (Green Leaf Lettuce)– Large, tender ruffled
branches– Used in salads or as
liner for plates and platters
– Mild flavor
Common Salad Greens
continued
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• Red Leaf Lettuce (Red-tipped Lettuce)– Same texture and
flavor as green leaf lettuce
– Often included in salad mixes for contrasting color
Common Salad Greens
continued
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Common Salad Greens
continued
• Boston Lettuce (Butterhead)– Soft green cup-shaped
leaves– Loose head with creamy-
colored inner leaves– Popular as salad base and in
mixed salads
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Common Salad Greens
continued
• 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
Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.
Common Salad Greens
• 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
continued
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Common Salad Greens
• Watercress– Classic plate garnish
for red meats– Remove thick stems
before serving– Peppery flavor
continued
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Common Salad Greens
• Radicchio– Italian variety of
chicory– Bitter flavor– Small amounts added
to mixed greens for contrasting color
continued
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• Mesclun– Also called spring mix
or field greens– Often purchased
ready-to-use– Attractive variety of
textures, colors, and flavors
Common Salad Greens
continued
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• 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
Common Salad Greens
Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.
Objective
• Explain various factors involved when buying lettuce.
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Buying 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
continued
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Buying 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
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Objective
• Execute the preparation of salad greens.
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Preparing Salad Greens
• Greens that are not ready-to-eat must be prepared before use
• Steps for preparing salad greens include– cutting– washing– drying
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Cutting
• The first step is trimming and cutting
• Remove wilted or discolored leaves
• Remove the core and thick fibrous stems• Cut or tear the lettuce into bite-sized pieces
Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.
Washing
• In a commercial kitchen, lettuce and other greens are washed by submersion
• Place cut greens in a sink or container of cold water
• Greens should float freely• Stir to help loosen dirt or sand• Lift and drain the greens
Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.
Drying
• Drain excess water to avoid soggy greens and diluting the dressing
• Drain leaves in a colander or perforated hotel pan
• A salad spinner is the best option, because it dries greens without crushing the product
Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.
Technique: Preparing Salad Greens
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.
continued
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4. Cut or tear the lettuce or greens into bite-sized pieces.
5. Wash greens by submerging them in cold water.
Technique: Preparing Salad Greens
continued
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6. Remove the greens by lifting them from the water with a spider.
Technique: Preparing Salad Greens
continued
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7. Drain in a salad spinner.
Technique: Preparing Salad Greens
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Objective
• Compare and contrast the three salad dressings—simple vinaigrette, mayonnaise, and emulsified dressing.
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Salad Dressings
• Salad dressing should enhance the flavor of the salad
• Three basic types of salad dressing include– simple vinaigrette– mayonnaise– emulsified dressing
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Simple Vinaigrettes
• The secret to a good vinaigrette is balancing the fat, acid, and seasonings
• Oil provides the palate with a supple mouth-feel and acts as flavor carrier
• Vinegar “cuts” the fat, adds another taste sensation, and prevents the oil from coating the palate
continued
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Simple 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
Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.
Mayonnaise and Emulsified Dressings
• Simple vinaigrette separates because it is a temporary emulsion
• An emulsion can be stabilized with pasteurized egg or egg yolks
• Raw egg or egg yolks present a food safety concern
continued
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Mayonnaise and Emulsified Dressings
• When making mayonnaise, the tiny drops of oil become suspended in the water from the vinegar and egg during the whipping process
• Proteins from the egg yolk keep the oil and water from separating
• Mayonnaise is often used as a base for dressings and cold sauces
continued
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Technique: Preparing Mayonnaise
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.
continued
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2. While constantly whipping the yolk mixture, add the oil in a thin stream.
Technique: Preparing Mayonnaise
continued
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3. Continue to whip and add oil simultaneously until all the oil is incorporated.
Technique: Preparing Mayonnaise
continued
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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.
Technique: Preparing Mayonnaise
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Mayonnaise and Emulsified Dressings
• One egg yolk to one cup of oil is the standard proportion for making mayonnaise
• Mustard and vinegar are often added to taste
continued
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Mayonnaise and Emulsified Dressings
• Emulsified dressings are made with the same technique used for creating mayonnaise
• 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
Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.
Ingredients 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
continued
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Ingredients for 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
continued
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Ingredients for Dressings
• Vinegars– Originally made from
fermented barley juice, wine, or apple cider
– Today, they are made from different types of wine, fruits, or herbs
continued
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Ingredients for Dressings
• 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
continued
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Ingredients for Dressings
• 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
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Objective
• Recall standard procedures that will ensure both sanitation and quality in salad preparation.
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Sanitation and Quality in Salad 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
continued
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Sanitation and Quality in Salad Preparation
• Use gloves or utensils to handle salad ingredients
• Mix tossed salads with dressing as close to service as possible
• Do not overdress salads
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Review
• Name the different purposes salads serve on a menu.
– appetizer– main course– salad bar
continued
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Review
• What are the three main types of salad?
– simple salads– composed salads– bound salads
continued
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Review
• Name the steps used to prepare salad greens.
– cutting– washing– drying
continued
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Review
• What are the three types of salad dressings?
– simple vinaigrette– mayonnaise– emulsified dressing
continued
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Review
• What is the standard proportion of oil to vinegar chefs use when making a simple vinaigrette?
– Three parts oil to one part vinegar
continued
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Review
• What is the proportion of egg yolk to oil chefs use when preparing mayonnaise?
– One egg yolk to one cup oil
continued
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Review
• Name the three ingredients generally used in all dressings.
– oil– vinegar– mustard
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Salad Green Identification
Belgian Endive (Witloof Chicory)
Romain Lettuce (Cos)
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Salad Green Identification
Sprouts Spinach
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Salad Green Identification
Bibb Lettuce(Limestone Lettuce)
Iceberg Lettuce
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Salad Green Identification
Curly Endive (Curly Chicory)
Leaf Lettuce (Green Leaf Lettuce)
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Salad Green Identification
Escarole (Broad Leaf Endive)
Red Leaf Lettuce(Red-tipped Lettuce)
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Salad Green Identification
Boston Lettuce (Butterhead)
Radicchio
Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.
Salad Green Identification
Mesclun Watercress