Transcript ProStart Year 1 Chapter 9

ProStart Year 1
Chapter 9
Salads and Garnishes
 A generation or two ago, most Americans
never ate raw vegetables.
 Salads of all varieties now appear at
many tables.
 Salads have become a meal in
themselves.
What are the Four Parts of a Salad?
What are their Purposes?
1. Base or Underliner
*Purpose- Leafy greens that are the foundation of
the salad
2. Body
*Purpose- Main ingredient of the salad
3. Garnish
*Purpose- Adds Color and appeal to the salad
4. Dressing
*Purpose- Enhances flavor and add tartness and
moistness
What are the Five Types of Salads
and an example of each?
1.
2.
3.
4.
5.
Appetizer Salad
Example- Shrimp Cocktail
Accompaniment Salad
Example- Coleslaw, macaroni salad
Main-course Salad
Example- Chef’s Salad, seafood salad with
accompaniments
Separate-Course Salad
Example- Bibb lettuce lightly dressed with raspberry
vinaigrette
Dessert Salad
Example- Gelatin Salad with fruit, marshmallows,
nuts, and whipped cream.
What Are Some of Your
Favorite Dips and
Condiments?
About Herbs and Spices
 Nearly any herb or spice can be used in
a dressing.
 Dried herbs and spices need time to
release flavors.
 Prepare most dressing 2 to 3 hours
before serving.
Appropriate Toppings for
Thick Soups
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Fresh herbs (parsley, chives) chopped
Slices of almonds, toasted
Grated cheese
Sieved egg yolks
Chopped or diced egg whites
Croutons
Grated parmesan cheese
Crumbled bacon
Paprika
Sour Cream or Whipped cream
Can you think of any others?
Some Raw Vegetables or
Fruits that are Suitable for a
Sandwich Garnish (with Dip)
-Oranges
-Celery
-Radishes
-Melon
-Cauliflower
-Zucchini
-Carrots
-Broccoli
-(and other
Crudites)
Guidelines for Garnishing
 Should be appropriate to food item.
 Flavor and texture should complement,
not overpower, flavor of the main food
item.
 Keep it Simple!