Chapter 4 Salads and Garnishing

Ingredients and Parts of a Salad The three keys to ensuring a quality salad are: 1. 2. 3. Kinds of salad greens: _________: most popular salad green ________: crisp texture, main ingredient in Caesar salad ___________: red or green, mild flavor ________: eaten alone or mixed with other greens _________: pungent flavor 4.1 Chapter 4 | Salads and Garnishing

Salad cont. The four basic parts to most salads are: Base: usually a layer of salad greens that ___________________________________ Body: _____________________________ Garnish: ____________________________________________ Salad dressings: ___________________________________

Types of Salad Wearing __________ is critical when preparing salads. The five main types of salad are: The two types of green salad are __________ and _____________ P. 225 ___________ salad: ingredients such as meat, poultry, fish, egg, or starch such as potato, pasta, or rice and bound with mayo. Vegetable salad: cooked and/or raw vegetables ______________________________________ Fruit salad: using a slightly ______________dressing to enhance the flavor; fruit must be coated with ______to prevent discoloring __________________ salad: incorporates a combination of any of the four salad types. 4.1 Chapter 4 | Salads and Garnishing

Salads and Service Salads can be used in five ways during the service courses: Starter salad, ________________________________ Accompaniment salad: also called ________________________________________________ Main course salads: ________________________________________________ Intermezzo salad: intended to be a _______________after a rich dinner and before dessert; ____________ of dressing cleans palate _______________salads are usually sweet and often contain fruits, sweetened gelatin, nuts, cream, and whipped cream (__________________________) 4.1 Chapter 4 | Salads and Garnishing

Cleaning and Storing Salads Always thoroughly wash greens because _________________________________ Proper storage is essential to keeping them fresh (below ______degrees but not lower than _____) Unopened produce can be stored for ________ days 4.1 Chapter 4 | Salads and Garnishing

Types of Dressing made of ____ parts oil and ____ part vinegar Vinaigrette dressing: made of ____ parts oil and ____ part vinegar In suspension form (must be ____________________________________ Types of oils and vinegar _______: mild flavor, good omega 3 fatty acid profile Olive: greenish color; virgin olive oil __________________________________________ Peanut: more _____________; must disclose on labels because of _____________ __________________________: bland nearly tasteless ______________________: dark brown and sweet flavor; aged in wooden barrel for 4-50 years Cider: made from _________________ 4.2 Chapter 4 | Salads and Garnishing

Dressings cont. ______________________: An emulsion is a mixture of ingredients that permanently stays together, unlike a suspension that eventually separates (addition of egg forms emulsion); thicker than vinaigrette and coats ingredients more heavily Mayonnaise-based dressings are typically creamy dressings, such as _______________________ Mayonnaise: most _____________emulsified dressing. It contains a higher ratio of ________ to vinegar and a greater quantity of _______________than is required for emulsified vinaigrette.

Dips A dip is a flavorful mixture that ______________________. Can be served ___________ should be _____________enough to scoop up with a cracker, chip, or vegetable, but thick enough to stay on it (most thicken in refrigerator) Ethnic variations of special salads and accompaniments are very popular as dips: ___________: Avocado dip (Aztec origin). ____________: Peppers, such as jalapeño or serrano, onions, and tomatoes (Mexico). ________: Chick pea with garlic and tahini (Middle East). 4.2 Chapter 4 | Salads and Garnishing

Garnishing: Why and How Proper garnish complements the main dish in ______________________________________ Adds __________________________________ Garnish should enhance the ___________ of a dish. The purpose of plate presentation is to enhance the eye __________________________ Common foods used in garnishing: _____________: brush with water, sprinkle with sugar ________: twisted, sawtooth pattern and dip in paprika 265 ____________: score cucumber with channel knife from end to end; slice finely and fan out slices 267 4.3 Chapter 4 | Salads and Garnishing

Classical French Garnishes Bouquetiere: ____________________ Crecy: ___________ Dubarry: _______________ Fermiere: _____________________ Florentine: ___________ Jardiniere: _________________ Lyonnaise: ______________ Provencale: _________________________

Garnishing Dessert Numerous items can be used to garnish desserts properly: Fruit __________ in many varieties (make a design on plate or drizzle over dessert) __________________, flavored and unflavored Frosted ________________ leaves _________________work in the form of string work or formed pieces Spun ___________ work Sweet _________________ 4.3 Chapter 4 | Salads and Garnishing

Garnishing Soups Garnishes for soups are classified into three groups: Garnishes ______ the soup are the actual ingredients. (vegetable soup) Add ________to soups as a garnish as well. Place any topping on the soup immediately ___________________________________ Garnishes in the form of accompaniments with soups include ______________________________________________________________________ 4.3 Chapter 4 | Salads and Garnishing