Salads Unit Powerpoint Notes

Download Report

Transcript Salads Unit Powerpoint Notes

Salads & Dressings
Salads Around the World
A. Canada – Sweet & Sour combinations,
often blended with fruits, veggies, &
sometimes meats.
B. France – simple salads of mixed greens,
best known for their dressings, such as
vinegar and oil, mayonnaise, etc.
Salads Around the World
C. Spain/Mexico – They often used
vegetable combinations as tomatoes,
beans, etc.
Salads Around the World
D. Italy – Antipasto which are pickled,
spiced, smoked foods over lettuce.
Salads Around the World
E. US – We are known for the salad bar,
also fruit salad and gelatin salad.
Parts of a Salad
• Base - Greens (are the base of
the salad)
• Body – can be made of fruits,
vegetables, meats, fish, poultry,
cheese eggs, and macaroni.
• Dressing – additional flavor –
may be French, mayonnaise, or
cooked dressing.
Salad Ingredients
• The most common lettuce in the US is
iceberg (least nutritious)
• Leaf lettuce comes in many varieties such
– Romaine, escarole, mesclan, arugula, endive,
red leaf, bibb, water cress, and more.
– They should be washed.
• To avoid brown edges, never cut. Instead,
remember to tear.
Green/Red Leaf lettuce
Iceberg Lettuce
Romaine Lettuce
Spring salad mix = Mesclun =
Field greens
Iceberg lettuce preparation
Trim – cut off excess outer leaves
Core – remove the core
Rinse – well with cold water
Drain – drain thoroughly
Wrap – wrap core side down
Chill – chill to crisp the leaves
Salad Ingredients - Vegetables
1. Remember to wash all vegetables
first, even if the outer part won’t be
2. Ones that are starchy (like potatoes)
sometimes need to be cooked first.
3. Some are marinated, which means
soaked in a liquid to flavor/tenderize.
Salad Ingredients - Fruits
1. Fresh fruits – some will discolor when cut.
To prevent this, coat the cut fruit with
lemon juice, fruit fresh (vit. C – ascorbic
2. Canned fruits – these are often found in
gelatin salads
3. Frozen fruits – these are not
recommended b/c then they thaw, they
become mushy.
Salad Ingredients - Protein
1. A large salad with a lot of protein in it is
known as an entrée salad.
2. These salads are often bound together
with mayonnaise, so be sure to keep
them cold to avoid spoilage.
3. Ex.) chicken, tuna, egg, ham salad, as
well as grilled chicken or steak
How to make a Tossed Salad
A. The ingredients should be bite sized and
B. Think of the color combinations when
adding vegetables.
C. For each quart of salad, use only about 3
to 4 Tablespoons of dressing.
D. If you put dressing on a salad too early, it
will wilt.
How to Make a Gelatin Salad
A. Do not use fresh pineapple, kiwi, as
the enzymes in these tropical fruits
will keep the gelatin from setting.
How to Make a Gelatin Salad
B. Make sure you follow directions!
C. When you dissolve the gelatin, be
sure to use boiling water and keep
stirring until the granules are
completely dissolved.
D. When adding fruit to a gelatin, add
it when it is cooled to the thickness
of egg whites.
How to Make a Gelatin Salad
A. To unmold it, remember to run knife
around edge, dip in hot water.
B. “Jello jigglers” can be made more
healthy by using Knox gelatin & fruit
Salads and Other Tips
• French fries on top of a salad add many
calories and bad fats.
• Remember that come cheeses are high in
fat and calories.
• Remember never to use raw eggs or
undercooked meat.
Fats and Sugars
• Which nutrients do they supply?
– Calories, calories, calories!!!!
• Try to avoid these ingredients: high
fructose corn syrup, saturated and trans fat
• Remember, it’s the dressing that adds
calories. You only need 1 to 2 Tbsp for 2
cups of salad. They average normal
dressing has about 80 calories per Tbsp.
Terms for salad preparation
• Chop – cut into small pieces with a
knife or food chopper.
• Cube – cut into pieces of unifrom size
¼” – ½” cubes.
• Dice – cut into pieces of uniform size
and shape – very small cubes
• Core – remove the center part of a
fruit such as an apple
Terms for salad preparation
• Grate – rub food against grater to cut in
into fine pieces.
• Julienne – cut into thin, match-like strips
• Mince – cut or chop into tiny pieces.
• Pare – pull off outer skin or rind or trim
away skin with a vegetable peeler.
• Cut in – to combine solid fat with flour
using a pastry blender
Terms for salad preparation
• Shred – cut into thin, narrow strips
with knife or metal shredder.
• Slice – cut across into flat pieces.
• Puree – to put food through a fine
sieve or a food mill to form a thick and
smooth liquid
• Chiffonade – to finely slice or shred
leafy vegetables or herbs
Terms for salad preparation
• Brunoise – very small cubes, often
cut after a vegetable has been cut
• Crush – to pulverize
• Quarter – to cut into four pieces
• Snip – to cut into small bits with
kitchen shears