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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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Presentation Transcript
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
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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