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Salads and Garnishes
Four Basic Parts of Salad
BaseUsually formed with leafy greens
BodyMain ingredient of salad
GarnishDecorative, edible item added to enhance the appearance
DressingAdds flavor and moisture – holds it together
Salad Vegetables
Bulbs - Beets, onions, scallions Celery – mild & crisp Cucumber – watery with light melon notes,
English or hot house is seedless Fruits – berries and citrus Mushrooms – variety of textures, color and flavors Peppers – sweet & mild or hot & pungent Tomato – Variety of shapes and flavors Tuber – Carrot, Radish
Types of Salads
Green: tossed or composed - lettuceBound: cooked primary ingredients, “bound”
together with a dressing – potato or eggVegetable: Cooked or raw – usually a heavy
dressing – coleslaw or broccoliFruit: Fruits w/ cream, yogurt or other sauce
Combination: different ingredients or different kinds of salads – vegetable with tuna
Starter or Appetizer Salad
Small portion, light, fresh crisp ingredients to stimulate the appetite
Watermelon, Feta and Mint salad
Accompaniment or Side Salad
Light and flavorful, but not too rich Should balance and complement the main
course Potato, macaroni,
or any side salad.
Main Course Salad
Large enough to serve as a meal Protein – well balanced visually and
nutritionally
Intermezzo Salad or Palate Cleanser
After a rich dinner before dessert, very light
Dessert
Sweet, usually contains fruit and sometimes cream, pudding or yogurt as a sauce
Cleaning & Preparing Greens
Keep refrigerated Clean thoroughly – dirt, insects, pesticides Remove core, outer leafs Rinse, don’t soak Dry – spin or paper towels Remove bad spots and
tough stems – tear don’t cut
Salad Dressings
Vinaigrette – suspension is a temporary mixture of ingredients that then separates again. 3 parts oil to 1 part acid (vinegar or citrus juice).
Emulsified Vinaigrette – using an emulsifier to permanently keep ingredients together.
Mayonnaise Based – creamy like blue cheese, ranch or thousand island.
Mayonnaise – Oil, vinegar, eggs – used as a binder in salad. Other – sour cream, yogurt, fruit juices, etc…
Dips
Flavorful mixture that accompanies certain food items. Served hot or cold.
Good consistency is important.
Garnishes
Eye appeal Complements the food in color, flavor and
texture.
Essential Skills
Always garnish dishes right before serving Purpose is to add personality to a plain dish Contrasting colors