Salads Foods 2

4 Salad Categories Appetizer - Served before the meal Green, Caesar, etc Accompaniment - Served as part of the meal Pasta, fruit, vegetable, gelatin Main Dish Shredded Chicken, Beef spinach, etc… Dessert - Served after the meal Gelatin, fruit

Types of salads Tossed/Mixed: Arranged/composed: Chef’s salad Layered: Green Salad, Arranged/composed: Chef’s salad Layered: Bound: Held together with a thick dressing Potato or Macaroni Salad

Dressing Types Vinaigrette: oil and vinegar mixed at a 3:1 ratio, with seasonings. *you need to know this ratio!* Usually separate which is why we shake them before we use them. Mayonnaise based: thick and creamy, a permanent emulsion with oils and vinegars or lemon juice Egg can be used as the emulsifier to hold them together Ex: Caesar dressing, ranch

Salad Preparation Guidelines Freshness- no brown or rotten Variety of nutrients – vitamins, minerals, proteins, and carbs Good looking - color, variety in texture Well-drained – not wet from being washed or drenched in dressing Bite Size – no one wants lettuce hanging from their mouth… Serve chilled and immediately – served cold so it’s still crisp and not wilted

Nutrients found in salads are determined by the foods you use to make them. Sources of: Vitamins (Vitamin A, C and Folate) = Fresh Fruits and Vegetables Minerals (Calcium, Iron, Potassium) = Fresh Fruits and Vegetables Protein = Meat, Cheese, Eggs Carbohydrates = Potatoes, Pasta *Fiber = From the skins of Fruit and Vegetables Fats = Meat, Cheese, Eggs, Salad Dressings

GOOD RULE OF THUMB: The darker the color, the more nutrients it has. Eat more red, orange, dark green, purples

Selecting Fruits & Vegetables FIRM, PRETTY AND SMELL GOOD Color- bright and vibrant Shape- avoid irregular shapes and sizes Condition- free from damage Texture- firm and crisp, as fresh as possible. Smell- fresh, should smell like the fruit and vegetable itself

Ripening Changes that occur when starches turn to sugar. This leads to deterioration or spoilage. Color lightens Texture softens Decreases in acidity Increases in sweetness Bananas Cherries

Browning Occurs when the cut surface of food reacts with oxygen. This is called oxidation, or enzymatic browning. To prevent browning: Avoid contact with oxygen Alter the PH level with acid (ascorbic acid, citric acid) Keep foods colder, this slows down the process