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- 1. Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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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)
SALADS AND SALAD DRESSINGS
C H A P T E RTWENTY-FOUR
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SALADS AND SALAD DRESSINGS
Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
After studying this unit
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
- 3. 3
SALADS AND SALAD DRESSINGS
Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Salad Greens
Salad greens are not necessarily green; some are red, yellow, white and brown
- 4. 4
SALADS AND SALAD DRESSINGS
Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Salad Greens
Lettuce
Boston
Iceberg
Leaf
Romaine
Baby lettuce
Micro greens
Chicory
Belgian endive
Curly endive
Escarole
Radicchio
- 5. 5
SALADS AND SALAD DRESSINGS
Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Other Salad Greens
Arugula
Dandelion
Mâche
Sorrel
Spinach
Sprouts
Watercress
Edible flowers
Fresh herbs
- 6. 6
SALADS AND SALAD DRESSINGS
Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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
- 7. 7
SALADS AND SALAD DRESSINGS
Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Purchasing
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
- 8. 8
SALADS AND SALAD DRESSINGS
Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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
- 9. 9
SALADS AND SALAD DRESSINGS
Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Storage
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
- 10. 10
SALADS AND SALAD DRESSINGS
Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Salad Dressings
Sauce for salad
Chosen to complement not mask flavor of the salad ingredients
–Vinaigrette Dressing
–Mayonnaise
–Mayonnaise-Based Dressings
–Emulsified Vinaigrette Dressings
- 11. 11
SALADS AND SALAD DRESSINGS
Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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
- 12. 12
SALADS AND SALAD DRESSINGS
Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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
- 13. 13
SALADS AND SALAD DRESSINGS
Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Matching Dressings and Salad Greens
- 14. 14
SALADS AND SALAD DRESSINGS
Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Green Salads, Tossed
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
- 15. 15
SALADS AND SALAD DRESSINGS
Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Green Salads, Composed
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
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SALADS AND SALAD DRESSINGS
Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Bound Salads
A wide variety of salads created by combining cooked meats, poultry, fish, shellfish, potatoes, pasta, grains and/or legumes with a dressing and garnishes
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SALADS AND SALAD DRESSINGS
Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Vegetable Salads
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
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SALADS AND SALAD DRESSINGS
Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Fruit Salads
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