1. Chapter 9
Salads and Garnishes

2. Types of Salads 5 main types (common)
1. Appetizer salad = stimulate the appetite and have fresh, crisp ingredients, lightly coated with a tangy, flavorful dressing ex. Shrimp cocktail, needs to be light enough for a first course
2. Accompaniment salad= light and flavorful, but not too rich, complement the meal ex potato salad, just be careful not to serve a starchy salad if the main entrée also contains a starch Also a heavy accompaniment salad goes best with a light entree

3. Types of Salads
3. Main Course Salad = needs to be large enough to serve as a full meal and also contain a protein ingredient. Ex. Chef Salad
4. Separate Course Salads = cleanse the palate after a rich dinner and before a dessert Ex. Bibb lettuce
5. Dessert Salad = usually sweet and often contain fruits, sweetened gelatin, nuts, cream, and whipped cream. Ex. Gelatin MUST BE HEARTIE
Vegetable Salad = contains vegetables as the main ingredients, resting on greens

4. Types of Salads
Cooked Salad = contain cooked foods as their main ingredients – meat, poultry, fish, eggs, starches, and vegetables (can be marinated, all ingredients must be cut neatly)
Fruit Salad = very popular desserts or as part of combination lunch plates
Most fruit salads are arrange on plate
Some fruit discolor after they are peeled – use lemon juice to help with discoloration
Fruits do not hold well if they have been cut and peeled
Dressings for fruit and usually sweet

5. Types of Salads
Combination = combinations of different kinds of ingredients or even two different kinds of salads ex chef salad
Gelatin = extracting it from boiled bones (pg 356)
Acid weakens the properties of gelatin
Dissolves at about 100°F
Make gelatin set up faster use half cold water
Raw pineapple and papaya should never be added to gelatin, it contains enzymes that dissolve the gelatin
Add solid ingredients when the gelatin is partially set
Always drain canned fruits well
Too much gelatin can make the salad rubbery

6. Four Basic Parts of a Salad (pg. 349)
Base or underline = usually a layer of salad greens that line the plate (iceberg for a bowl)
Body = the main ingredient (mixed veggies or protein based)
Garnish = adds color and appeal to the salad and sometimes flavor
Dressing = are liquids or semi-liquids used to flavor salads, sometimes called cold sauces because their purpose is to flavor, moisten and enrich foods Bound Salads = because the mayo holds, or binds the ingredients together
Description – Crabmeat-Mayo Salad on a bed of Mixed Greens served with Garlic Croutons and Herbed Vinaigrette

7. Salad Greens
Arugula = Pungent, distinctive flavor; tender, perishable; dark green
Belgian endive = Narrow, pointed heads, 4-6 inches long; pale yellow to green to white – good for appetizers or base of a salad
Bibb = Smaller and more delicate, dark green outside and creamy yellow inside, sm.
Boston = Small round heads, with soft, fragile leaves; deep green outside, white inside, buttery texture, does not keep well excellent for a salad base

8. Salad Greens
Chicory = Narrow, curly leaves; firm texture; bitter flavor; outside dark green, inside yellow or white – do not serve alone use as a base
Chinese cabbage = Long, light green heads with broad, white center ribs; tender and crisp, mild cabbage
Dandelion greens = Young, tender leavers; rich green color; best in spring
Escarole = Broad, thick leaves, also in bunches; coarse texture, slightly bitter flavor, needs to be mixed, can be braised

9. Salad Greens
Iceberg = Most popular in America, firm, compact head with crisp, mild tasting pale green leaves – good underliner
Loose-leaf = Grows in bunches; soft, delicate leaves with curly edges; green or shades of red, wilts easily, adds color
Radicchio = Attractive red-leafed Italian variety of chicory; white ribs and small, round heads, crunchy texture, slightly bitter
Romaine = Elongated head with dark green, coarse leaves, crisp texture and full sweet, mild flavor; keeps well, easy to handle, main ing. In a Caesar Salad

10. Salad Greens
Sorrel = Small to medium-sized, semi-curly, spade-shaped leaves; white to green stems, can be toxic in large amounts
Spinach = Dark, leafy green leaves
Sprouts = Small, round leaves on tender stalks; delicate texture; peppery, pungent flavor
Watercress = Small, dark green, oval leaves; pungent, peppery flavor

11. Cleaning and Preparing Salads
Keep greens refrigerated
Clean greens thoroughly (repeat washing)
DIP THEM IN AND OUT OF WATER – DON’T SOAK
Carefully remove the core (Iceberg) –TWIST OUT
Chill all ingredients
Dry the greens
Wash your hands thoroughly
Remove any tough stems or wilted spots
Tear or cut greens
Toss the greens (dressing)
Place the salad on chilled plates
Garnish
Clean and sanitize your knives, cutting board and other utensils – including your sink
Keep the salad chilled once it’s prepared and the plate too

12. 9.1 Questions (pg. 358) Write out all Questions
The four basic parts of any salad are the _____,_____,______&______.
Always__________canned fruits.
To make sure the salad greens will be crisp,_____them and store them in a ______wrapped loosely in____ _____ and ______ ______.

13. 9.1 Questions Continued Match the salad with it’s description
Dessert e) Waldorf Salad
Appetizer f) Chef Salad
Accompaniment g) Classic Coleslaw
Main-Course h) Light salad w/bibb lettuce lightly dressed with vinaigrette
Separate-Course i) Hawaiian salad w/pineapple, marshmallows w/whip cream and almond cookie
Combination j) Petite shrimp cocktail
Fruit k) Fresh crabmeat salad with tomato and lemon wedges and avocados

14. Dressings, Dips, and Condiments
Chapter 9.2
Dressings, Dips, and Condiments

15. Salad Dressings
Basic dressing are vinaigrette, which is made of oil and vinegar; emulsified vinaigrette, and mayonnaise
Basic vinaigrette includes approximately three parts oil to one part vinegar, combined slowly until a homogeneous mixture is formed, serve immediately
Salad dressings should e prepared in quantities that will last no more than three days
Emulsified Vinaigrette dressing = thick and coat the ingredients more heavily

16. How to Make Emulsified Vinaigrette Dressing
Beat the egg yolks until they are frothy
Add a small amount of vinegar or lemon juice
Gradually mix in 2/3 or the oil, whipping the mixture constantly
Add the remainder of the vinegar or lemon juice and bland well
Gradually mix in the remainder of the oil and any additional seasoning or flavoring ingredients
Serve the dressing at once or store it under refrigeration

17. Salad Dressings
Mayonnaise = most stable emulsified dressing, perfect mayo is creamy, pale ivory, but not too thick
Mayonnaise and mayo-based dressings coat salad ingredients and bind them together
Bound Salad ex. Egg salad
When portioning out use a scoop for a more accurate measurement
Tarragon, balsamic vinegars and olive oil should be used sparingly in salads because they have a strong flavor

18. Homemade Mayo 1 Egg yolk 2 T. Lemon juice 1 t. Dry mustard 1 t. Sugar
¼ t. Salt
Dash of red pepper
1 C. Veg. oil

19. Directions (MAYO)
Beat egg yolk, 1 T. lemon juice, mustard, sugar salt and red pepper with mixture MED speed just until blended
Beat in oil, 1 drop at a time; increasing rate as the mixture thickens
Beat in remaining lemon juice and refrigerates
Makes 1 cup

20. Types of Oil Corn Oil – light golden color, nearly tasteless
Cottonseed oil, Soybean Oil, Canola Oil, Safflower Oil – bland, nearly tasteless
Walnut oil – Distinctive flavor, expensive; used mostly in elegant restaurants with specialty salads
Olive Oil – distinctive, fruity flavor; greenish color (different pressings)
Winterized oil = been treated so it will remain a clear liquid when chilled

21. Types of Vinegars
Cider Vinegar = made from apples, brown color, slightly sweet taste
White/Distilled = Neutral flavor
Wine Vinegar = red or white, wine flavor
Flavored Vinegar = flavor of other products added to it
Sherry Vinegar = Made from sherry wine
Balsamic Vinegar = Special wine vinegar aged in wooden barrels, dark brown color, sweet taste
Specialty Vinegar = Malt vinegar, rice vinegar and vinegars flavored with fruits

22. Dips and Condiments
Condiments = cooked or prepared flavorings, such as horseradish, ketchup, relishes, prepared sauces and dips.
Dips = can be served hot or cold and as an accompaniment to other foods
Guacamole – avocado dip
Salsa – peppers, onions and tomatoes
Hummus – chick peas with garlic and tahini

23. 9.2 Questions Write out all questions and answers
Emulsified vinaigrette contains_____, but regular vinaigrette does not.
The normal ratio of dressing to greens in a salad is three parts______ to one part_____.
Freshly-made salad dressings should be stored for only________.
The most stable emulsified dressing is_______.
_________ dressings are thick and coat salad ingredients more heavily.

24. 9.2 Continued
Indicate whether each dressing below is an oil and vinegar dressing or a mayonnaise-based dressing.
Louis dressing
Basic French dressing
Thousand island dressing
Dijon vinaigrette
Russian dressing
Oriental vinaigrette
Roquefort dressing
Blue cheese dressing
Italian dressing

25. 9.3
The Art of Garnishing

26. Garnishing
Plating = means arranging the presentation of food items on the serving plate or dish.
Classical French Garnishing = what many modern chefs call accompaniments = to a main entrée (pg. 366 – you need to know them)

27. Lemons – dip edges in paprika for color
Common Garnishes Pg. 368
Parsley
Cucumbers
Mushroom Caps – to keep them white simmer them is salted water with butter and lemon juice
Radishes
Scallion Brushes
Pickles
Frosted Grapes
Lemons – dip edges in paprika for color
Toast Points
Edible Flowers = pansy, primrose, rose petals, violets – washed thoroughly

28. Profiterole = tiny, unsweetened cream puff shells
Consommés = rich, clarified stocks or broths, are named after their garnishes ex consommé julienne
Toppings for soup:
Chopped parsley of chives
Toasted, sliced almonds
Grated cheese
Sieved egg yolks
Chopped hard-cooked eggs
Croutons
Crumble bacon
Paprika
Dollop= small scoop or spoonful or sour cream or whipped cream
Profiterole = tiny, unsweetened cream puff shells

29. Each group must pick one main ingredient
Lets think about what each group is going to be making on Thursday for their salads
Crab
Chick
Tuna
Fruit
Pasta
Gelatin
Veggies
Each group must pick one main ingredient

30. 9.3 Questions Write out the entire question and answer
If you went with several friends to a formal French restaurant and your friends asked you to describe the following items
Beef Filet Crecy
Eggs Florentine
Filet of Sole Provencal
Chicken Vichy
Beef Tips Lyonnais

31. For each garnish listed below, list one word that describes its color
9.3 Continued
For each garnish listed below, list one word that describes its color
Tomato wedges
Parsley
Fluted lemon slices
Radish roses
Pickle fans
For each of the following entrees, choose an appropriate garnish based on color and EXPLAIN YOUR ANSWER
Veal with marinara sauce
Scrambled eggs
Green bean casserole
Black bean soup
Broiled catfish