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Salads

Salads. Types of Salads. 3 Types of Salads. Simple Salad – one main ingredient Usually the lettuce Tossed salad is the best example Complex More than one main ingredient Think chicken salad Composed salad This is a salad that is plated on purpose They are arranged instead of tossed.

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Salads

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  1. Salads Types of Salads

  2. 3 Types of Salads • Simple Salad – one main ingredient • Usually the lettuce • Tossed salad is the best example • Complex • More than one main ingredient • Think chicken salad • Composed salad • This is a salad that is plated on purpose • They are arranged instead of tossed

  3. Classic Cobb Salad You will be making a Cobb salad today. Substitute cucumber for the avocado.

  4. Course Types of Salads

  5. Appetizer Salad • Stimulate the appetite • Fresh, crisp ingredients • Tangy, flavorful dressing • Appearance is important so garnishes should be attractive

  6. Accompaniment Salads • Light and flavorful • Should complement and balance the meal • Sweet fruit salads can accompany ham and pork • Vegetable salads accompany hearty meal • Heavier salads such as pasta should be served with lighter entree

  7. Main Course Salad • Large enough to serve with as a meal • Contain protein • Well balanced meal both visually and nutritionally • Variety of fruits and/or • vegetables

  8. Separate course salad • Cleanse the palate after a rich dinner and before dessert • Served in classic French meals • Must be very light • Bibb lettuce with vinaigrette dressing • Fruit salad

  9. Dessert Salad • Sweet and often contain fruit, sweet gelatin, whip cream • Too sweet to be served as accompaniment or appetizer

  10. Nutrients in a Salad • Minerals and vitamins come made to order in the fresh fruits and vegetables found in salads. • Salads provide plenty of bulk or roughage to aid in good digestion and preventing deceases. This regularity will help you grow stronger and more healthy and beautiful. • The main course salads of eggs, fish, meat, poultry and cheese serve as body builders and provide protein for the body. • Pasta and potatoes provide carbohydrates.

  11. Salads Parts of a Salad

  12. Base • Usually a layer of salad greens that line the plate or bowl • Romaine, chicory or loose leaf lettuce can be used as the base

  13. SALAD GREENS • Iceberg - lettuce is by far the major type. Heads are large, round and solid, with outer leaves medium-green. Inner leaves are a lighter green. • Butterhead - lettuce, including the Big Boston and Bibb varieties is a smaller head than Iceberg. It is slightly flat on top and has a soft, tender, pale inner leaves that feel oily or buttery. • Romaine - lettuce plants are tall and cylindrical with crisp, folded, dark-green leaves. It is famous for it use in Caesar Salad. • Leaf - lettuce has broad, tender succulent, fairly smooth leaves that vary in color depending on variety.

  14. How to Care for Salad Greens • Crisp up greens by placing in ice water for a few hours before serving. • Drain thoroughly before serving. • Greens may be broken or shredded according to the purpose. • Do not over handle or greens become bruised and wilted. • Store in a plastic. Do not wash until your ready to use it as the greens might rust. • Never freeze.

  15. Body • The main ingredient • Can be a mixture of vegetables, meats, and fruits • Salad ingredients can vary by season or occasion but freshness is always important

  16. Garnish • Adds color and appeal • Simple garnishes are best • Can be mixed with other ingredients or added at the end • Examples include parsley, paprika, fresh cherry tomato

  17. Salad dressings • Purpose is to moisten, flavor and enrich the food • Tart or sour dressings work with greens and vegetable salads • Slightly sweet dressings work with fruit • Heavy dressings such as mayonnaise mixed with the salad are called bound salad

  18. Arranging Salads • Look at the plate or bowl as frame. Pick the right size dish. Keep salad off the rim • Maintain good balance of color Three colors is usually enough • Height makes the salad more attractive • Cut ingredients neatly and uniformly • Be sure ingredients can be identified • Keep arrangement simple

  19. Principles of Salad Making • Place on a chilled plate or dish at least 5 hours before serving. • Prepare salad dressing 2 to 3 hours and chill. • Make just before eating. • Choose fresh and good quality produce. • Salads should look neat, but not labored over. • Handle greens as little as possible. • Avoid too much dressing.

  20. Principles of Salad Making • Do not put the dressing on or salt salad until just before serving. • Break or tear into bite-size pieces. • Use no more than 3 -4 ingredients. • Ingredients should be well-drained. • Combine crisp with soft ingredients for contrast in texture. • Toss with a fork to give the tossed rather than smashed appearance. • Serve immediately.

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