Chapter 4 Salads and Garnishing

1. Chapter 4 Salads and Garnishing

2. Ingredients andParts 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 4.1 Chapter 4 | Salads and Garnishing

3. Salad cont. • The four basic parts to most salads are: • Base: usually a layer of salad greens that ___________________________________ • Body: _____________________________ • Garnish: ____________________________________________ • Salad dressings: ___________________________________

4. Types of Salad • Wearing __________ is critical when preparing salads. • The five main types of salad are: • The two types of green salad are __________ and _____________ P. 225 • ___________ salad: ingredients such as meat, poultry, fish, egg, or starch such as potato, pasta, or rice and bound with mayo. • Vegetable salad: cooked and/or raw vegetables ______________________________________ • Fruit salad: using a slightly ______________dressing to enhance the flavor; fruit must be coated with ______to prevent discoloring • __________________ salad: incorporates a combination of any of the four salad types. 4.1 Chapter 4 | Salads and Garnishing

5. Salads and Service • Salads can be used in five ways during the service courses: • Starter salad, ________________________________ • Accompaniment salad: also called ________________________________________________ • Main course salads: ________________________________________________ • Intermezzo salad: intended to be a _______________after a rich dinner and before dessert; ____________ of dressing cleans palate • _______________salads are usually sweet and often contain fruits, sweetened gelatin, nuts, cream, and whipped cream (__________________________) 4.1 Chapter 4 | Salads and Garnishing

6. 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 4.1 Chapter 4 | Salads and Garnishing

7. 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 _________________ 4.2 Chapter 4 | Salads and Garnishing

8. 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.

9. 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). 4.2 Chapter 4 | Salads and Garnishing

10. 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 4.3 Chapter 4 | Salads and Garnishing

11. Classical French Garnishes • Bouquetiere: ____________________ • Crecy: ___________ • Dubarry: _______________ • Fermiere: _____________________ • Florentine: ___________ • Jardiniere: _________________ • Lyonnaise: ______________ • Provencale: _________________________

12. 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 _________________ 4.3 Chapter 4 | Salads and Garnishing

13. 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 accompanimentswith soups include ______________________________________________________________________ 4.3 Chapter 4 | Salads and Garnishing