1. Preparing Salads

2. Lesson Objectives Improve the quality of salads served. Improved the variety of salads and salad greens served. Improve the appeal of salads served. 2

3. Preparing Salads: Important Terms Culinary* Culinary Techniques* Danger Zone Ethylene Gas* Julienne Just-in-Time Preparation* *Discussed in a prior lesson 3

4. Important Terms (cont.) Mise en Place (meez-un-plahss)* Nutrients* Seasonal Produce* *Discussed in a prior lesson 4

5. Mise en place Equipment that may be needed includes: – Preparation sink (2 compartment preferred) – Food waste disposer – Reach-in refrigerator or walk-in cooler – Chopper or cutter – Knives – Cutting board – Gloves 5 Food contact surfaces should be washed, rinsed, sanitized, and allowed to air-dry.

6. Menu Planning Tips Increase the amount and variety of fresh vegetables Offer a dark green or deep orange vegetable three to four times a week Use a variety of salad greens in salads Look to local farmers as an alternative to purchasing fresh produce. www.farmtoschool.orgwww.farmtoschool.org for more information 6

7. Activity Demonstration: Remove skin of cucumber using a paring knife and a vegetable peeler. What is the result of using the incorrect tool? 7

8. Types of Salads Green salads Mixed salads Fruit salads Vegetable salads Potato salads Pasta and grain salads Legume salads Protein salads Composed (arranged) salads 8

9. Cleaning Fresh Lettuces Iceberg: – Remove the core by tapping core-end on clean, sanitized surface, and pull core out of head with thumb and forefinger. – Wash the head by running water in the core area that has been removed. Do not soak heads in water. – Place in colander to drain. 9

10. Cleaning Fresh Lettuces (cont.) Salad greens with loose leaves, such as spinach, romaine, or leaf: – Separate leaves and wash under cold running water. – Drain in colander. – Consider using commercial salad spinner to remove all water from leaves. 10

11. Drain all salad ingredients thoroughly. – Excess water collects in bottom of serving container. Store lettuces in plastic bags or plastic containers with a fitted cover. 11 Cleaning Fresh Lettuces (cont.)

12. Do not wash pre-cut, pre-washed lettuces prior to using. Check use by date during receiving. Store pre-cut lettuce in the refrigerator. 12 Pre-cut Fresh Lettuces

13. Cleaning Fresh Fruits and Vegetables Best Practices for Handling Fresh Produce in School Fact Sheet. Produce Safety Fact Sheets. 13

14. Preparing Green Salads Store fresh produce at the right temperature – Review Keep Fresh Produce Flavorful in the Participant’s Workbook Use a variety of ingredients for contract in color, flavor, texture, and shape. Keep greens chilled until ready to use. 14

15. Activity Demonstration: How to dice romaine lettuce head. Taste Test: Sample a variety of salad greens. 15

16. Video: Preparing Green Salads 16

17. Preparing Mixed Salads Fruit Salads: – Store fresh, frozen, or canned fruits at the right temperature. – Review the recipe the day before preparation. – Chill ingredients overnight in the refrigerator. – Follow the recipe for preparation of ingredients that need to be chopped, diced, minced, or sliced. 17

18. Preparing Mixed Salads Fruit Salads (Cont.): – Gently mix all fruits, herbs, seasonings, and dressing. – Keep fruit salads chilled until service. 18

19. Activity Review chart, Keep Fresh Produce Flavorful, in participant’s workbook. 19

20. Video: Preparing Fruit Salads 20

21. Preparing Mixed Salads Vegetable salads: – Store fresh produce at the right temperature. Refer to chart – Review the recipe the day before preparation so ingredients can be selected and chilled. – Follow the recipe for preparation of ingredients that need to be chopped, diced, minced, or sliced. 21

22. Preparing Mixed Salads Vegetable salads (cont.): – Gently mix all vegetables, herbs, seasonings, and dressing. – Keep vegetable salads chilled until service. 22

23. Video: Preparing Vegetable Salads 23

24. Preparing Mixed Salads Potato salads: – Store fresh produce at the right temperature. – Review the recipe the day before preparation so ingredients can be selected and chilled. – Follow the recipe for preparation of ingredients that need to be chopped, diced, minced, or sliced. 24

25. Preparing Mixed Salads Potato salads (cont.): – Gently mix potatoes, other vegetables, herbs, seasonings, and dressing. – Keep potato salads chilled until service. 25

26. Video: Preparing Potato Salads 26

27. Preparing Mixed Salads Pasta and grain salads: – Store fresh produce at the right temperature. – Review the recipe the day before preparation so ingredients can be selected and chilled. Pasta and grains must be cooked completely, but not overcooked. – Follow the recipe for preparation of ingredients that need to be chopped, diced, minced, or sliced. All ingredients should be identifiable. 27

28. Preparing Mixed Salads Pasta and grain salads (cont.): – Gently mix pasta or grains, other vegetables, herbs, seasonings, and dressing. – Keep pasta and grain salads chilled until service. 28

29. Video: Pasta and Grain Salads 29

30. Preparing Mixed Salads Legume salads: – Store fresh produce at the right temperature. – Review the recipe the day before preparation so ingredients can be selected and chilled. – Follow the recipe for preparation of ingredients that need to be chopped, diced, minced, or sliced. 30

31. Preparing Mixed Salads Legume salads (cont.): – Gently mix beans, other vegetables, herbs, seasonings, and dressing. Dress the bean salad within 4 hours of service as beans will become tougher from the acid in the salad dressing. – Keep bean salads chilled until service. 31

32. Video: Legume Salads 32

33. Preparing Mixed Salads Protein salads: – Store fresh produce at the right temperature. – Review the recipe the day before preparation so ingredients can be selected and chilled. – Follow the recipe for preparation of ingredients that need to be chopped, diced, minced, or sliced. 33

34. Preparing Mixed Salads Protein salads (cont.): – Gently mix protein, vegetables, herbs, seasonings, and dressing. – Keep protein salads chilled until service. 34

35. Video: Protein Salads 35

36. Preparing Composed Salads Store fresh produce at the right temperature. Prepare the base or under liner to frame the salad. Prepare the body or main ingredient of the salad. Prepare the salad dressing. Add the garnish. 36

37. Video: Composed Salads 37

38. Activity Discuss: Quality Score Card for Salads found in participant’s workbook. 38

39. National Food Service Management Institute www.nfsmi.org 800-321-3054 Thank You!