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Chapter 24
- 1. C H A P T E R TWENTY-FOUR
SALADS AND SALAD
DRESSINGS
“ According to the Spanish proverbs, four persons are wanted for to
make a good salad: a sprendthrift for oil, a miser for vinegar, a
”
counselor for salt, and a madman to stir it all up.
– Abaham Hayward, English writer (1801-1884)
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 2. After studying this unit 2
SALADS AND SALAD DRESSINGS
You will be able to:
– Identify a variety of salad greens
– Prepare a variety of salad dressings
– Prepare a variety of salads
– Present salads attractively
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 3. Salad Greens 3
SALADS AND SALAD DRESSINGS
Salad greens are not necessarily green; some are
red, yellow, white and brown
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 4. Salad Greens 4
SALADS AND SALAD DRESSINGS
Lettuce Chicory
Boston Belgian endive
Iceberg Curly endive
Leaf Escarole
Romaine Radicchio
Baby lettuce
Micro greens
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 5. Other Salad Greens 5
SALADS AND SALAD DRESSINGS
Arugula Sprouts
Dandelion Watercress
Mâche Edible flowers
Sorrel Fresh herbs
Spinach
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 6. Nutrition 6
SALADS AND SALAD DRESSINGS
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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 7. Purchasing 7
SALADS AND SALAD DRESSINGS
Head lettuce is generally packed in cases of 24
heads
Salad greens are simply washed and eaten
If possible, purchase salad greens daily
Many types are available precut and prewashed
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 8. Safety Alert – Handling
Greens 8
SALADS AND SALAD DRESSINGS
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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 9. Storage 9
SALADS AND SALAD DRESSINGS
Some 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°F and 38°F
Do not store close to apples and tomatoes
Do not wash until needed
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 10. Salad Dressings 10
SALADS AND SALAD DRESSINGS
Sauce for salad
Chosen to complement not mask flavor of the
salad ingredients
– Vinaigrette Dressing
– Mayonnaise
– Mayonnaise-Based Dressings
– Emulsified Vinaigrette Dressings
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 11. Salad Dressings 11
SALADS AND SALAD DRESSINGS
Vinaigrette dressing (temporary emulsion)
– 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 acid ingredients can add to
flavor combinations
– Other flavoring agents such as herbs, spices, garlic or sugar
can be added to enhance flavor
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 12. Salad Dressings 12
SALADS AND SALAD DRESSINGS
Mayonnaise
– An emulsified cold sauce
– Used in many dressing recipes
– 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 potentially hazardous food
Use pasteurized egg yolks; keep finished
mayonnaise at 41ºF of below
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 13. Matching Dressings and Salad
Greens 13
SALADS AND SALAD DRESSINGS
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 14. Green Salads, Tossed 14
SALADS AND SALAD DRESSINGS
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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 15. Green Salads, Composed 15
SALADS AND SALAD DRESSINGS
Base
– Usually a layer of salad greens
Body
– Main ingredient
Garnish
– Added to the salad for color, texture and flavor
Dressing
– Should complement rather than mask the other flavors in
the salad
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 16. Bound Salads 16
SALADS AND SALAD DRESSINGS
A wide variety of salads created by combining
cooked meats, poultry, fish, shellfish, potatoes,
pasta, grains and/or legumes with a dressing and
garnishes
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 17. Vegetable Salads 17
SALADS AND SALAD DRESSINGS
Created from cooked or raw vegetables
Can be served on buffets, as an appetizer or as a
salad course
Must successfully combine color, texture and
flavor
Many are made by marinating vegetables
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 18. Fruit Salads 18
SALADS AND SALAD DRESSINGS
A refreshing addition to buffets
Can be served as the first course of a lunch or
dinner
Should be prepared close to service time
Dressings are usually sweet
– Liqueurs can be used as dressings
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel