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:
 1.
 2.
 3.
Kinds of salad greens:
_________: most popular salad green
________: crisp texture, main ingredient in Caesar salad
___________: red or green, mild flavor
________: eaten alone or mixed with other greens
_________: 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
___________________________________
2.Body: _____________________________
3.Garnish:
____________________________________
________
4.Salad dressings:
___________________________________
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Types of Salad
 Wearing __________ is critical when preparing salads.
 The five main types of salad are:
1. The two types of green salad are __________ and
_____________ P. 225
2. ___________ 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
______________________________________
4. Fruit salad: using a slightly
______________dressing to enhance the flavor; fruit
must be coated with ______to prevent discoloring
5. __________________ 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, ________________________________
2. Accompaniment salad: also called
________________________________________________
3. Main course salads:
________________________________________________
4. Intermezzo salad: intended to be a _______________after a
rich dinner and before dessert; ____________ of dressing
cleans palate
5. _______________salads are usually sweet and often contain
fruits, sweetened gelatin, nuts, cream, and whipped cream
(__________________________)
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Cleaning and Storing Salads
 Always thoroughly wash greens because
_________________________________
 Proper storage is essential to keeping them
fresh (below ______degrees but not lower than
_____)
 Unopened produce can be stored for ________
days
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Types of Dressing
 Vinaigrette dressing:
• made of ____ parts oil and ____ part vinegar
• In suspension form (must be
____________________________________
Types of oils and vinegar
_______: mild flavor, good omega 3 fatty acid profile
Olive: greenish color; virgin olive oil
__________________________________________
Peanut: more _____________; must disclose on labels
because of _____________
__________________________: bland nearly tasteless
______________________: dark brown and sweet flavor;
aged in wooden barrel for 4-50 years
Cider: made from _________________
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Dressings cont.
 ______________________: 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 _______________________
 Mayonnaise: most _____________emulsified
dressing. It contains a higher ratio of ________ to
vinegar and a greater quantity of
_______________than is required for emulsified
vinaigrette.
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Dips
A dip is a flavorful mixture that ______________________.
 Can be served ___________
 should be _____________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:
 ___________: Avocado dip (Aztec origin).
 ____________: Peppers, such as jalapeño or serrano,
onions, and tomatoes (Mexico).
 ________: Chick pea with garlic and tahini (Middle East).
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Garnishing:
Why and How
 Proper garnish complements the main dish in
______________________________________
 Adds __________________________________
 Garnish should enhance the ___________ of a dish.
 The purpose of plate presentation is to enhance the eye
__________________________
 Common foods used in garnishing:
 _____________: brush with water, sprinkle with sugar
 ________: twisted, sawtooth pattern and dip in
paprika 265
 ____________: 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: ____________________
Crecy: ___________
Dubarry: _______________
Fermiere: _____________________
Florentine: ___________
Jardiniere: _________________
Lyonnaise: ______________
Provencale: _________________________
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Garnishing Dessert
 Numerous items can be used to garnish desserts
properly:
 Fruit __________ in many varieties (make a design
on plate or drizzle over dessert)
 __________________, flavored and unflavored
 Frosted ________________ leaves
 _________________work in the form of string work
or formed pieces
 Spun ___________ work
 Sweet _________________
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Garnishing Soups
 Garnishes for soups are classified into three
groups:
 Garnishes ______ the soup are the actual
ingredients. (vegetable soup)
 Add ________to soups as a garnish as well.
Place any topping on the soup immediately
___________________________________
 Garnishes in the form of accompaniments
with soups include
___________________________________
___________________________________
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