Classic Function of Salads

2. Classic Function of Salads • To accompany hot roasts • To accompany cold roasts © 2007 Thomson Delmar Learning. All Rights Reserved.

3. Modern Types of Salads • Starter Course • Accompaniment • Main Course • Separate Course • Dessert © 2007 Thomson Delmar Learning. All Rights Reserved.

4. Simple Salads • Simple salads are basic in nature and composition, and include: • Light salads made from a variety of one of more greens, fruits, pastas, or grains, but not in combination with each other • Generally dressed with mild seasonings, such as vinaigrette, and used as an accompaniment to the entrée • Examples: cole slaw, macaroni salad, spinach salad, gelatins, fruit cup © 2007 Thomson Delmar Learning. All Rights Reserved.

5. Complex or Mixed Salads • Heartier in character than simple salads • Composed of raw or cooked vegetables, fruits, meats, seafood, game, or poultry • Contain multiple ingredients from the same food categories • Seasoned with flavorful dressings or marinades • Examples: seafood salad, grilled marinated vegetables, and fruit plate with citrus yogurt dressing © 2007 Thomson Delmar Learning. All Rights Reserved.

6. Combination Salads • All ingredients are blended together as one homogenous flavor • Composed of several different categories of ingredients that are seasoned separately, but presented on the same plate • Most substantial of salads, and generally featured as a main course • Examples: chef salad, pasta primavera, warmed grilled duck breast over greens with walnut vinaigrette and Gorgonzola, boiled chicken and macadamia nut salad in pineapple wedges © 2007 Thomson Delmar Learning. All Rights Reserved.

7. Salad Composition • Parts • Base • Under liner and canvas • Body • Most important part, focal point • Dressing • Moistens and flavors the other ingredients • Garnish • Adds contrast in taste, texture, color, height, aroma © 2007 Thomson Delmar Learning. All Rights Reserved.

8. Quality Points for Evaluation • Appropriateness • Taste, Flavor, Aroma • Appearance • Texture and Sound • Nutritional Value • Portion Size • Cost • Practicality © 2007 Thomson Delmar Learning. All Rights Reserved.

9. Salad Ingredients • May contain any variety of ingredients and seasonings • Vegetables • Fruits • Grains • Starches • Cold Sauces and Dressings © 2007 Thomson Delmar Learning. All Rights Reserved.

10. Emulsion Dressings • Basic French Vinaigrette • Mayonnaise © 2007 Thomson Delmar Learning. All Rights Reserved.

11. Boiled or Cooked Dressings • Developed in Early America • Vegetable oil was scarce • Use milk thickened by cooked flour and eggs rather than an emulsion © 2007 Thomson Delmar Learning. All Rights Reserved.

12. Vegetables • 300,000 plant species on earth • 6,000 are edible • 150 are consumed on the world market • Classification • Greens • Vine • Bulbs, roots, tubers • Legumes © 2007 Thomson Delmar Learning. All Rights Reserved.

13. Techniques for Preparing Vegetables • Greens • Freshness: free of rust spots; crisp when bent • Roots should be attached to delay oxidation • Heads of lettuce should be firm to squeeze and tightly closed • Broccoli or cauliflower should have tightly packed flower heads, firm stems, and no sign of yellow or brown © 2007 Thomson Delmar Learning. All Rights Reserved.

14. Techniques for Preparing Vegetables • Greens • Cabbage heads should not be open • Remove bruised and wilted leaves to prevent further decay • Remove metal or rubber bands because they cause bruising and rust • Soaking and floating greens in cold water revives them when slightly limp © 2007 Thomson Delmar Learning. All Rights Reserved.

15. Techniques for Preparing Vegetables • Greens • Swirl in water to aid in cleansing, then gently lift to allow dirt to sink away from greens • Must be dried thoroughly after washing • Leaves should be stored whole, and cut only when ready for use © 2007 Thomson Delmar Learning. All Rights Reserved.

16. Bulbs, Roots, and Tubers • Bulbs are subterranean buds consisting of both stems and leaves • Roots are typically those parts of the plant that grow downward away from the sun and into the soil • Tubers are the swollen tips of underground stems © 2007 Thomson Delmar Learning. All Rights Reserved.

17. Traditional Vegetable Cuts • Cubes • Brunoise – 1/8³ • Small dice – 1/4³ • Medium dice – 3/8³ • Large dice – 5/8³ • Paysanne – ½ inch × 1/8 inch © 2007 Thomson Delmar Learning. All Rights Reserved.

18. Traditional Vegetable Cuts • Linear • Julienne – 1/8 inch × 2 inches • Batonnet – ¼ inch × 2 inches • Oblique – a rolled cut with 2 angled sides © 2007 Thomson Delmar Learning. All Rights Reserved.

19. Traditional Vegetable Cuts • Tourné is football-shaped with seven equal sides and blunt ends • Basic Styles • Classical • Elongated • Château • Pointed • Bullet • Angular bullet • Fondant • Olivette • parisienne © 2007 Thomson Delmar Learning. All Rights Reserved.

20. Vine • Plants are generally grown in mounds and send out vines that run over the ground • Quality Factors: • Little fragrance usually provides little taste • Baseball-like hardness generally indicates immaturity • Some are best when young: peas, green beans, cucumbers, squash • Ideal zucchini or cucumber is of moderate, uniform diameter, like a sausage © 2007 Thomson Delmar Learning. All Rights Reserved.

21. Vine • Quality Factors: • Gourd-type when left on the vine until the plant is dead and the shell is hard will keep all winter long • Peas in snow peas or beans in green beans should be barely perceptible, or not visible at all • Pear-shaped tomatoes are better for cooking than eating © 2007 Thomson Delmar Learning. All Rights Reserved.

22. Vine • Quality Factors: • Walls of chilies and peppers thicken and get sweeter—or hotter—as they get older • Green peppers are immature • Potatoes should be firm and not green © 2007 Thomson Delmar Learning. All Rights Reserved.

23. Fruits • Techniques in Preparation • Apples • Use wash-free if possible • Store loosely in refrigerator • Placed cut or peeled in water with ½ teaspoon of ascorbic acid power or ½ finely crushed vitamin C tablet or ½ cup lemon juice to prevent browning © 2007 Thomson Delmar Learning. All Rights Reserved.

24. Fruits • Techniques in Preparation • Apricots • Cut in half, remove pit • To peel, blanch for 10–20 seconds • Cantaloupe • Press larger indentation to check for ripeness • Wash before cutting to prevent cross-contamination • Gently scoop out seeds with a spoon © 2007 Thomson Delmar Learning. All Rights Reserved.

25. Fruits • Techniques in Preparation • Cherries • Should be firm with tight skin • Use pitter to remove pit over a bowl • Grapes • Wash thoroughly before using • Should have bunches held tightly to stems • Store covered in refrigerator © 2007 Thomson Delmar Learning. All Rights Reserved.

26. Fruits • Techniques in Preparation • Honeydew Melon • Should be heavy for size • Should smell sweet like honey • Wash well before using • Kiwi • Remove skin, slice, serve • Seeds are edible © 2007 Thomson Delmar Learning. All Rights Reserved.

27. Fruits • Techniques in Preparation • Lemons • Should feel heavy for size • Smooth skin with no green spots • Store loosely in refrigerator • To get most juice, roll on countertop before squeezing, or prick with knife and microwave for 30 seconds on high © 2007 Thomson Delmar Learning. All Rights Reserved.

28. Fruits • Techniques in Preparation • Mangoes • Should smell sweet and be soft when pressed, but not wrinkled • Hold upright and cut down along one of the flat sides; repeat other side • Score flesh with a knife in a crisscross pattern • Turn skin inside out and cut off chunks of fruit from peel © 2007 Thomson Delmar Learning. All Rights Reserved.

29. Fruits • Techniques in Preparation • Papaya • Large black seeds are edible—peppery taste • Should give slightly to pressure • Wash, peel, scoop out seeds, slice © 2007 Thomson Delmar Learning. All Rights Reserved.

30. Fruits • Techniques in Preparation • Peaches • Should be firm, yellow with red or pink blush • Should smell sweet and give slightly to palm pressure • Pit of freestone variety is easier to remove than cling • Can be blanched for 30 seconds in boiling water © 2007 Thomson Delmar Learning. All Rights Reserved.

31. Fruits • Techniques in Preparation • Pears • Perfectly ripe when not too soft and too firm • Flesh should be slightly soft at stem end • Juice is thick and can be diluted with apple juice • Pineapple • Should smell ripe and give slightly to pressure at bottom • A leaf should pull freely from the crown • Wash, then firmly grasp the leaves to twist off • Cut into 4 sections, then cut flesh from prickly peel • Remove hard core and slice or cut into chunks © 2007 Thomson Delmar Learning. All Rights Reserved.

32. Fruits • Techniques in Preparation • Raspberries • Wash gently and quickly before serving • Check for damaged and/or moldy fruits in the bottom of the container • Starfruit • Ripe when yellow and give slightly to pressure • Entire fruit is edible • Wash and slice to create the fruit’s star pattern © 2007 Thomson Delmar Learning. All Rights Reserved.

33. Fruits • Techniques in Preparation • Strawberry • Should be red, firm, and plump • Wash thoroughly, cut off leaves (hull) and any white part at the top, or shoulder • Slice or chop • Watermelon • Best when cut into wedges, then sliced • When ripe will give hollow thud when thumped and will smell sweet • Wash thoroughly before cutting © 2007 Thomson Delmar Learning. All Rights Reserved.

34. Fruits • Citrus Fruits • More important families of fruit • Good flavor: bitter, sour, sweet • Large capacity for juice makes them unique for salads, cooking, confectionery, and distillery • Good source of vitamin C © 2007 Thomson Delmar Learning. All Rights Reserved.

35. Segmenting Citrus Fruits • First trim the top and bottom flat to expose inner fruit • Stand on work surface and remove skin, including white pith • Follow natural round shape, taking care not to cut off too much flesh—turn as each cut is made • Trim off any white areas that may remain • Insert the knife blade between the membrane and the pulp of each segment, and cut toward the center • Flip the cutting edge away so that the blade is now parallel to the next membrane • Push out to remove segment © 2007 Thomson Delmar Learning. All Rights Reserved.

36. Berries • Procedure for Holding • Check for and remove any moldy or deformed berries • Use overripe berries within 24 hours • Arrange unwashed berries on sheet pans lined with paper towels (only wash before use) • Top with paper towel to prevent absorption of additional moisture © 2007 Thomson Delmar Learning. All Rights Reserved.

37. Berries • Procedure for Holding • Wrap entire container; should be eaten within one week • Whole berries for salads or baked goods should be used frozen • Freezing is an alternative for short shelf life; will last 10 months to a year • Serve partially frozen, when served alone © 2007 Thomson Delmar Learning. All Rights Reserved.

38. Grapes • Edible fruit in the buckthorn family • Used in winemaking and for eating • Table grape is fuller fleshed and crunchier, than the wine grape • Table grape is seedless © 2007 Thomson Delmar Learning. All Rights Reserved.

39. Sugar-Coating Grapes • Wash and dry small clusters • Whip raw egg white until it is slightly frothy (note: lemon juice may be used as a safer alternative) • Dip cluster into egg whites or lemon juice, a few grapes at a time, or coat with pastry brush • Gently dip wet grapes into fine granulated sugar, bouncing them in a sieve to remove excess sugar • Place coated clusters on parchment-lined sheet pans to harden for about an hour in a cool area © 2007 Thomson Delmar Learning. All Rights Reserved.

40. Grains • Fruit and plant material from cereal grasses • No food is more widely consumed than grains • Staple part of most cuisines • Simple to prepare, and nutritious • Milled grains that are broken into pieces are called cracked • Further milling creates meal • The finest milling creates flour © 2007 Thomson Delmar Learning. All Rights Reserved.