Professional Documents
Culture Documents
Chap 5 Salads
Chap 5 Salads
WHAT IS A SALAD?
In general, salads are cold preparations made from raw, cooked or blanched
vegetables, singly or in combination, and can include other items such as fresh
herbs, fruits, nuts and cooked eggs, pasta, rice, fish, meat and poultry.
Salads in different countries are known by a different name. Some of the
common names’ it is pronounced are:
Nederland: Salad, Sla, Mangles
French: Salad
German: Salat
Italian: Insalata
Portuguese: Salada
Spanish: Ensalada
Swedish: Salad, Grönsallad
Food Production Year 1 Semester 2
COMPOUND SALAD
Compound salads are more elaborate salads which consist of more than one
ingredient. Such salads can be further subdivided in four major groups:
1. Fish based
2. Vegetable based
3. Poultry, game or meat based
4. Fruit based.
Food Production Year 1 Semester 2
Arugula: With its peppery and slightly bitter flavor, arugula is a terrific green
to be used in a salad. It can be gently braised, too.
Belgian Endive: These crunchy, slightly bitter leaves are often used to make
hors d’oeuvres, but they can also be chopped and added to salads, or braised to
make an exquisite salad.
Food Production Year 1 Semester 2
Cress: This is a peppery green that’s great in salads, sandwiches, and soups. It’s
attractive enough to make a good garnish as well. There are several varieties,
including watercress, upland cress, curly cress, and land cress. Cress is
highly perishable, so try to use it as soon as possible after you buy it.
Curly Endive: This crisp, bitter green leave can be used in salads or cook it as
a side dish. The outer leaves are green and somewhat bitter; the pale inner
leaves are more tender and mild.
Iceberg: This is prized for its crispness and longevity in the refrigerator, but it’s
a bit short on flavor and nutrients. It’s one of the most readily available lettuces
in India and is mostly used by a number of hotels to prepare salads.
Lollo Rosso: This mild, tender lettuce has ruffled red edges.
Radicchio: With its beautiful colouring and slightly bitter flavor, radicchio is
wonderful when combined with other salad greens.
Romaine Lettuce: Romaine combines good flavor and crunch, plus it has a
decent shelf life in the refrigerator. It’s the preferred green for Caesar salad.
Green romaine is the most common variety, but you can sometimes find red
romaine, which is tender.
Food Production Year 1 Semester 2
Belgian Endive: These crunchy, slightly bitter leaves are often used to make
hors d’oeuvres, but they can also be chopped and added to salads, or braised to
make an exquisite (and expensive) side dish. Select heads with yellow tips;
those with green tips are more bitter. Their peak season is the late fall and
winter. Bibb lettuce this butter head lettuce has delicate, loose leaves and lots
of flavor. The only downside is that it’s usually expensive
Mizuna or Spider Mustard Mizuna has tender leaves and a pleasant, peppery
flavor.
Red Mustard: This has a pungent, peppery flavor that adds zip to salads
.
Food Production Year 1 Semester 2
Body
The body comprises of the main ingredient of the salad. It must be proportional
to the base. The body must comprise of small bite size pieces of the ingredients.
The ingredients used should have a balance of flavors and taste.
Food Production Year 1 Semester 2
Garnish
The main purpose of a garnish is to add an eye appeal to the finished product.
But a certain number of times it can also be added to improve the taste of the
salad. Can be either a part of the body also. It should be kept simple.
Food Production Year 1 Semester 2
Dressings
A Dressing is served with all salads, it is used to flavour the salad provides food
value and improves palatability and appearance. Dressing may be in liquid or
semi liquid form. It can be made with a variety of ingredients ranging from oil-
vinegar, cream, yogurt, egg, and cheese.
Food Production Year 1 Semester 2
Sauce Louis – Mayonnaise and heavy cream combined with chopped green
pepper and green onion seasoned with chilly sauce and Worcestershire sauce
and lemon juice.
French dressing- Three parts Oil and one part vinegar with mustard and garlic.
English dressing- one part of oil and two part vinegar, English mustard and
seasoning.
Italian dressing – Vinaigrette with garlic and herbs: oregano and basil and dill.
Russian dressing – Mayonnaise with horseradish grated onion and chilly sauce
or catsup; sometimes with caviar added.
Acidulated cream: Three part of thin cream to one part of lemon juice, salt and
pepper.
Food Production Year 1 Semester 2
Greek Salad
Food Production Year 1 Semester 2
2. Bound Salads
1. Cooked ingredients must be thoroughly cooled before being mixed with
mayonnaise and the completed salad mixture must be kept chilled at all times.
2. Leftover such as chicken meat or fish which have been handled according to
the rules of good sanitation and food management can be used for making
bound salads.
3. Potatoes for salads should be cooked (hole before peeling and cut in order to
preserve nutrients.
4. Crisp vegetables like celery, green peppers, carrots, chopped pickles, onions
and water chestnuts are used.
5. Ingredients like potatoes and some foods maybe marinated in seasoned liquid
such as vinaigrette before being mixed with mayonnaise and other ingredients.
6. Cold in thick dressings gently to avoid crushing or breaking the main
ingredients.
7. Bound salads are portioned using scoop to give height and shape to the salad.
8. For plated salads, serve on a base with greens and choose attractive, colourful
garnishes when appropriate.
Food Production Year 1 Semester 2
3. Fruit Salads
a. Fruit salads are often arranged, mixed or tossed of most fruits that are delicate
and easily broken.
b. An exception is the waldorf salad, made of firm apples mixed with nuts,
celery and mayonnaise based dressing.
c. Broken or less attractive pieces of fruit should be placed on the bottom of the
salad while more attractive pieces on top.
d. Some fruit discolour when cut and should be dipped into an acid such as tart
or fruit juice.
e. If both vegetables and fruits salads are being prepared, vegetables salad
should be prepared first.
f. Drained canned fruits well before mixing them in the salad.
g. Dressings for fruit salad are usually sweet, but fruit juices are used to
add tartness.
4. Composed Salads
a. Prepare and season each ingredients separately and evaluate the flavor
and quality.
b. Arrangements maybe plated ahead of time and add delicate ingredients just
before serving.
c. Flavors and textures of all ingredients should provide pleasing contrast,
observe general concepts of plating and presentations of output.
.
Food Production Year 1 Semester 2
5. Gelatine Salads
Observe the correct proportion of gelatine and liquid. Too much gelatine makes
a stiff, rubbery product while too little makes a soft product that will not form
the desired shape.
To dissolve unflavoured gelatine, stir it in cold liquid to avoid lumping and let it
stand for 5 minutes to absorb water. when heat it until dissolves, or add hot
liquid and stir until dissolved. to dissolve sweetened, flavoured gelatine, stir
it into boiling water. it will not lump because the gelatine granules are held
apart by sugar granules.
Or quick setting, dissolve the gelatine to half of the volume of liquid and the
other half is cold water to lower the temperature. or even faster setting, add
crushed ice in an equal volume of cold water, stir until the ice is melted.
Do not add raw pineapple and papaya to gelatine salads because these fruits
contain enzymes which dissolves gelatine
.
Canned fruits and other juicy items must be well drained before adding
because they will watered down the gelatine.
Quality
Salad is as good as the quality of its ingredients, so you have to use ingredients
that are fresh, ripe and in season.
Contrast and harmony of color. Contrast in color for your garnishing can
accentuate the appearance of the salad
Taste of the food that you are using as a base should be identifiable when you
taste the salad. the dressing should dominates the taste.
Keep it clean and crispy. this is done by washing greens in large quantity
of water and drain well and removing the green from the water to allow the dirt
to settle to the bottom of the container.