Transcript Ingredients and Parts of a Salad

Chapter 4
Salads and
Garnishing
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF)
and published by Pearson Education, Inc. All rights reserved.
Ingredients and
Parts of a Salad
 The three keys to ensuring a quality salad are:
 freshness of ingredients
 the ingredients blend together in harmony
 appealing to the eye
Kinds of salad greens:
iceberg: most popular salad green
romaine: crisp texture, main ingredient in Caesar salad
leaf lettuce: red or green, mild flavor
spinach: alone or mixed with other greens
arugula: pungent flavor
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Salad cont.
 The four basic parts to most salads are:
1.Base: usually a layer of salad greens that line
the plate or bowl in which the salad will be
served.
2.Body: consists of the main ingredients.
3.Garnish: enhances the appearance while
also complementing the overall taste; must be
edible
4.Salad dressings: are liquids or semi-liquids
used to flavor salads.
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Types of Salad
 Wearing gloves is critical when preparing salads.
 The five main types of salad are:
1. The two types of green salad are tossed and
composed P. 225
2. Bound salad: ingredients such as meat, poultry,
fish, egg, or starch such as potato, pasta, or rice and
bound with mayo.
3. Vegetable salad: cooked and/or raw vegetables
(coleslaw); can be bound with mayo or mixed with
vinegar/oil dressing
4. Fruit salad: using a slightly sweet or sweet/sour
dressing to enhance the flavor; fruit must be coated
with acidic liquid to prevent discoloring
5. Combination salad: incorporates a combination of
any of the four salad types.
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Salads and Service
 Salads can be used in five ways during the service courses:
1. Starter salad, served as an appetizer to the main meal,
stimulates the appetite.
2. Accompaniment salad: also called side salad, served
with the main course of the meal, make it light (potato
salad, green salad)
3. Main course salads: large enough to serve as a full meal
and contains protein ingredients, such as meat, poultry,
seafood, egg, beans, or cheese (chef salad)
4. The intermezzo salad is intended to be a palate cleanser
after a rich dinner and before dessert; vinegar of dressing
cleans palate
5. Dessert salads are usually sweet and often contain
fruits, sweetened gelatin, nuts, cream, and whipped
cream (Waldorf, Watergate)
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Cleaning and Storing Salads
 Always thoroughly wash greens because dirt
can lodge between leaves.
 Proper storage is essential to keeping them
fresh (below 41 degrees but not lower than 36)
 Unopened produce can be stored for 2-3 days
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Types of Dressing
 Vinaigrette dressing:
• made of 3 parts oil and one part vinegar
• In suspension form (must be remixed each
time because ingredients eventually separate)
Types of oils and vinegar
Canola: mild flavor, good omega 3 fatty acid profile
Olive: greenish color; virgin olive oil is from first pressing of
olives
Peanut: more expensive; must disclose in labels because of
allergies
Soybean, cottonseed: bland nearly tasteless
Balsamic: dark brown and sweet flavor; aged in wooden
barrel for 4-50 years
Cider: made from apples
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Dressings cont.
 Emulsified vinaigrettes: An emulsion is a mixture of
ingredients that permanently stays together, unlike a
suspension that eventually separates (addition of egg
forms emulsion); thicker than vinaigrette and coats
ingredients more heavily
 Mayonnaise-based dressings are typically creamy
dressings, such as Russian, thousand island, and
blue cheese.
 Mayonnaise: most stable and thickest emulsified
dressing. It contains a higher ratio of oil to vinegar
and a greater quantity of egg yolks than is required
for emulsified vinaigrette.
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Dips
A dip is a flavorful mixture that accompanies certain foods.
 Can be served hot or cold
 should be soft enough to scoop up with a cracker, chip, or
vegetable, but thick enough to stay on it (most thicken in
refrigerator)
 Ethnic variations of special salads and accompaniments are
very popular as dips:
 Guacamole: Avocado dip (Aztec origin).
 Salsa: Peppers, such as jalapeño or serrano, onions, and
tomatoes (Mexico).
 Hummus: Chick pea with garlic and tahini (Middle East).
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Garnishing:
Why and How
 Proper garnish complements the main dish in color,
flavor, and texture.
 Adds personality to a plain dish
 Garnish should enhance the flavor of a dish.
 The purpose of plate presentation is to enhance the eye
appeal of the food
 Common foods used in garnishing:
 Frosted grapes: brush with water, sprinkle with sugar
 Lemons: twisted, sawtooth pattern and dip in paprika
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 Cucumber fans: score cucumber with channel knife
from end to end; slice finely and fan out slices 267
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Classical French Garnishes
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Bouquetiere: bouquet of vegetables
Crecy: carrots
Dubarry: cauliflower
Fermiere: carrots, turnips, onions, and celery
Florentine: spinach
Jardiniere: garden vegetables
Lyonnaise: onions
Provencale: tomatoes, mushrooms, garlic, and
herbs
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Garnishing Dessert
 Numerous items can be used to garnish desserts
properly:
 Fruit coulis in many varieties (make a design on plate
or drizzle over dessert)
 Whipped cream, flavored and unflavored
 Frosted mint leaves
 Chocolate work in the form of string work or formed
pieces
 Spun sugar work
 Sweet sauces
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Garnishing Soups
 Garnishes for soups are classified into three
groups:
 Garnishes in the soup are the actual
ingredients. (vegetable soup)
 Add toppings to soups as a garnish as well.
Place any topping on the soup immediately
before service because it will either melt or
sink to the bottom.
 Garnishes in the form of accompaniments
with soups include crackers, melba toast,
corn chips, breadsticks, cheese straws,
whole-grain wafers, and gougères (finger
sized pastries filled with meat)
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