OnCooking6CH25PPLecture_accessible.pptx

2. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Learning Objectives After studying this chapter, you will be able to: 25.1 Identify a variety of salad greens 25.2 Prepare a variety of salad dressings 25.3 Explain the procedures for preparing tossed, bound and composed salads 25.4 Prepare a variety of salads using leafy greens as well as fruits, grains, potatoes and vegetables 25.5 Present salads attractively

3. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Salad Overview • Salad is a single food, or a mix of different foods accompanied or bound by a dressing • Harmony is critical to a salad’s success • The color, texture and flavor of each ingredients should complement the others • Salad greens are not necessarily green; some are red, yellow, white and brown

6. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Other Salad Greens • Arugula • Dandelion • Mâche • Sorrel • Spinach • Sprouts • Watercress • Edible flowers and fresh herbs

7. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Nutrition • Salad greens are an especially healthful food; greens contain virtually no fat and few calories • Salad greens are high in vitamins A and C, iron and fiber • Garnishing salad greens with an oil-based dressing, mayonnaise or cheese adds fat and calories

8. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Purchasing • Head lettuce is generally packed in cases of 24 heads • Salad greens are simply washed, dried and eaten • If possible, purchase salad greens daily • Many types are available precut and prewashed

9. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Safety Alert - Handling Greens • Wash hands and wear single use gloves when handling uncooked salad greens • Do not soak greens • Wash salad greens in a clean sink filled with cool water • Float greens in several changes of water until all grit removed

10. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Storage • Some greens are heartier and can be kept for a week • Others are more delicate and need to be consumed in a few days • Store in the original protective cartons • Store at temperature between 34°Fahrenheit and 38°Fahrenheit • Do not store greens close to apples and tomatoes • Do not wash until needed

11. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Use of Salad Dressings • Sauce for salad • Chosen to complement not mask flavor of the salad ingredients • These are the basic types of salad dressing: – Vinaigrette Dressing – Mayonnaise – Mayonnaise-Based Dressings – Emulsified Vinaigrette Dressings

12. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Types of Salad Dressings (1 of 2) • Vinaigrette dressing is a temporary emulsion • It is also known as basic French dressing • Standard ratio 3 parts oil to 1 part vinegar – This ratio may be adjusted depending on the types of oils and vinegars used • Different types and combinations of oils and vinegars can create many flavor variations • Substituting the vinegar with other acidic ingredients can add to flavor combinations • Other flavoring agents such as herbs, spices, garlic or sugar can be added to enhance flavor

13. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Salad Dressings (2 of 2) • Mayonnaise is an emulsified cold sauce used in many dressing recipes • It is usually bought commercially prepared • Special oils and other flavoring agents can be added to enhance and change the flavor • When making mayonnaise, care must be taken because it is a time and temperature control for safety (TCS) food – Use pasteurized egg yolks; keep finished mayonnaise at 41°Fahrenheit of below

14. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Matching Dressings and Salad Greens Dressing Greens Vinaigrette dressing made with vegetable oil and red wine vinegar Iceberg, romaine, leaf lettuce, butterhead lettuce, escarole, curly endive, Belgian endive, radicchio, baby lettuces, sorrel, arugula, dandelion, micro greens Vinaigrette dressing made with nut oil and white wine or sherry vinegar Delicate greens: Butterhead lettuce, bibb lettuce, Belgian endive, baby lettuces, mâche, watercress, micro greens Vinaigrette dressing made with vegetable oil and balsamic vinegar Romaine, leaf lettuce, radicchio, arugula Emulsified vinaigrette dressing Romaine, leaf lettuce, butterhead lettuce, escarole, curly endive, Belgian endive, radicchio, baby lettuces, sorrel, arugula, watercress Mayonnaise-based dressing, such as blue cheese or Thousand Island Hardy greens: iceberg, romaine, leaf lettuce, escarole, curly endive, sorrel, dandelion

15. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Tossed Green Salads • A tossed green salad is an informal presentation • Place greens, garnishes and dressing into a bowl and toss to combine • Garnishes can include – Vegetables, fruits – Nuts, cheese – Cooked eggs, meat, poultry, Fish – Croutons

16. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Composed Green Salads • Composed green salads consist of four parts: • A base – Usually a layer of salad greens • The body – Main ingredient • The garnish – Added to the salad for color, texture and flavor • The dressing – Should complement rather than mask the other flavors in the salad

17. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Bound Salads • A bound salad is one or more ingredients held together into a cohesive mass • A wide variety of salads can be created by combining ingredients. • Cooked meats, poultry, fish, shellfish, potatoes, pasta, beans, grains and/or legumes can be bound with a dressing and garnishes

18. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Vegetable Salads • Vegetable salads are made from cooked or raw vegetables • They can be served on buffets, as an appetizer or as a salad course • They must successfully combine color, texture and flavor • Many are made by marinating vegetables in a method called à la greque

19. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Fruit Salads • Fruit salads are a refreshing addition to buffets • They can be served as the first course of a lunch or dinner • They should be prepared close to service time • Dressings for fruit salads are usually sweet – Liqueurs can be used as dressings

20. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Gelatin Salads • Gelatin salads are made from ingredients that are coated with a flavorful liquid in which gelatin has been dissolved • Suitable ingredients are: – Diced/sliced fresh fruits, drained canned fruits, – Cooked vegetables – Cooked meat, poultry or fish – Dried fruits – Diced nuts • Allow gelatin mixture to set slightly before adding main ingredients

21. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Copyright This work is protected by United States copyright laws and is provided solely for the use of instructors in teaching their courses and assessing student learning. Dissemination or sale of any part of this work (including on the World Wide Web) will destroy the integrity of the work and is not permitted. The work and materials from it should never be made available to students except by instructors using the accompanying text in their classes. All recipients of this work are expected to abide by these restrictions and to honor the intended pedagogical purposes and the needs of other instructors who rely on these materials.

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