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Salads and Dressings

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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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Page 1: Salads and Dressings
Page 2: Salads and Dressings

19Salads and

Dressings

Page 3: Salads and Dressings

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.

Objective

• Recognize the different purposes salads serve on a menu.

Page 4: Salads and Dressings

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

Page 5: Salads and Dressings

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

Page 6: Salads and Dressings

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.

Main Course

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

• May combine hot and cold elements on same plate

Page 7: Salads and Dressings

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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

Page 8: Salads and Dressings

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.

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

Page 9: Salads and Dressings

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.

Objective

• Classify the different types of salads.

Page 10: Salads and Dressings

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Types of Salads

• Three main types of salads are– simple– composed– bound

Page 11: Salads and Dressings

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Simple Salads

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

continued

Page 12: Salads and Dressings

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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

Page 13: Salads and Dressings

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

Page 14: Salads and Dressings

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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

Page 15: Salads and Dressings

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Composed

• Dressing– Compatible with other

ingredients– Adds moisture and flavor

• Garnish– Adds color and texture to

finished presentation

Page 16: Salads and Dressings

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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

Page 17: Salads and Dressings

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Objective

• Recognize common salad greens.

Page 18: Salads and Dressings

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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

Page 19: Salads and Dressings

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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

Page 20: Salads and Dressings

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Common Salad Greens

continued

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

head; flat leaves with curly tips

– Slightly bitter flavor

Page 21: Salads and Dressings

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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

Page 22: Salads and Dressings

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

Page 23: Salads and Dressings

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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

Page 24: Salads and Dressings

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.

• 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

Page 25: Salads and Dressings

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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

Page 26: Salads and Dressings

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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

Page 27: Salads and Dressings

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

Page 28: Salads and Dressings

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.

Common Salad Greens

• Watercress– Classic plate garnish

for red meats– Remove thick stems

before serving– Peppery flavor

continued

Page 29: Salads and Dressings

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Common Salad Greens

• Radicchio– Italian variety of

chicory– Bitter flavor– Small amounts added

to mixed greens for contrasting color

continued

Page 30: Salads and Dressings

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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

Page 31: Salads and Dressings

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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

Page 32: Salads and Dressings

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.

Objective

• Explain various factors involved when buying lettuce.

Page 33: Salads and Dressings

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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

Page 34: Salads and Dressings

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.

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

Page 35: Salads and Dressings

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Objective

• Execute the preparation of salad greens.

Page 36: Salads and Dressings

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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

Page 37: Salads and Dressings

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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

Page 38: Salads and Dressings

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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

Page 39: Salads and Dressings

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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

Page 40: Salads and Dressings

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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

Page 41: Salads and Dressings

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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

Page 42: Salads and Dressings

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6. Remove the greens by lifting them from the water with a spider.

Technique: Preparing Salad Greens

continued

Page 43: Salads and Dressings

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7. Drain in a salad spinner.

Technique: Preparing Salad Greens

Page 44: Salads and Dressings

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Objective

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

Page 45: Salads and Dressings

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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

Page 46: Salads and Dressings

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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

Page 47: Salads and Dressings

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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

Page 48: Salads and Dressings

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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

Page 49: Salads and Dressings

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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

Page 50: Salads and Dressings

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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

Page 51: Salads and Dressings

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

Technique: Preparing Mayonnaise

continued

Page 52: Salads and Dressings

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

Technique: Preparing Mayonnaise

continued

Page 53: Salads and Dressings

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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

Page 54: Salads and Dressings

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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

Page 55: Salads and Dressings

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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

Page 56: Salads and Dressings

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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

Page 57: Salads and Dressings

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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

Page 58: Salads and Dressings

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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

Page 59: Salads and Dressings

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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

Page 60: Salads and Dressings

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.

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

Page 61: Salads and Dressings

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Objective

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

Page 62: Salads and Dressings

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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

Page 63: Salads and Dressings

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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

Page 64: Salads and Dressings

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Review

• Name the different purposes salads serve on a menu.

– appetizer– main course– salad bar

continued

Page 65: Salads and Dressings

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.

Review

• What are the three main types of salad?

– simple salads– composed salads– bound salads

continued

Page 66: Salads and Dressings

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.

Review

• Name the steps used to prepare salad greens.

– cutting– washing– drying

continued

Page 67: Salads and Dressings

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.

Review

• What are the three types of salad dressings?

– simple vinaigrette– mayonnaise– emulsified dressing

continued

Page 68: Salads and Dressings

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.

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

Page 69: Salads and Dressings

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.

Review

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

– One egg yolk to one cup oil

continued

Page 70: Salads and Dressings

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Review

• Name the three ingredients generally used in all dressings.

– oil– vinegar– mustard

Page 71: Salads and Dressings

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Salad Green Identification

Belgian Endive (Witloof Chicory)

Romain Lettuce (Cos)

Page 72: Salads and Dressings

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.

Salad Green Identification

Sprouts Spinach

Page 73: Salads and Dressings

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Salad Green Identification

Bibb Lettuce(Limestone Lettuce)

Iceberg Lettuce

Page 74: Salads and Dressings

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.

Salad Green Identification

Curly Endive (Curly Chicory)

Leaf Lettuce (Green Leaf Lettuce)

Page 75: Salads and Dressings

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Salad Green Identification

Escarole (Broad Leaf Endive)

Red Leaf Lettuce(Red-tipped Lettuce)

Page 76: Salads and Dressings

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.

Salad Green Identification

Boston Lettuce (Butterhead)

Radicchio

Page 77: Salads and Dressings

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.

Salad Green Identification

Mesclun Watercress