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Chapter 4.2 Salads and Garnishing

Chapter 4.2 Salads and Garnishing. Types of Dressing. The primary salad dressings are: Vinaigrette dressing in its simplest form is made of oil and vinegar. Vinaigrettes are lighter, thinner dressings often used on more delicate ingredients, such as greens and vegetables.

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Chapter 4.2 Salads and Garnishing

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  1. Chapter 4.2 Salads and Garnishing

  2. Types of Dressing • The primary salad dressings are: • Vinaigrette dressing in its simplest form is made of oil and vinegar. Vinaigrettes are lighter, thinner dressings often used on more delicate ingredients, such as greens and vegetables. • Compared to the suspension mixture of regular vinaigrettes, emulsified vinaigrettes have gone through the emulsion process. An emulsion is a mixture of ingredients that permanently stays together, unlike a suspension that eventually separates. • Mayonnaise-based dressings are typically creamy dressings, such as Russian, thousand island, and blue cheese. • Mayonnaise is the 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. 4.2 Chapter 4 | Salads and Garnishing

  3. Types of Oil • Types of Oil • Canola • Light in color & very mild in flavor • Corn • Light golden in color; nearly tasteless • Cottonseed, Soybean, Sunflower • Bland; nearly tasteless • Peanut • Mild but distinctive in flavor; expensive; must be disclosed • Walnut • Distinctive flavor; expensive; mainly used in elegant restaurants; must be disclosed

  4. Types of Vinegar • Balsamic • Special wine vinegar; aged in wooden barrels; dark brown color & sweet taste • Cider • Made from apples; brown color; slightly sweet taste • Flavored • Have the flavor of products added to them; tarragon, garlic, raspberries • Sherry • Made from sherry wine; sherry flavor • Specialty • Malt, rice • White or Distilled • Distilled & purified to give neutral flavor • Wine or Champagne • White or red in color; usually made from wines

  5. Dips • Like salad dressings, dips should complement or enhance a food’s flavor. • A dip must have the proper consistency. A dip should be soft enough to scoop up with a cracker, chip, or vegetable, but thick enough to stay on it. • 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). A dip is a flavorful mixture that accompanies certain foods. 4.2 Chapter 4 | Salads and Garnishing

  6. Section 4.2 Summary The four main salad dressings are vinaigrette, emulsified vinaigrette, mayonnaise-based, and mayonnaise. An emulsion is the permanent blending of unlike ingredients, such as oil and vinegar. Vinaigrettes are lighter dressings used on more delicate ingredients, like salad greens. A dip is a mixture served as an accompaniment to certain foods. Like salad dressings, dips are meant to complement or enhance the foods they are served with, not hide the flavor of the food. Salsa, guacamole, and hummus are examples of popular ethnic dips. 4.2 Chapter 4 | Salads and Garnishing

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