lesson1 introduction to salad - elic.ssru.ac.th

Lesson1 Introduction to Salad

HIR 3407 Salad & Appetizer 1-2019 Yupaporn Kithwang

Content

Introduction Type

Serving Nutrients Cutting & Preparation Caution

Salad Consist of mixture of small pieces of food, mostly vegetables and fruits Commonly serve at room temperature or chilled but some can be served warm such as South German Potato Salad Can be served at any point of the meal 3 keys components of quality salad are Freshness of ingredients All ingredients blend in harmony Presentation is appealing to the eyes

Parts 1.The base of a salad is usually a layer of salad greens that line the plate or bowl in which the salad will be served. 2.The body of the salad consists of the main ingredients. 3.Garnish enhances the appearance of the salad while also complementing the overall taste. 4.Salad dressings are liquids or semi-liquids used to flavor salads.

Types Green or garden salads Often compose of raw leafy vegetables

Bound salads With thick sauce and salad can hold its shape such as

tuna salad, potato salad Main course (entrée or dinner) salads may contain small pieces of poultry, seafood,

or steak. Such as Caesar salad, Chef salad, Cobb salad, Chinese chicken salad and Michigan salad

Fruit salads Fruits with a slightly sweet or sweet/sour dressing to

enhance the flavor Dessert salads Often sweet, made with gelatin or whipped cream

Serving Salads can be used in five ways during the service courses:

A starter salad, served as an appetizer to the main meal, is smaller in portion and consists of light, fresh, crisp ingredients to stimulate the appetite. Serve an accompaniment salad, or side salad, with the main course of the meal, and make it light and flavorful, but not too rich. Main course salads are large enough to serve as a full meal and may contain protein ingredients, such as meat, poultry, seafood, egg, beans, or cheese. The intermezzo salad is intended to be a palate cleanser after a rich dinner and before dessert. Dessert salads are usually sweet and often contain fruits, sweetened gelatin, nuts, cream, and whipped cream.

Nutrients Vitamins & Minerals and Fiber

from Fruits & Veg

Carbohydrate from Potato & Pasta

Protein from egg, fish and meat

Salad greens

SOURCE: https://www.theculinarypro.com/salads-and-garnishes

Micro greens

https://www.gardenoutsidethebox.com/microgreen-visual-guide.html

Edible flowers

https://www.stpaulsgarwood.com/edible-flowers-names.html


Cutting

SOURCE: https://www.mybluprint.com/article/how-to-cut-vegetables-like-a-pro

Basic cuts

SOURCE: https://www.mybluprint.com/article/how-to-cut-vegetables-like-a-pro

Basic cut:Jullienne or Allumette or Matchstick cut

SOURCE: https://www.wikihow.com/Cut-Iceberg-Lettuce

Cutting: Lettuce 1

SOURCE: https://www.wikihow.com/Cut-Iceberg-Lettuce

Cutting: Chopping fine lettuce

https://www.mybluprint.com/article/how-to-cut-vegetables-like-a-pro

Caution: Knife safety 1.Be sure to use a very sharp knife on a

sturdy surface. 2.Place a damp cloth under the cutting board

to prevent from slipping. 3.Tuck your fingertips under your knuckles

and rest the blade of the knife against your knuckles.

4.Use your fingertips to guide the knife along whatever you're cutting.

https://www.mybluprint.com/article/how-to-cut-vegetables-like-a-pro

Assignment 1.Create your own vegetable cutting chart

lesson1 introduction to salad - elic.ssru.ac.th

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