Unit of Competency 4 - Prepare Salads and Dressings

salad

1. UC 4 (Prepare Salads & Dressings) COOKERY NC II

2. Classification of Salad

3. Classification of Salads According to their Functions in the Meal

4. Appetizer Salad It stimulate appetite which has fresh, crisp ingredients; tangy flavorful dressing; and attractive, appetizing appearance. It looks appealing because of flavorful foods like cheese, ham, salami shrimp and crabmeat. Crisp raw or lightly cooked vegetables can also be added.

5. Accompaniment Salad Accompaniment salads must balance and harmonize with the rest of the meal, like any other side dish. Don’t serve potato salad at the same meal at which you are serving French Fries or another starch. Sweet fruit salads are rarely appropriate as accompaniment except with such items as ham or pork.

6. Side Dish Salads Side dish salads should be light and flavorful, not too much vegetable salads are often good choices. Heavier salads such as macaroni or high protein salads containing seafood, cheese are less appropriate, unless the main course is light.

7. Main Course Salads Main course salads – should be large enough to serve as a full meal and should contain a substantial portion of protein. Meat, poultry and seafood salads as well as egg salad and cheese are popular choices. Main course salads should offer enough variety of flavors and textures in addition to the protein and salad platter or fruits.

8. Dessert Salads Dessert salads – dessert salad are usually sweet and may contain items such as fruits, sweetened gelatin, nuts and cream.

9. Classification of Salads According to Ingredients Used

10. Green Salads Must be fresh, clean, crisp and cold and well drained. Moisture and air are necessary to keep greens crisp. Leaves wilt because they lose moisture. Crispness can be restored by washing and refrigerating. The moisture that clings to the leaves after thorough draining is usually enough.

11. Vegetable, Grain Legumes And Pasta Salads Are salads whose main ingredients are vegetables other than lettuce or other leafy greens

12. Bound Salads Are mixture of foods that are held together or bound with a dressing usually a thick dressing like mayonnaise.

13. Contain fruits as their main ingredients, like appetizer salads or dessert salads Fruit Salads

14. Composed Salads Made by arranging two or more elements attractively on a plate. They are called composed because the components are arranged on the plate rather than being mixed together. They are elaborate and can be substantial in size, usually served as main courses or fruit courses rather than accompaniments or side dishes

15. Gelatin Salads Gelatin Salads – most gelatin products are made with sweetened prepared mixes with artificial color and flavor. But some professional cook used to prepare salads using unflavored gelatin relying on fruit juices and other ingredients for flavor

16. Structure of a Salads

17. Salad Structure

18. It is a layer of leafy vegetables serves as an underliner of the salad such as Boston lettuce, Romaine, Iceberg, Radicchio, Endive, Red oak lettuce, Spinach, Arugula, Cabbage, etc.  Base

19. The most important part of the salads.  It is its main ingredient which may include vegetables, fruits, meats, beans, eggs, pasta, or cheeses. The salad gets its name from the ingredients that are used for the body . Body

20. It adds color and appeal, and sometimes flavor. The main purpose of the garnish is to add an eye appeal to the finished product, but in some cases, it improves the taste and form. Garnish

21. It is usually served with all types of salads. It adds flavor, provides food value, helps digestion, and improves palatability and appearance. Salad Dressing

22. Ingredients of Salads

23. Salad Green Salad Greens – Iceberg Lettuce, Romain Lettuce, Boston Lettuce, Biff or limestone lettuce, Chinese cabbage, Spinach, Sprouts Iceberg Lettuce Romain Lettuce

24. Salad Green Boston Lettuce Chinese Cabbage Biff or Limestone Lettuce Spinach Sprouts

25. Vegetables (Raw) Vegetables (Raw) - avocado, bean sprouts, broccoli, cabbage, carrots, cauliflower, celery, cucumber, mushrooms, onions, peppers, radish, tomatoes.

26. Vegetables (Cooked, Pickled and Canned ) Vegetables (Cooked, pickled and canned) – asparagus, beets, carrots, cauliflower, corn, pimientos, olives, peppers, cucumber

27. Starches Starches – dried beans, potatoes, macaroni products, grains, bread (croutons)

28. Fruits Fruits (Fresh, Cooked, Canned or frozen) – Apple, banana, berries, coconut, melons, oranges, papaya, peaches, pears, mangoes

29. Protein Foods Protein foods – meat (beef, ham), poultry, fish and shellfish, salami, luncheon meat, bacon, eggs, hard cooked, cheese, cottage cheese, aged or cured types.

30. Miscellaneous Miscellaneous – gelatin, nuts, dried fruits

31. Ingredients of Salad Dressings

32. Salad Dressings Salad dressings are liquid or semi liquids used to flavor salads. The flavors of most salad dressings are not modified by cooking. The quality depends directly on the quality of the ingredients used. Most salad dressings are made primarily of oil and acid with other ingredients added to modify the flavor or texture.

33. Oils Oils – should have mild, sweet flavor. Strongly flavored oil can make excellent salad dressing but not appropriate with every food.

34. Vinegar Vinegar – should have a good, clean sharp flavor. Most salad vinegar are about 5% acidity, but some range from 7-8%.

35. Lemon Juice Lemon Juice – fresh lemon juice maybe used in place of or in addition to vinegar in some preparation.

36. Eggyolk Eggyolk – as essential ingredient in mayonnaise and other emulsifier dressings. For safety, pasteurized eggs should be used.

37. Seasoning and Flavorings Seasoning and flavorings – fresh herbs are preferable to dried herbs. Other flavorings include mustard, ketchup, Worcestershire sauce and various kinds of cheeses.

38. Seasoning Seasoning means enhancing the natural flavors of a food without significantly changing the flavor.

39. Flavoring Flavoring changes or modifies the original flavor of the food.

40. Different Herbs and Spices

41. Allspice Color:  red-brown Aroma:  sweet, warm, woody, and spicy Taste:  pungent, spicy-sweet, and warming Application:  used to spice up pies, cakes, muffins, and other baked goods, can be used in marinades, pickling and mulling spices, soups, stews, and curry dishes Flavor Pairings:  cinnamon, nutmeg, coriander, peppercorn, clove, rosemary Spices

42. Anise Color:  light brown Aroma:    licorice Taste:  spicy and licorice-like Application:  used to make cakes, confectionaries, biscuits, breads, and other baked goods as well as flavor liquors, sauces, sausages, soups, and stews Flavor Pairings:  caraway, fennel, dill weed, coriander, tarragon, turmeric Spices

43. Annatto Color:  brick red Aroma:    slightly peppery and nutmeg-like Taste:  zesty and slightly sweet Application:  often used as a natural dye to impart an appealing yellow-orange color to cheeses, oils, rice, and sauces and adds flavor to soups, stews, and chowders Flavor Pairings:  paprika, chili powder, cloves, allspice Spices

44. Caraway Seed Color:  brown Aroma:    warm and sweet Taste:  nutty and bittersweet with hints of licorice, pepper, and citrus Application:  used to flavor sauerkraut, coleslaw, soda bread, potato salad, cheeses, and breads Flavor Pairings:  anise, fennel, coriander Spices

45. Cardamom Color:  light green or tan Aroma:    pungent and warm Taste:  warm and sweet with lemony undertones Application:  used in baked goods, custards, puddings, chai tea, mulled wine, curries, pilaf, and other rice-based dishes as well as for seasoning meat, poultry, and seafood Flavor Pairings:  cinnamon, clove, allspice, ginger, turmeric, nutmeg Spices

46. Cayenne Color:  bright red-brown Aroma:    spicy and earthy Taste:  pungent and spicy with biting heat Application:  adds a kick to sauces, condiments, stews, chilis, marinades, dry rubs, seafood dishes, egg dishes, meats, and vegetables Flavor Pairings:  bay leaf, chili powder, curry, garlic, onion Spices

47. Celery Seed Color:  brown Aroma:    spicy, earthy, and penetrating Taste:  strong and warm with a lingering, slightly bitter taste Application:  used for pickling brines or in coleslaw, potato salad, macaroni salad, deli meats, soups, stews, curries, and chutneys Flavor Pairings:  cilantro, mustard, parsley, rosemary, thyme Spices

48. Cinnamon Color:  red-brown Aroma:    sweet and earthy Taste:  warm, earthy, and subtly sweet Application:  add to hot chocolate, cider, mulled wine, tea, cakes, cookies, muffins, and other desserts, curry dishes, roasts, stews, and chili, or use to garnish breakfast foods, puddings, and desserts Flavor Pairings:  curry, allspice, nutmeg, ginger, coriander, turmeric Spices

49. Cloves Color:  brown Aroma:    pungent, warm, and sweet Taste:  rich, earthy, and spicy-sweet Application:  used in baked goods, hot beverages, sauces, soups, and stews as well as for studding ham and pork roasts for enhanced flavor and presentation Flavor Pairings:  cinnamon, allspice, cardamom, ginger, nutmeg, curry Spices

50. Coriander Color:  tan-brown Aroma:    earthy and lemony Taste:  warm, earthy, and lemony Application:  used to season meats and beans, create meat rubs, taco seasonings, curry dishes, chili, and stews Flavor Pairings:  curry, cumin, paprika, chili powder Spices

51. Cumin Color:  brown-green Aroma:    warm and earthy Taste:  earthy, spicy, and subtly sweet Application:  adds depth or a kick to dressings, stews, sauces, marinades, dry rubs, beans, and smoked meats Flavor Pairings:  bay leaf, chili powder, curry, garlic, onion Spices

52. Fennel Seed Color:  green-brown Aroma:    licorice, similar to anise Taste:  subtly sweet and licorice-like Application:  used to flavor liquors and spirits, create fennel tea, season meats such as pork, spicy Italian sausages, meatballs, meatloaf, and salami, and in breads Flavor Pairings:  mint, cilantro, dill weed, parsley, thyme, anise Spices

53. Flaxseed Color:  brown Aroma:    mild and nutty Taste:  subtle, nutty taste Application:  used in cereals, breads, and smoothies Flavor Pairings:  garlic powder, paprika, sesame, fennel, cinnamon Spices

54. Garlic Color:  tan Aroma:    pungent Taste:  sharp and savory with a hint of sweetness Application:  adds zest and depth to dressings, sauces, marinades, meat rubs, condiments, casseroles, and stir-fries Flavor Pairings:  basil, rosemary, thyme, oregano, chili powder, coriander Spices

55. Ginger Color:  pale yellow Aroma:    pungent and spicy Taste:  warm, zesty, and slightly sweet Application:  used in baked goods, curries, stir fries, marinades, dressings, and meat rubs Flavor Pairings:  allspice, coriander, cinnamon, cloves, nutmeg Spices

56. Mustard Color:  varies from pale yellow to black Aroma:      varies from mildly sharp to spicy Taste:  varies from mildly sharp to spicy Application:  used to create pickling spices and season meats, vegetables, beans, sauces, marinades, condiments, and dressings Flavor Pairings:  bay leaves, chili powder, dill weed, fennel, coriander Spices

57. Nutmeg Color:  brown Aroma:      sweet and nutty Taste:  warm, zesty, and slightly sweet with earthy, nutty undertones Application:  used in baked goods, custards, puddings, soups, stews, and cheese sauces or as a garnish for beverages, breakfast foods, and desserts Flavor Pairings:  cinnamon, allspice, cardamom, ginger, coriander, mace, cloves Spices

58. Onion Color:  off-white Aroma:      nutty and earthy Taste:  sharp and slightly sweet Application:  adds depth to dressings, sauces, marinades, meat rubs, condiments, casseroles, and stir-fries Flavor Pairings:  garlic, crushed red pepper, chili powder, coriander, parsley Spices

59. Paprika Color:  bright red to red-brown Taste:  mild and sweet, spicy, or smokey and earthy Application:  adds depth or a kick to dressings, sauces, marinades, meat rubs, seafood, and vegetables, also commonly used as a garnish for soupss Flavor Pairings:  garlic, rosemary, thyme, parsley, turmeric Spices

60. Pepper Color:  white, black, green, or pink Taste:  ranges from mild to strong and pungent Application:  used for garnishing, seasoning meats and vegetables, and as an ingredient in sauces, dressings, and marinades Flavor Pairings:  virtually any spice Spices

61. Sesame Seed Color:  black or white Aroma:      nutty and earthy Taste:  nutty Application:  used in breads, crackers, and cakes, stir fries and noodle dishes, hummus, sushi, and other seafood dishes Flavor Pairings:  cardamom, nutmeg, thyme, cloves Spices

62. Star Anise Color:  red-brown Aroma:      licorice Taste:  bittersweet licorice Application:  used to flavor sauces, soups, stocks, teas, liquor, and mulled wine as well as cakes, cookies, pies Flavor Pairings:  cinnamon, fennel, coriander, tarragon, cloves Spices

63. Turmeric Color:  bright yellow Aroma:      earthy Taste:  warm and earthy with slightly bitter notes Application:  used in curry powders, mustards, and relishes, to season vegetables, lamb, beef, seafood, and make wellness shots and juices Flavor Pairings:  anise, fennel, pepper, coriander, nutmeg, cloves Spices

64. Basil Color:  green Aroma:      peppery and minty with hints of citrus Taste:  sweet, slightly minty, and peppery taste Application:  used to create dry rubs for red meats, poultry, and seafood dishes as well as in sauces, soups, stews, and pasta dishes Flavor Pairings:  garlic, rosemary, thyme, oregano Dried Herbs

65. Bay Leaves Color:  olive green Aroma:      herbal Taste:  earthy, menthol flavor with a slight bitterness Application:  adds depth of flavor to soups, stews, and braises, ingredient in pickling brines, and is one of three main components in the Bouquet Garni seasoning blend Flavor Pairings:  sage, marjoram, thyme, oregano Dried Herbs

66. Chives Color:  green Aroma:      mild, onion-like Taste:  mellow, more delicate flavor than onions or scallions Application:  used in egg-, cheese-, and cream-based dishes, soups, stews, chowders, stir-fries, sauces, and dips or as a garnish for both mashed and baked potatoes, salads, and finished meals Flavor Pairings:  parsley, tarragon, chervil, garlic Dried Herbs

67. Cilantro Color:  green Aroma:      earthy, citrusy Taste:  herbaceous, piney flavor with notes of anise, citrus, mint, and pepper Application:  used in bean dips or purees, bread, chutneys, rice, salsa, soups, and tagines Flavor Pairings:  lime, onion, chile pepper, cumin, garlic Dried Herbs

68. Dill Weed Color:  green Aroma:      anise-like with citrus notes Taste:  piney flavor with notes of anise, citrus, mint, and pepper Application:  used in fish dishes, yogurt- or sour cream-based dips and sauces, mayonnaise-based salads, and deviled eggs Flavor Pairings:  mustard, horseradish, basil, garlic Dried Herbs

69. Marjoram Color:  light green with a slight gray hue Aroma:      warm and earthy Taste:  woody, bitter, and slightly minty with floral, citrus, and pepper notes Application:  used in salad dressings, marinades, soups, sauces, and sausages, also a main component in the Bouquet Garni and the Fines Herbes seasoning blends Flavor Pairings:  basil, thyme, rosemary, parsley, fennel seed Dried Herbs

70. Mint Color:  deep green Aroma:      pungent and fresh Taste:  menthol-forward flavor with cool, sweet notes Application:  used to make herbal teas, mint sauces, jellies, and chutneys, season meats, salads, roasted vegetables, and stews, and is a key ingredient in yogurt sauces Flavor Pairings:  basil, thyme, tarragon, dill weed, fennel seed, and coriander Dried Herbs

71. Oregano Color:  green Aroma:      warm and earthy Taste:  earthy, sharp, and slightly bitter with notes of pepper Application:  used in tomato-based sauces, marinades, dressings, and egg- or cheese-based dishes, common garnish on sandwiches, pasta, and pizza Flavor Pairings:  chili powder, basil, marjoram, fennel seed, parsley, thyme Dried Herbs

72. Parsley Color:  deep green Aroma:      bright and herbal Taste:  clean and grassy with warm, earthy notes and a faint bitterness Application:  used to make herbed butter, cheese, and aioli, for flavoring and/or garnishing sauces, soups, and salads, and is a main component in the traditional Bouquet Garni blend Flavor Pairings:  bay leaf, rosemary, marjoram, garlic, dill weed, thyme Dried Herbs

73. Rosemary Color:  pale green Aroma:      Piney with eucalyptus notes Taste:  warm and woodsy with notes of lemon, pine, and mint Application:  used to season meats, sauces, and soups, baked into crackers and bread, and an essential ingredient in the traditional Bouquet Garni and Herbes de Provence seasoning blends Flavor Pairings:  oregano, basil, sage, parsley, thyme, mint Dried Herbs

74. Sage Color:  gray-green Aroma:      pungent and earthy Taste:  herbaceous and savory with hints of peppermint and pine Application:  used to season poultry, pork, duck, goose, lamb, stuffing, soups, and roasted potatoes, frequently used to preserve and flavor sausages Flavor Pairings:  celery seed, smoked paprika, thyme, rosemary, marjoram Dried Herbs

75. Tarragon Color:  deep green Aroma:      licorice, similar to anise Taste:  earthy and bittersweet with notes of licorice and mint Application:  used to season poultry, pork, lamb, game, seafood, sauces, vinegar, dressings, oils, and herbed mayonnaise recipes Flavor Pairings:  chives, rosemary, parsley, thyme, mustard seed, anise Dried Herbs

76. Thyme Color:  green-brown Aroma:      warm and earthy Taste:  sharp and piney with a hint of mint and pepper Application:  used to season meat, fish, eggs, and vegetable dishes, create  compound butter  and soups, and as an ingredient in soups, stews, and dressings Flavor Pairings:  basil, rosemary, marjoram, garlic, onion, parsley Dried Herbs

77. Adobo Color:  yellow Taste:  spicy and savory Application:  used to create dry rubs and marinades for meats, season vegetables, and as a base for stews and sauces Spice Blends

78. Chili Powder Chili powder is a popular spice blend in Mexican, Indian, and Southwestern cuisines. Includes a blend of ground chile peppers with other spices like cayenne, cumin, oregano, paprika, garlic powder, and salt.  Color:  red-brown Aroma:      warm and earthy Taste:  earthy, spicy Application:  used to season meats, chili, stews, soups, sauces, and casseroles Spice Blends

79. Five Spice Powder Chinese five spice powder is an  exotic spice blend ( star anise, Sichuan (Szechwan) peppercorns, fennel, cinnamon and cloves )  that highlights the five flavors of Chinese cuisine: sweet, salty, bitter, sour, and spicy.  Color:  brown-orange Taste:  warm, licorice forward-flavor with complex cool, peppery notes Application:  used to season meats like duck, pork, and beef and as an ingredient in dry rubs, marinades, soups Spice Blends

80. Curry Most known for its use in Indian cuisines, curry is a fragrant spice blend composed of coriander, turmeric, cloves, pepper, garlic, cumin, salt, allspice, and mustard. Adding curry powder early in cooking allows the complete range of flavors to fully disperse. Color:  golden Taste:  warm, spicy, savory Application:  curry dishes, stir fries, chicken salads, and seasoning meats Spice Blends

81. Types of Salad Dressings

82. Oil and Vinegar Dressings Oil and Vinegar dressings – Basic vinaigrette is a simple mixture of oil, vinegar and seasonings which is an example of temporary emulsions. The ratio of oil to vinegar is 3 parts oil to 1 part vinegar. However, it can be changed depending upon the taste. Less oil makes the dressing tarter, while more oil makes it taste milder and oilier.

83. Emulsified Dressings 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.

84. Other Dressings Other Dressings – cooked salad dressing is similar with appearance to mayonnaise, but it has a tartier and milder flavor. Cooked dressing is made with little or no oil and with a starch thickener.