Salads
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Salads PowerPoint PPT Presentation


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Salads. Salad Preparation. Arranged: Pieces purposefully placed Mixed: Tossed and random. Types of Salads. Appetizer – before the meal Accompaniment – with the meal Main Dish – is the meal Dessert – after the meal (sweet). Varieties of Salads. Pasta-Main Dish, accompaniment

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Salads

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Salads

Salads


Salad preparation

Salad Preparation

Arranged: Pieces purposefully placed

Mixed: Tossed and random


Types of salads

Types of Salads

  • Appetizer – before the meal

  • Accompaniment – with the meal

  • Main Dish – is the meal

  • Dessert – after the meal (sweet)


Varieties of salads

Varieties of Salads

  • Pasta-Main Dish, accompaniment

  • Gelatin-Dessert, accompaniment

  • Protein-Main Dish

  • Vegetable-Appetizer, accompaniment

  • Fruit-appetizer, accompaniment, dessert


How do salads meet the guidelines for myplate

How Do Salads Meet the Guidelines for MyPlate?


Nutrients in salads

Nutrients in Salads

  • Vitamins - fruits, vegetables

  • Minerals – fruits, vegetables

  • Fiber – fruits, vegetables

  • Protein – meats, cheese, eggs

  • Carbohydrates – pastas, potato

  • Fats - dressings


Care for salad greens

Care for Salad Greens

  • Crisp up greens by placing in ice water for a few hours before serving

  • Drain thoroughly

  • Greens may be broken or shredded according to the purpose

  • Do not over handle or greens become bruised and wilted

  • Never freeze


Different kinds of greens

Different Kinds of Greens

Iceberg

Romaine

Bibb

Green Leaf

Endive

Chinese Cabbage


Principles of salad making

Principles of Salad Making

  • Ingredients should be well drained

  • Cut ingredients into convenient eating size

  • Place on a chilled plate add salad dressing

  • Make just before eating (avoid wilting)

  • Choose fresh and good quality produce

  • Go for freshness, color and texture


Principles of salad making1

Principles of Salad Making

  • Handle greens as little as possible

  • Avoid too much dressing

  • Do not put dressing or salt until just before serving

  • Break or tear into bite-sized pieces

  • Use a variety of cuts (shapes)

  • Combine crisp with soft ingredients for contrasts in texture


Salad dressings

Salad Dressings

  • Mayonnaise Base: creamy, thicker, binds salad together

    Examples: Thousand Island, Ranch, French, Caesar

  • Vinaigrette: made of oil and vinegar, lighter taste, use less, oil brings out flavor of spices

    • Examples: Italian, Balsamic

      3 part oil to 1 part vinegar


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