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  • Salads

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    This document provides information on salads, including how they can be served, types of salads, greens to use, and preparation methods. It discusses that salads can be an appetizer, side dish, or main course. The main types are vegetable, fruit, grain, protein, and gelatin salads. When buying greens, you should look for bright color, crisp texture, good shape and size, and undamaged vegetables. Preparation methods include tossed, mixed, arranged, layered, molded, cooked, and frozen salads. Common dressings include French, mayonnaise, and cooked dressings.

    Deskripsi Asli:

    Salads, types and ingredients used

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    This document provides information on salads, including how they can be served, types of salads, greens to use, and preparation methods. It discusses that salads can be an appetizer, side dish, or main course. The main types are vegetable, fruit, grain, protein, and gelatin salads. When buying greens, you should look for bright color, crisp texture, good shape and size, and undamaged vegetables. Preparation methods include tossed, mixed, arranged, layered, molded, cooked, and frozen salads. Common dressings include French, mayonnaise, and cooked dressings.

    Hak Cipta:

    © All Rights Reserved
    Unduh sebagai PPT, PDF, TXT atau baca online dari Scribd
    Tandai sebagai konten tidak pantas
    59 tayangan26 halaman

    Salads

    Diunggah oleh

    nanda
    This document provides information on salads, including how they can be served, types of salads, greens to use, and preparation methods. It discusses that salads can be an appetizer, side dish, or main course. The main types are vegetable, fruit, grain, protein, and gelatin salads. When buying greens, you should look for bright color, crisp texture, good shape and size, and undamaged vegetables. Preparation methods include tossed, mixed, arranged, layered, molded, cooked, and frozen salads. Common dressings include French, mayonnaise, and cooked dressings.

    Hak Cipta:

    © All Rights Reserved
    Unduh sebagai PPT, PDF, TXT atau baca online dari Scribd
    Tandai sebagai konten tidak pantas
    dari 26

    S A L A D S

    S A L A D S
    can be eaten as:
    APPETIZER

    /SNACK

    Light/ Small/ Before a Meal/


    Stimulates Appetite
    ACCOMPANIMENT

    Light/ Tossed/ Hearty


    MAIN

    DISH

    Greens/ Vegetables/ Meat/ Light/


    Filling

    SALAD GREENS
    BUYING GUIDE what
    to look for when
    buying salad
    greens:
    Color and Texture
    Shape
    Size
    General Condition

    GREENS BUYING GUIDE


    what to look for:

    Color and Texture

    Look for bright characteristic


    color and crispy texture

    Dont buy wilted ,


    damaged, or
    decayed
    vegetables, no
    matter how good
    the price, lost
    nutrients & wont
    last long

    Good Typical Shape

    poor shape often means poor


    flavor and texture

    Size

    Dense and moderately heavy for


    size; should have a little give
    Large vegetables may be
    overripe, course and have a poor
    flavor
    Small vegetables may lack flavor
    and be immature

    Good Condition

    Storage

    Wash, drain well,


    refrigerate
    immediately

    TYPES OF SALADS

    A. Vegetables
    B. Fruits
    C. Grain
    D. Protein
    E. Gelatin

    VEGETABLE SALADS

    1.
    2.

    Greens
    Raw Vegetables

    (ex. cucumber, carrots,


    tomatoes, onion, radishes,
    celery, green pepper)

    3. Cold cooked vegetables


    4. Unusual Greens lend
    a unique color, texture,
    shape, and flavor
    Ex. Dandelion and watercress

    Fruits
    1.

    1.
    Combinations of fruits
    for complimentary flavors and
    textures
    2. Can be cut fruits arranged
    3. Can use shell of fruit for
    decoration

    Watermelon bowls
    Pineapple boats
    Orange or Avocado cup

    4. Delicious part of dressing


    or served with dressing

    Grain Products

    1.

    Rice
    2. Pasta pasta salad
    3. Bulgar -tabouli
    4. Combined - with fruit/meat/
    vegetables

    RICE SALAD

    PASTA SALADS

    BULGAR SALAD - tabouli

    COMBINED SALADS
    with Fruit/Meat/Vegetables

    PROTEIN SALADS
    Cheese
    Eggs
    Cooked

    or canned meat

    Fish
    Poultry
    Meat
    Shellfish

    CHEESE SALAD (goat cheese)

    EGG SALAD

    MEAT SALADS

    GELATIN SALADS

    Fruit, Vegetable, and Protein in flavored gelatin


    Acids like vinegar or citrus reduce
    sweetness
    Certain fruits contain enzymes that break
    down protein in gelatin so it wont firm up.
    Use these fruits only when canned or cooked
    Pineapple
    Mango
    Papaya

    WAYS TO PREPARE SALADS

    TOSSED SALADS

    Mixed Greens
    Other Fruits and
    Vegetables
    Tossed with
    Dressing

    MIXED SALAD

    All ingredients
    mixed together with
    dressing
    Usually no greens
    Heartier salad
    Common
    Ingredients:
    Potatoes, rice, pasta

    ARRANGED SALAD

    Ingredients separate
    Ingredients
    arranged in
    attractive pattern
    Dressing served
    separately

    LAYERED SALAD

    Ingredients
    arranged in layers
    Topped with
    dressing

    MOLDED SALAD

    Decorative mold
    shape
    Rice, potato, or
    gelatin salads

    COOKED SALADS

    Hearty salads
    Wilted lettuce salads

    FROZEN SALADS

    Salads made with


    Fruit and whipped
    cream
    Mayonnaise
    Cream cheese

    DRESSINGS
    French Style
    1.
    Vinegar, oil & seasonings
    2. Variations: blue cheese, bacon, sour cream,
    honey, ketchup
    Mayonnaise
    1.
    Salad Oil, egg yolk, acid (vinegar or lemon
    juice)
    Cooked Dressing
    1.
    Eggs, milk or water, seasonings, thickened
    with flour

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