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Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel

Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel. Chapter 24. Salads and Salad Dressings. Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel. On Cooking Labensky, Hause & Martel. Chapter 24. Salads and Salad Dressings. On Cooking Labensky, Hause & Martel. Key Terms.

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Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel

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  1. Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel

  2. Chapter 24 Salads andSalad Dressings Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel On Cooking Labensky, Hause & Martel

  3. Chapter 24 Salads andSalad Dressings On Cooking Labensky, Hause & Martel

  4. Key Terms à la grecque emulsion French dressing

  5. Learning Objectives 24.2 24.1 24.3 24.4 After this lecture, you should be able tocomplete the following Learning Objectives Identify a variety of salad greens Prepare a variety of salad dressings Prepare a variety of salads Present salads attractively

  6. Learning Objective 24.1 Identify a variety of salad greens

  7. 24.1 Identify a Variety of Salad Greens Green Red • Boston • Iceberg • Leaf • RomaineCos Lettuce

  8. 24.1 Identify a Variety of Salad Greens Baby Lettuces Brune d’Hiver Lola Rosa Red Sails Baby Red Bibb

  9. 24.1 Identify a Variety of Salad Greens Baby Lettuces Baby Red Oak Leaf Pirate Baby Green Bibb Baby Red Romaine

  10. 24.1 Identify a Variety of Salad Greens Micro Greens

  11. 24.1 Identify a Variety of Salad Greens • Curly endive • Belgian endive • Escarole • Radicchio Chicories

  12. 24.1 Identify a Variety of Salad Greens • Arugula • Dandelion • Mâche • Sorrell • Spinach • Sprouts • Watercress Other Salad Greens

  13. 24.1 Identify a Variety of Salad Greens Edible flowers Calendulas Nasturtiums Pansies

  14. 24.1 Identify a Variety of Salad Greens Fresh herbs Basil Thyme Tarragon Marjoram Oregano Sage Savory

  15. 24.1 Identify a Variety of Salad Greens • Wash hands and wear single use gloves • Do not soak greens • Wash in a clean sink, with cool water • Float greens toremove grit Handling Greens

  16. 24.1 Identify a Variety of Salad Greens Purchasing Simply washedand eaten Purchase daily Available precutand prewashed

  17. 24.1 Identify a Variety of Salad Greens Storage Hardier varieties—up to a week Delicate varieties—a few days Use original protective cartons Between 34°F and 38°F Do not store nearapples or tomatoes Do not washuntil needed

  18. Learning Objective 24.2 Prepare a varietyof salad dressings

  19. 24.2 Salad Dressings • Vinaigrette Dressing • Mayonnaise • Mayonnaise-Based Dressings • Emulsified Vinaigrette Dressings Complement,not mask, flavor

  20. 24.2 Salad Dressings • 3 parts oil to1 part vinegar • Many flavorvariations • Substitute vinegar with other acid ingredients Vinaigrette Dressing (Temporary Emulsion) Flavoring agentscan be added Emulsion French dressing Uniform mixture of two unmixable liquids Classically, a vinaigrette dressing

  21. 24.2 Salad Dressings MayonnaiseAn emulsified cold sauce Used in manydressing recipes Usually bought commercially prepared Flavoring agentscan be added Potentiallyhazardous food

  22. Learning Objective 24.3 Preparea varietyof salads

  23. 24.3 Prepare a Variety of Salads Mesclun Saladw/Raspberry Vinaigrette • Informal presentation • Vegetables, Fruits • Nuts, Cheese • Cooked Eggs, Meat, Poultry, Fish • Croutons Green SaladsTossed

  24. 24.3 Prepare a Variety of Salads Salad Niçoise • Base • Body • Garnish • Dressing Green SaladsComposed

  25. 24.3 Prepare a Variety of Salads Bound Salads Combines dressing and garnisheswith cooked: Meats; Poultry Fish; Shellfish Potatoes; Pasta Grains; Legumes

  26. 24.3 Prepare a Variety of Salads Tomato and Asparagus Saladwith Fresh Mozzarella Vegetable Salads Cooked or raw vegetables Buffet, appetizer,or salad course Color, texture,and flavor À la grecque Marinated vegetables served cold

  27. 24.3 Prepare a Variety of Salads Watermelon & Cherry Salad Fruit Salads A refreshing addition to buffets First course of a lunch or dinner Prepare closeto service time Dressings are usually sweet

  28. Learning Objective 24.4 Present saladsattractively

  29. 24.4 Present Salads Attractively • Caesar Salad

  30. 24.4 Present Salads Attractively • Wilted Spinach Salad

  31. 24.4 Present Salads Attractively • Caprese Salad

  32. 24.4 Present Salads Attractively • Cobb Salad

  33. 24.4 Present Salads Attractively • Greek Salad

  34. 24.4 Present Salads Attractively • New Potato Salad

  35. 24.4 Present Salads Attractively • Asian Coleslaw

  36. 24.4 Present Salads Attractively • Couscous Salad

  37. Chapter Summary 24.2 24.1 24.3 24.4 Identify a variety of salad greens Prepare a variety of salad dressings Prepare a variety of salads Present salads attractively

  38. Chapter 24 Salads andSalad Dressings END On Cooking Labensky, Hause & Martel

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