chapter 16 salads and dressings © goodheart-willcox co., inc. objectives recognize the different...
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Chapter 16Chapter 16
Salads and Salads and DressingsDressings
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© Goodheart-Willcox Co., Inc.
ObjectivesObjectives
• Recognize the different purposes salads serve on a menu
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Salads on the MenuSalads on the Menu
• Purposes salads serve on the menu– Appetizer salads– Main course salads– Salad bars
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Appetizer SaladsAppetizer Salads
• Traditionally, appetizer salads served as a– light and refreshing
lead-in to the main course
– quick and easy way to satisfy diners while entrées are being prepared
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Main Course SaladsMain Course Salads
• Chefs create lighter entrées by pairing chicken, seafood, or meat with salad greens
• May combine hot and cold elements on same plate
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Salad BarsSalad Bars
• Common in American casual dining and fast-food restaurants
• Diners enjoy the variety, choice, and ability to create custom salads
• The use of low cost ingredients and minimal labor costs are appealing to restaurant operators
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Salad BarsSalad Bars
• A successful salad bar – offers a large variety
of attractively displayed ingredients
– is designed for easy access
– maintains food at proper temperatures
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ObjectivesObjectives
• Classify the different types of salads
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Types of SaladsTypes of Salads
• Three types of salads include– simple salads– composed or plated salads– bound and marinated salads
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Simple SaladsSimple Salads
• A simple salad should include a variety of flavors, colors, and textures
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Simple SaladsSimple Salads
• When dressing a simple salad,– any type of dressing
can be used– dress the salad just
before serving– serve dressing on the
side
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Composed or Plated SaladsComposed or Plated Salads
• Composed salads are popular main course menu items
• Four parts of a composed salad include– base– body– dressing– garnish
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Composed or Plated SaladsComposed or Plated Salads
• Base– Lettuce leaves or a bed
of cut greens– Acts as backdrop for
other ingredients
• Body– Main ingredient of salad– Could be greens, a
marinated or bound salad, meat, fish, or poultry
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Composed or Plated SaladsComposed or Plated Salads
• Dressing– Compatible with other
ingredients– Adds moisture and
flavor
• Garnish– Adds color and
texture to finished presentation
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Bound and Marinated SaladsBound and Marinated Salads
• Chefs use combinations of various cooked foods to create bound salads and marinated salads
• These salads provide an opportunity to use up leftover foods creatively
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ObjectivesObjectives
• Recognize common salad greens
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Common Salad GreensCommon Salad Greens
• Iceberg Lettuce– Most popular variety in
U.S.– Long shelf life– Crisp leaves, round
shape, tightly packed head
– Mild, sweet, refreshing flavor
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Common Salad GreensCommon Salad Greens
• Romaine Lettuce (Cos)– Crisp ribs surrounded by
tender leaves– Elongated head with
round-tipped leaves
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Common Salad GreensCommon Salad Greens
• Escarole (Broad Leaf Endive)– Loose, relatively crisp
head; flat leaves with curly tips
– Slightly bitter flavor
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Common Salad GreensCommon Salad Greens
• Curly Endive (Curly Chicory)– Crisp ribs; narrow leaves
with curly edge– Bitter flavor; provides
contrasting flavor and texture in lettuce mixtures
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Common Salad GreensCommon Salad Greens
• Belgian Endive (Witloof Chicory)– Tightly packed,
elongated head with pointed tip
– Bitter flavor with slight sweetness
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Common Salad GreensCommon Salad Greens
• Leaf Lettuce (Green Leaf Lettuce)– Used in salads or as
liner for plates and platters
– Mild flavor
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Common Salad GreensCommon Salad Greens
• Red Leaf Lettuce (Red-Tipped Lettuce)– Same texture and flavor
as green leaf lettuce– Often included in salad
mixes for contrasting color
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Common Salad GreensCommon Salad Greens
• Boston Lettuce (Butterhead)– Soft green cup-
shaped leaves– Loose head with
creamy-colored inner leaves
– Popular as salad base and in mixed salads
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Common Salad GreensCommon Salad Greens
• Bibb Lettuce (Limestone Lettuce)– Developed in Kentucky– Similar color and texture
to Boston lettuce, but smaller head
– One head is often served as single portion
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Common Salad GreensCommon Salad Greens
• Spinach– Smaller, tender leaves
are best for salads– Purchased in bunches
or cello pack, packaged in plastic bags
– Remove fibrous stems and wash several times to remove dirt and grit
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Common Salad GreensCommon Salad Greens
• Watercress– Classic plate garnish
for red meats– Remove thick stems
before serving– Peppery flavor
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Common Salad GreensCommon Salad Greens
• Radicchio– Italian variety of
chicory– Bitter flavor– Small amounts
added to mixed greens for contrasting color
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Common Salad GreensCommon Salad Greens
• Mesclun– Often purchased
ready-to-use– Attractive variety of
textures, colors, and flavors
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Common Salad GreensCommon Salad Greens
• Sprouts– Grown from seeds or
beans soaked in water– Alfalfa, bean, radishes,
and mustard are most popular types
– Grown in high moisture, high temperature environment conducive to bacterial growth
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ObjectivesObjectives
• Explain various factors involved when buying lettuce
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Buying LettuceBuying Lettuce
• Subject to great fluctuations in quality and price
• Usually packed 24 heads to a case
• Actual cost of the lettuce is affected by the amount of waste
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Buying LettuceBuying Lettuce
• Ready-to-Eat Greens– Greens are prewashed and precut– More expensive than other greens– No prep time and little or no waste for the
operation– Must be rotated and used quickly
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ObjectivesObjectives
• Execute the preparation of salad greens
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Preparing Salad GreensPreparing Salad Greens
• Greens that are not ready-to-eat must be prepared before use
• Steps for preparing salad greens include– cutting– washing– drying
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CuttingCutting
• Trim and remove the core
• Trim any wilted or discolored leaves
• Remove thick fibrous stems from leafy greens
• Cut (or tear) into bite-sized pieces
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WashingWashing
• Cut greens are placed in a sink or large container filled with cold water
• Greens should float freely
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WashingWashing
• Stir the greens to loosen dirt and sand, which sinks to the bottom
• Remove greens from the water and drain
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DryingDrying
• To remove excess water from washed salad greens– drain in a colander or
perforated hotel pan– use a salad spinner
(best method)
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Technique: Preparing Salad Technique: Preparing Salad GreensGreens
1. Remove any wilted outer leaves.
2. Cut away any rusted or discolored parts, especially the leaf tips.
3. Remove the core or stem of the salad green.
4. Cut the lettuce or greens into bite-sized pieces.
5. Wash greens by submerging them in cold water.
6. Drain in a salad spinner.
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ObjectivesObjectives
• Compare and contrast the three salad dressings—simple vinaigrette, mayonnaise, and emulsified dressing
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Salad DressingsSalad Dressings
• Salad dressing should enhance the flavor of the salad
• Three basic types of salad dressing include– simple vinaigrette– mayonnaise– emulsified dressing
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Simple VinaigrettesSimple Vinaigrettes
• The secret to a good vinaigrette is balancing the fat, acid, and seasonings
• Oil provides the palate with a supple mouthfeel and acts as flavor carrier
• Vinegar “cuts” the fat, adds another taste sensation, and prevents the oil from coating the palate
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Simple VinaigrettesSimple Vinaigrettes
• To achieve the desired balance, a 3:1 ratio of oil to vinegar is often used
• When working with a stronger vinegar, most chefs change the ratio to 4 or 5:1
• Because vinegar and oil separate, simple vinaigrette must be stirred immediately before service
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Mayonnaise and Emulsified Mayonnaise and Emulsified DressingsDressings
• Simple vinaigrette separates because it is a temporary emulsion
• An emulsion can be stabilized with egg or egg yolks to prevent separation
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Mayonnaise and Emulsified Mayonnaise and Emulsified DressingsDressings
• When making mayonnaise, the tiny drops of oil become suspended in the water from the vinegar and egg
• Proteins from the egg yolk keep the oil and water from separating
• Mayonnaise is often used as a base for dressings and cold sauces
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Technique: Preparing Technique: Preparing MayonnaiseMayonnaise
• Preparation of mayonnaise and emulsified dressings can be done by hand, with an electric mixer, or in a food processor.
1.Place egg yolks, mustard, and vinegar in a bowl and whip to combine them well.
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Technique: Preparing Technique: Preparing MayonnaiseMayonnaise
2. While constantly whipping the yolk mixture, add the oil in a thin stream.
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Technique: Preparing Technique: Preparing MayonnaiseMayonnaise
3. Continue to whip and add oil until all the oil is incorporated.
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Technique: Preparing Technique: Preparing MayonnaiseMayonnaise
4. Adjust consistency by thinning with a small amount of water or lemon juice if needed.
5. Season with salt and pepper. Adjust acidity with additional vinegar or lemon juice if needed.
6. Refrigerate immediately.
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Mayonnaise and Emulsified Mayonnaise and Emulsified DressingsDressings
• One egg yolk to one cup of oil is the standard proportion for making mayonnaise
• Mustard and vinegar are often added to taste
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Mayonnaise and Emulsified Mayonnaise and Emulsified DressingsDressings
• Emulsified dressings are made with the same technique used for creating emulsions
• Herbs, spices, and cheese are common ingredients in emulsified dressings
• Emulsified dressings are usually thinner than mayonnaise because of added liquid or the use of whole eggs
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Ingredients for DressingsIngredients for Dressings
• Ingredients commonly used in dressings include– oil– vinegar– mustard
• There is a range of choices for each of these ingredients, which allows chefs to customize dressings
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Ingredients for DressingsIngredients for Dressings
• Oils– High quality oil is essential for making a good
vinaigrette, mayonnaise, or dressing– Oils are classified as neutral or flavored– Neutral oils are “flavorless” and
interchangeable in recipes– Flavored oils are extracted from ingredients
that contribute their unique flavor
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Ingredients for DressingsIngredients for Dressings
• Vinegars– Originally made
from fermented barley juice, wine, or apple cider
– Today, they are made from different types of wine, fruits, or herbs
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Ingredients for DressingsIngredients for Dressings
• Vinegars– Most vinegars are diluted to five percent acid– Naturally fermented wine vinegars usually
contain six to seven percent acid– Citrus juice can also be used as an acid in
vinaigrettes
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Ingredients for DressingsIngredients for Dressings
• Mustard– Its sharp flavor counters the richness of the
oil– Helps to emulsify mayonnaise and emulsified
dressings– Dry or prepared mustards can be used– Used in small amounts because of its strong
flavor
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ObjectivesObjectives
• Recall standard procedures that will ensure both sanitation and quality in salad preparation
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Sanitation and Quality in Sanitation and Quality in Salad PreparationSalad Preparation
• Thoroughly wash all salad ingredients
• Keep salad ingredients well chilled
• Refrigerate dressings containing egg or dairy products at or below 41°F (5°C)
• Chill salad plates before plating
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Sanitation and Quality in Sanitation and Quality in Salad PreparationSalad Preparation
• Use gloves or utensils to handle salad ingredients
• Mix tossed salads with dressing as close to service as possible
• Don’t overdress salads
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ReviewReview
• Name the different purposes salads serve on a menu
– Appetizer salad– Main course salad– Salad bar
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ReviewReview
• What are the three main types of salad?
– Simple salads– Composed or plated salads– Bound and marinated salads
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ReviewReview
• Name the steps used to prepare salad greens
– Cutting– Washing– Drying
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ReviewReview
• What are the three types of salad dressings?
– Simple vinaigrette– Mayonnaise– Emulsified dressing
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ReviewReview
• What is the proportion of oil to vinegar chefs use when making a simple vinaigrette?
– Three parts oil to one part vinegar
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ReviewReview
• What is the proportion of egg yolk to oil chefs use when preparing mayonnaise?
– One egg yolk to one cup oil
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ReviewReview
• Name the three ingredients generally used in all dressings
– Oil– Vinegar– Mustard
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Salad Green IdentificationSalad Green Identification
Belgian endive (Witloof chicory) Romain lettuce (Cos)
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Salad Green IdentificationSalad Green Identification
Sprouts Spinach
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Salad Green IdentificationSalad Green Identification
Bibb lettuce(Limestone lettuce)
Iceberg lettuce
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Salad Green IdentificationSalad Green Identification
Curly endive (Curly chicory) Leaf lettuce (Green leaf lettuce)
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Salad Green IdentificationSalad Green Identification
Escarole (Broad leaf endive) Red leaf lettuce(Red-tipped lettuce)
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Salad Green IdentificationSalad Green Identification
Boston lettuce (Butterhead) Radicchio
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Salad Green IdentificationSalad Green Identification
Mesclun Watercress