salad ppt.pptx

salad

1. Salads and Salad Dressings 10/11/2012 1 BAC 101 Culinary Foundation Level 1 Chef Mehernosh Dhanda

2. What is a salad? How is it consumed? Composition of a salad Classification of salads Simple salads Compound-Meat based Compound- Fish/seafood based Salad greens Commonly used greens Purchasing & storage of greens Dressings What makes a great salad Scope 10/11/2012 2 BAC 101 Culinary Foundation Level 1

3. Salad  is any of a wide variety of dishes, made of : raw or cooked vegetables, pasta, legumes,  eggs, grains, meats, poultry, seafood and a variety of fruits, leafy greens, nuts, seeds dressings, oils, emulsions, juices Generally served cold but as an exception (e.g. German potato salad) may be served warm. What is a Salad? 10/11/2012 3 BAC 101 Culinary Foundation Level 1

4. Origin & History The word "salad" originates from the French  salade  of the same meaning, from the Latin  salata  (salty) & from  sal  (salt). Ancient Greeks & Romans consumed salads John Evelyn’s book   Acetaria : A Discourse on Sallets , 1699, speaks of the importance of salads in daily diet 10/11/2012 BAC 101 Culinary Foundation Level 1 4

5. Composition of a Salad Base Lettuce leaf Body Apples, celery Dressing Mayonnaise Garnish Walnuts Base Body Dressing Garnish Waldorf Salad 10/11/2012 5 BAC 101 Culinary Foundation Level 1

6. How is it consumed? Salads may be served at any point during a meal. Appetizer salads : light salads to stimulate the appetite as the first course of the meal. Side salads : to accompany the main course as a side dish. Main course salads : usually containing a portion of protein, such as chicken breast , slices of beef, forcemeats etc. Palate-cleansing salads : to settle the stomach after the main course. Dessert salads: sweet versions usually, containing fruits, gelatin or whipped cream. 10/11/2012 6 BAC 101 Culinary Foundation Level 1

7. Classification of Salads Simple salads Compound salads Tossed Salads Meat based Fish Based Fruit based Vegetable based Miscellaneous 10/11/2012 7 BAC 101 Culinary Foundation Level 1

8. Simple Salads Lettuce & celery salad Tossed veggie salad One or more primary ingredients make up the body Raw, fresh ingredients Single dressing 10/11/2012 8 BAC 101 Culinary Foundation Level 1

9. Compound Salads- Meat based Body made up of raw & cooked ingredients Generally served cold Reuse of left over meats Creative balancing of flavors, colors, textures & tastes May use single or multiple dressings & flavorings Chicken & vegetable salad 10/11/2012 9 BAC 101 Culinary Foundation Level 1

10. Salad Greens Salad greens are not necessarily green; some are red, yellow, white and brown Includes but is not limited to the different types of lettuces & leaves Some chefs have included flowers (e.g. dandelion, rose) & exotic grasses into their salad menus 10/11/2012 BAC 101 Culinary Foundation Level 1 10 Dandelion salad Mixed petal salad

11. Commonly used Greens Lettuces Boston Iceberg Leaf Romaine Baby lettuce Micro greens Chicory Belgian endive Curly endive Escarole Radicchio 10/11/2012 11 BAC 101 Culinary Foundation Level 1

12. Other Salad Greens Arugula Dandelion Mâche Sorrel Spinach Sprouts Watercress Edible flowers Fresh herbs 10/11/2012 12 BAC 101 Culinary Foundation Level 1

13. Purchasing Head lettuce is generally packed in cases Salad greens are simply washed and eaten If possible, purchase salad greens daily Many types are available precut and prewashed 10/11/2012 13 BAC 101 Culinary Foundation Level 1

14. Storage of salad greens Store in the original protective cartons Store at temperature between 34°F and 38°F Do not store close to apples and tomatoes Do not wash until needed Some are heartier and can be kept for a week Others are more delicate and need to be consumed in a few days Wrap in kitchen paper & keep.. It stays longer. 10/11/2012 14 BAC 101 Culinary Foundation Level 1

15. Salad Dressings Vinaigrette dressing Also known as basic French dressing Standard ratio 3 parts oil to 1 part vinegar This ratio may be adjusted depending on the types of oils and vinegars used Different types and combinations of oils and vinegars can create many flavor variations Substituting the vinegar with other acid ingredients can add to flavor combinations Other flavoring agents such as herbs, spices, garlic or sugar can be added to enhance flavor 10/11/2012 15 BAC 101 Culinary Foundation Level 1

16. Salad Dressings Mayonnaise An emulsified cold sauce Used in many dressing recipes Usually bought commercially prepared Special oils and other flavoring agents can be added to enhance and change the flavor When making mayonnaise, care must be taken because it is a potentially hazardous food 10/11/2012 16 BAC 101 Culinary Foundation Level 1

17. Matching Dressings and Salad Greens 10/11/2012 17 BAC 101 Culinary Foundation Level 1

18. What makes a great salad? QUALITY SPEAKS!! Proper handling of the ingredients ORGANISED TEAR DON’T CUT!! Basic HYGEINE principles Prepare as close to service as possible- DON’T HOLD!! Keep it SIMPLE... ICE the Greens!! BALANCE the TCTP… taste, color, texture, portion size 10/11/2012 18 BAC 101 Culinary Foundation Level 1

19. Thank You 10/11/2012 19 BAC 101 Culinary Foundation Level 1