salads types of salads. 3 types of salads simple salad – one main ingredient – usually the...
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3 Types of Salads
Simple Salad – one main ingredient– Usually the lettuce– Tossed salad is the best example
Complex– More than one main ingredient– Think chicken salad
Composed salad– This is a salad that is plated on purpose– They are arranged instead of tossed
Appetizer Salad
Stimulate the appetite Fresh, crisp ingredients Tangy, flavorful dressing Appearance is important so
garnishes should be
attractive
Accompaniment Salads
Light and flavorful Should complement and balance the meal Sweet fruit salads can accompany ham and
pork Vegetable salads accompany hearty meal Heavier salads such as pasta should be
served with lighter entree
Main Course Salad
Large enough to serve with as a meal Contain protein Well balanced meal both visually and
nutritionally Variety of fruits and/or vegetables
Separate course salad
Cleanse the palate after a rich dinner and before dessert
Served in classic French meals Must be very light Bibb lettuce with vinaigrette
dressing Fruit salad
Dessert Salad
Sweet and often contain fruit, sweet gelatin, whip cream
Too sweet to be served as accompaniment or appetizer
Nutrients in a Salad
Minerals and vitamins come made to order in the fresh fruits and vegetables found in salads.
Salads provide plenty of bulk or roughage to aid in good digestion and preventing deceases. This regularity will help you grow stronger and more healthy and beautiful.
The main course salads of eggs, fish, meat, poultry and cheese serve as body builders and provide protein for the body.
Pasta and potatoes provide carbohydrates.
Base
Usually a layer of salad greens that line the plate or bowl
Romaine, chicory or loose leaf lettuce can be used as the base
SALAD GREENS
Iceberg - lettuce is by far the major type. Heads are large, round and solid, with outer leaves medium-green. Inner leaves are a lighter green.
Butterhead - lettuce, including the Big Boston and Bibb varieties is a smaller head than Iceberg. It is slightly flat on top and has a soft, tender, pale inner leaves that feel oily or buttery.
Romaine - lettuce plants are tall and cylindrical with crisp, folded, dark-green leaves. It is famous for it use in Caesar Salad.
Leaf - lettuce has broad, tender succulent, fairly smooth leaves that vary in color depending on variety.
How to Care for Salad Greens
Crisp up greens by placing in ice water for a few hours before serving.
Drain thoroughly before serving.
Greens may be broken or shredded according to the purpose.
Do not over handle or greens become bruised and wilted.
Store in a plastic. Do not wash until your ready to use it as the greens might rust.
Never freeze.
Body
The main ingredient Can be a mixture of vegetables, meats, and
fruits Salad ingredients can vary by season or
occasion but freshness
is always important
Garnish
Adds color and appeal Simple garnishes are best Can be mixed with other ingredients or
added at the end Examples include parsley,
paprika, fresh cherry tomato
Salad dressings
Purpose is to moisten, flavor and enrich the food
Tart or sour dressings work with greens and vegetable salads
Slightly sweet dressings work with fruit Heavy dressings such as mayonnaise mixed
with the salad are called bound salad
Arranging Salads
Look at the plate or bowl as frame. Pick the right size dish. Keep salad off the rim
Maintain good balance of color Three colors is usually enough
Height makes the salad more attractive
Cut ingredients neatly and uniformly Be sure ingredients can be identified Keep arrangement simple
Principles of Salad Making1. Place on a chilled
plate or dish at least 5 hours before serving.
2. Prepare salad dressing 2 to 3 hours and chill.
3. Make just before eating.
4. Choose fresh and good quality produce.
5. Salads should look neat, but not labored over.
6. Handle greens as little as possible.
7. Avoid too much dressing.
Principles of Salad Making8. Do not put the
dressing on or salt salad until just before serving.
9. Break or tear into bite-size pieces.
10. Use no more than 3 -4 ingredients.
11. Ingredients should be well-drained.
12. Combine crisp with soft ingredients for contrast in texture.
13. Toss with a fork to give the tossed rather than smashed appearance.
14. Serve immediately.