1. Salads
Foods 2

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

3. 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

4. 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

6. 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

7. 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

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

9. 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

10. 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

11. 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