Transcript HealthySalads 10.12.1

Healthy Salads
History
Ingredients
Uses
Dressings
History of Salads
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http://www.foodtimeline.org/foodsalads.html#salad
Salad…definition…?
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A mixture of one or more ingredients,
including not only leafy greens but also
vegetables, meat, fish, fruits, nuts and grains.
Traditional Greens
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Include Mostly
lettuces because
they have a mild
flavor.
Flavor Adding Greens
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Arugula
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Chicory
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Mizuna
Frizee
Salad green varieties:
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Traditional
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Butter
Bibb
Romaine
Iceberg
Red Leaf
Green Leaf
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Flavor Adding
 Watercress
 Mache
 Radicchio
 Sorrel
 Spinach
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Arugula
Herbs
and Other Specialty Items
Edible Flowers
Mesculin
Additions to salad greens
HERBS: (soft leaf)
 Coriander
 Chives
 Dill
 Parsley
 Chervil
 Mint
 Tarragon
FLOWERS:
 Roses
 Violets
 Pansies
 Nasturtium
 Bachelor buttons
 Snapdragons
 The flowers from most
herbs
Preparing Greens
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Choose Quality Greens
Separate Leaves and Submerge in Cold
Water
Dry leaves thoroughly with paper towels
Store greens in original packaging in storage
drawer away from ripening fuits
Bagged Greens
Prewashed?
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“Faith Based Food Safety”
Buy bags that have been kept very cold in
store
Pay attention to purchase by dates
If you are worried about Food Borne Ilness…
Rewash…
When is a salad served???
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Appetizer – simple tossed green prior to a
meal; shrimp cocktail
Accompaniment – cole slaw, 3 bean salad,
potato salad
Main course – Chef Salad, Chicken Caesar
Separate – mixed into an extended menu as
a palate cleanser: greens salad
Desserts – fruits and/or nuts ? gelatin
…..Appetizer
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Basic
Tossed
Greens
Appetizer: Shrimp Cocktail
Accompaniment Salad:
Repertoire
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Caesar
Cobb
Chef
Tossed greens
Salad Frisee
Salad Lorette
Spinach salad
Salad Nicoise
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Fruit Salad
Cole Slaw
Potato Salad
Tuna Salad
Chicken Salad
Greek Salad
Waldorf Salad
JELLO salad
Etc, etc……
Entrée:
Salad Nicoise:
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Tomato
Anchovy
Black olives
Tuna
Hard boiled egg
Green beans
Potatoes
CAESAR SALAD…..
Salad Dressings
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Vinaigrette:
3 parts oil to 1 part acid
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Fatty Dressings
Mayonnaise based:
A variety of ingredients can be
used to flavor the dressing.
Balsamic, Italian, Raspberry
Ranch
Blue Cheese
Green
Goddess
Emulsify
Mixture of two liquids that typically do not
blend with each other.
Salad Dressings
Cooked Dressings
 Hot bacon
Fruit Dressings
 Sweet, Tart or Spicy
Salad Structure
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Foundation
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The base
The part of salad on which the rest of the salad is
built
Body
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Main Ingredients
Lettuce to Vegetables, pasta, meat , poultry, or
fish
Salad Structure continued
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Garnish
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Colorful Element that add eye appeal to the plate
Dressing
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Sauce that holds the salad together
Nutrients in Salads
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Darker Greens
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Vitamin A
Vitamin C
Calcium
Potassium
Folic Acid
Main Course
Terms
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Pasteurize
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to expose (a food, as milk, cheese, yogurt, beer, or wi
ne) to an
elevated temperature for a period of time sufficient to
destroy
certain microorganisms, as those that can produce di
sease orcause spoilage or undesirable fermentation of
food, without radically altering taste or quality.
Organic
Sustainable
Your Assignment
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Locate a Recipe for each of the following
 1 appetizer Salad
 1 Accompaniment Salad
 1 Main Course Salad
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1 Current Article with a two paragraph summary
 Compromised Food Safety having to do with greens
 Nutritional importance of salad greens
 Success of a new product in the Salad World
Due October 25th.
Folder Outline
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Rules
Equipment
Knife Construction
Packet
Veggie Ranch Tortilla
Black and White Cake
Zucchini Chips
Muffin Packet
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Baker Baker (Baked Apple)
Buffalo Chicken Mac and
Cheese
Applesauce Crumb
Squares
Pumpkin Pasta and
Sausage
Poached Pears
Whipped Cream
Chopping Activity