Transcript Cutting - Goodheart

Salads and
Dressings
19
Objective
• Recognize the different purposes salads
serve on a menu.
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Salads on the Menu
• Purposes salads
serve on the menu
– appetizers
– main course
– salad bars
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Appetizer
• Traditionally, appetizer
salads are served as a
– light and refreshing lead-in
to the main course
– quick and easy way to
satisfy diners while entrées
are being prepared
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Main Course
• Chefs create lighter
entrées by pairing
chicken, seafood, or
meat with salad
greens
• May combine hot and
cold elements on
same plate
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Salad Bars
• Common in American casual dining and
fast-food restaurants
• Diners enjoy the variety, choice, and ability
to create custom salads
• The use of low-cost ingredients and minimal
labor costs are appealing to restaurant
operators
continued
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Salad Bars
• A successful salad bar
– offers a large variety of
attractively displayed
ingredients
– is designed for easy
access while maintaining
sanitary conditions
– maintains food at proper
temperatures
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Objective
• Classify the different types of salads.
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Types of Salads
• Three main types of salads are
– simple
– composed
– bound
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Simple Salads
• A simple salad
should include a
variety of flavors,
colors, and textures
continued
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Simple Salads
• When dressing a
simple salad,
– any type of dressing can
be used
– dress the salad just
before serving to avoid
wilted greens
– serve dressing on the
side
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Composed
• Composed salads, also called plated salads,
are popular main course menu items
• The four parts of a composed salad include
–
–
–
–
base
body
dressing
garnish
continued
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Composed
• Base
– Lettuce leaves or a bed of cut
greens, which act as backdrop
for other ingredients
• Body
– Main ingredient of salad
– Could be greens, a marinated
or bound salad, meat, fish, or
poultry
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continued
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Composed
• Dressing
– Compatible with other
ingredients
– Adds moisture and flavor
• Garnish
– Adds color and texture to
finished presentation
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Bound
• Chefs use combinations
of various cooked foods to
create bound salads and
marinated salads
• These salads provide an
opportunity to use leftover
foods creatively
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Objective
• Recognize common salad greens.
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Common Salad Greens
• Iceberg Lettuce
– Most popular variety in US
– Long shelf life
– Crisp leaves, round shape,
tightly packed head
– Mild, sweet, refreshing
flavor
continued
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Common Salad Greens
• Romaine Lettuce (Cos)
– Crisp ribs surrounded by
tender leaves
– Range in color from dark
green outer leaves to pale
yellow inner leaves
– Elongated head with
round-tipped leaves
continued
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Common Salad Greens
• Escarole (Broad Leaf
Endive)
– Loose, relatively crisp
head; flat leaves with
curly tips
– Slightly bitter flavor
continued
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Common Salad Greens
• Curly Endive (Curly
Chicory)
– Crisp ribs; narrow leaves
with curly edge
– Bitter flavor; provides
contrasting flavor and
texture in lettuce mixtures
continued
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Common Salad Greens
• Belgian Endive (Witloof
Chicory)
– Tightly packed, elongated
head with pointed tip
– Bitter flavor with slight
sweetness
– Used as a garnish or
filled and served as an appetizer
continued
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Common Salad Greens
• Leaf Lettuce (Green
Leaf Lettuce)
– Large, tender ruffled
branches
– Used in salads or as
liner for plates and
platters
– Mild flavor
continued
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Permission granted to reproduce for educational use only.
Common Salad Greens
• Red Leaf Lettuce
(Red-tipped Lettuce)
– Same texture and
flavor as green leaf
lettuce
– Often included in salad
mixes for contrasting
color
continued
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Permission granted to reproduce for educational use only.
Common Salad Greens
• Boston Lettuce
(Butterhead)
– Soft green cup-shaped
leaves
– Loose head with creamycolored inner leaves
– Popular as salad base and in
mixed salads
continued
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Common Salad Greens
• Bibb Lettuce (Limestone
Lettuce)
– Developed in Kentucky
– Similar color and texture
to Boston lettuce, but
smaller head
– One head is often served
as single portion
continued
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Common Salad Greens
• Spinach
– Smaller, tender leaves
are best for salads
– Purchased in bunches
or cello pack, packaged
in plastic bags
– Remove fibrous stems
and wash several times
to remove dirt and grit
continued
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Common Salad Greens
• Watercress
– Classic plate garnish
for red meats
– Remove thick stems
before serving
– Peppery flavor
continued
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Common Salad Greens
• Radicchio
– Italian variety of
chicory
– Bitter flavor
– Small amounts added
to mixed greens for
contrasting color
continued
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Permission granted to reproduce for educational use only.
Common Salad Greens
• Mesclun
– Also called spring mix
or field greens
– Often purchased
ready-to-use
– Attractive variety of
textures, colors, and
flavors
continued
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Permission granted to reproduce for educational use only.
Common Salad Greens
• Sprouts
– Grown from seeds or beans
soaked in water
– Alfalfa, bean, radishes, and
mustard are most popular
types
– Grown in high moisture, high
temperature environment
conducive to bacterial growth
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Objective
• Explain various factors involved when
buying lettuce.
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Buying Lettuce
• Subject to great
fluctuations in quality
and price
• Usually packed 24
heads to a case
• Actual cost of the lettuce
is affected by the amount
of waste
continued
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Buying Lettuce
• Ready-to-eat greens
– Greens are prewashed and precut
– More expensive than other greens
– No prep time and little or no waste for the
operation
– Must be rotated and used quickly
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Objective
• Execute the preparation of salad greens.
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Preparing Salad Greens
• Greens that are not ready-to-eat must be
prepared before use
• Steps for preparing salad greens include
– cutting
– washing
– drying
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Cutting
• The first step is trimming
and cutting
• Remove wilted or
discolored leaves
• Remove the core and thick fibrous stems
• Cut or tear the lettuce into bite-sized pieces
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Washing
• In a commercial kitchen, lettuce and other
greens are washed by submersion
• Place cut greens in a sink or container of
cold water
• Greens should float freely
• Stir to help loosen dirt or sand
• Lift and drain the greens
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Drying
• Drain excess water to avoid soggy greens
and diluting the dressing
• Drain leaves in a colander or perforated
hotel pan
• A salad spinner is the best option, because it
dries greens without crushing the product
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Technique: Preparing Salad
Greens
1. Remove any wilted
outer leaves.
2. Cut away any rusted or
discolored parts,
especially the leaf tips.
3. Remove the core or stem of the salad green.
continued
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Technique: Preparing Salad
Greens
4. Cut or tear the lettuce or greens into bitesized pieces.
5. Wash greens by submerging them in cold
water.
continued
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Technique: Preparing Salad
Greens
6. Remove the greens by lifting them from the
water with a spider.
continued
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Technique: Preparing Salad
Greens
7. Drain in a salad spinner.
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Objective
• Compare and contrast the three salad
dressings—simple vinaigrette, mayonnaise,
and emulsified dressing.
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Salad Dressings
• Salad dressing should enhance the flavor of
the salad
• Three basic types of salad dressing include
– simple vinaigrette
– mayonnaise
– emulsified dressing
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Simple Vinaigrettes
• The secret to a good vinaigrette is balancing
the fat, acid, and seasonings
• Oil provides the palate with a supple mouthfeel and acts as flavor carrier
• Vinegar “cuts” the fat, adds another taste
sensation, and prevents the oil from coating
the palate
continued
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Simple Vinaigrettes
• To achieve the desired balance, a 3:1 ratio
of oil to vinegar is often used
• When working with a stronger vinegar, most
chefs change the ratio to 4 or 5:1
• Because vinegar and oil separate, simple
vinaigrette must be stirred immediately
before service
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Mayonnaise and Emulsified
Dressings
• Simple vinaigrette separates because it is a
temporary emulsion
• An emulsion can be stabilized with
pasteurized egg or egg yolks
• Raw egg or egg yolks present a food safety
concern
continued
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Mayonnaise and Emulsified
Dressings
• When making mayonnaise, the tiny drops of
oil become suspended in the water from the
vinegar and egg during the whipping process
• Proteins from the egg yolk keep the oil and
water from separating
• Mayonnaise is often used as a base for
dressings and cold sauces
continued
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Technique: Preparing
Mayonnaise
Preparation of mayonnaise and emulsified
dressings can be done by hand, with an
electric mixer, or in a food processor.
1. Place egg yolks, mustard,
and vinegar in a bowl and
whip to combine them
well.
continued
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Technique: Preparing
Mayonnaise
2. While constantly whipping the yolk mixture,
add the oil in a thin stream.
continued
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Technique: Preparing
Mayonnaise
3. Continue to whip and add oil simultaneously
until all the oil is incorporated.
continued
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Technique: Preparing
Mayonnaise
4. Adjust consistency by thinning with a small
amount of water or lemon juice if needed.
5. Season with salt and pepper. Adjust acidity
with additional vinegar or lemon juice if
needed.
6. Refrigerate immediately.
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Mayonnaise and Emulsified
Dressings
• One egg yolk to one cup of oil is the
standard proportion for making mayonnaise
• Mustard and vinegar are often added to taste
continued
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Permission granted to reproduce for educational use only.
Mayonnaise and Emulsified
Dressings
• Emulsified dressings are made with the same
technique used for creating mayonnaise
• Herbs, spices, and cheese are common
ingredients in emulsified dressings
• Emulsified dressings are usually thinner than
mayonnaise because of added liquid or the
use of whole eggs
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Ingredients for Dressings
• Ingredients commonly used in dressings
include
– oil
– vinegar
– mustard
• There is a range of choices for each of these
ingredients, which allows chefs to customize
dressings
continued
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Ingredients for Dressings
• Oils
– High quality oil is essential for making a good
vinaigrette, mayonnaise, or dressing
– Oils are classified as neutral or flavored
– Neutral oils are “flavorless” and interchangeable
in recipes
– Flavored oils are extracted from ingredients that
contribute their unique flavor
continued
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Ingredients for Dressings
• Vinegars
– Originally made from
fermented barley juice,
wine, or apple cider
– Today, they are made from
different types of wine,
fruits, or herbs
continued
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Ingredients for Dressings
• Vinegars
– Most vinegars are diluted to five percent acid
– Naturally fermented wine vinegars usually
contain six to seven percent acid
– Citrus juice can also be used as an acid in
vinaigrettes
continued
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Permission granted to reproduce for educational use only.
Ingredients for Dressings
• Mustard
– Its sharp flavor counters the richness of the oil
– Helps to emulsify mayonnaise and emulsified
dressings
– Dry or prepared mustards can be used
– Used in small amounts because of its strong
flavor
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Objective
• Recall standard procedures that will ensure
both sanitation and quality in salad
preparation.
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Sanitation and Quality in
Salad Preparation
• Thoroughly wash all salad ingredients
• Keep salad ingredients well chilled
• Refrigerate dressings containing egg or dairy
products at or below 41 F (5 C)
• Chill salad plates before plating
continued
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Sanitation and Quality in
Salad Preparation
• Use gloves or utensils to handle salad
ingredients
• Mix tossed salads with dressing as close to
service as possible
• Do not overdress salads
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Review
• Name the different purposes salads serve
on a menu.
– appetizer
– main course
– salad bar
continued
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Permission granted to reproduce for educational use only.
Review
• What are the three main types of salad?
– simple salads
– composed salads
– bound salads
continued
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Permission granted to reproduce for educational use only.
Review
• Name the steps used to prepare salad
greens.
– cutting
– washing
– drying
continued
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Permission granted to reproduce for educational use only.
Review
• What are the three types of salad
dressings?
– simple vinaigrette
– mayonnaise
– emulsified dressing
continued
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Permission granted to reproduce for educational use only.
Review
• What is the standard proportion of oil to
vinegar chefs use when making a simple
vinaigrette?
– Three parts oil to one part vinegar
continued
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Review
• What is the proportion of egg yolk to oil
chefs use when preparing mayonnaise?
– One egg yolk to one cup oil
continued
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Review
• Name the three ingredients generally
used in all dressings.
– oil
– vinegar
– mustard
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Salad Green Identification
Belgian Endive (Witloof
Chicory)
Romain Lettuce (Cos)
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Salad Green Identification
Sprouts
Spinach
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Salad Green Identification
Bibb Lettuce
(Limestone Lettuce)
Iceberg Lettuce
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Salad Green Identification
Curly Endive (Curly
Chicory)
Leaf Lettuce (Green
Leaf Lettuce)
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Salad Green Identification
Escarole (Broad Leaf
Endive)
Red Leaf Lettuce
(Red-tipped Lettuce)
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Salad Green Identification
Boston Lettuce
(Butterhead)
Radicchio
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Salad Green Identification
Mesclun
Watercress
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