Structure of a Salad Lesson.pptx

Lesson about the structure of salad.

1. - Structure of a Salad - Salad Dressings - Storage of Salad

2. STRUCTURE OF A SALAD BASE OR UNDERLINER - A cup-shaped leaves of iceberg or Boston lettuce or Boston lettuce make attractive bases. Give height to salad. BODY - Main part of the salad GARNISH - An edible decorative item that is added to salad to give eye appeal, and adds flavor as well. It should harmonize with the rest of the salad ingredients. DRESSING - A seasoned liquid or semi-liquid added to the body of the salad to give added flavor, tartness, spiciness and moistness.

3. TYPE OF SALAD DRESSINGS 1. Oil and Vinegar Dressings – basic vinaigrette is a simple mixture of oil, vinegar and seasonings which is an example of temporary emulsions. Ratio: 3 parts oil and 1 part vinegar (3:1) (less oil – tarter, more oil – milder) 2. Emulsified Dressings – mayonnaise is an emulsified dressing. It is more often serves as the base for wide variety of other dressings. Mayonnaise based dressings are generally thick and creamy. 3. Other Dressings – cooked salad dressing is similar with appearance to mayonnaise, but it has a tarter flavor, while mayonnaise is richer and milder. Cooked dressing is made with little or no oil and with a starch thickener.

4. INGREDIENTS OF SALAD DRESSING Oils – should have mild, sweet flavor. Strongly flavored oil can make excellent salad dressing but not appropriate with every food. Vinegar – should have a good, clean sharp flavor. Most salad vinegar are about 5% acidity, but some range from 7-8%. Lemon Juice – fresh lemon juice maybe used in place of or in addition to vinegar in some preparation. Eggyolk – as essential ingredient in mayonnaise and other emulsifier dressings. For safety, pasteurized eggs should be used. Seasoning and flavoring – fresh herbs are preferable to dried herbs. Other flavorings include mustard, ketchup, Worcestershire sauce and various kinds of cheeses.

5. EMULSIONS AND SALAD DRESSINGS Temporary Emulsions – a simple oil and vinegar dressing is called temporary emulsion because the two liquids always separate after being shaken. The harder the mixture is beaten or shaken, the longer it takes for it to separate. Permanent Emulsions – mayonnaise is also a mixture of oil and vinegar, but the two liquids do not separate because it contains egg yolk which is a strong emulsifier. The eggyolk forms a layer around each of the tiny droplets and holds them in suspension. All emulsions form more easily at room temperature. Other Stabilizer – are used in some preparations. Cooked dressing uses starch in addition to eggs. Commercially made dressings may use such emulsifier as gums, starches and gelatin.

6. FRENCH DRESSING

7. MAYONNAISE DRESSING

8. Caesar Dressing Lemon Vinaigrette Thousand Island Dressing Ranch Dressing Balsamic Vinaigrette Greek Salad Vinaigrette

9. STORE SALADS AND DRESSINGS Safety and Hygienic Practices in Storing Salad and Dressing Green Salads are plated in a cold plate. Avoid plating salads more than an hour or two before service. Garnish that is tossed should be added at serving time. Refrigerate salads before serving time. Dressing is added immediately before serving, or serves it on the side. Refrigerate salads until serving. Do not hold more than a few hours, or the salad will sag. Holding boxes should have high humidity. Do not add dressing to green salads until serving, or they will sag.