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Tasty Timeline Satori Kato introduces instant coffee at the pan American Expo in Buffalo, New York. Ludwig Roselius inv

Tasty Timeline Satori Kato introduces instant coffee at the pan American Expo in Buffalo, New York. Ludwig Roselius invents 97% caffeine free coffee. 1899 1900 1901. Salads, Dressings, and Beverages. FCS 1120 Amy D. Eades MS,RD. Types of Salads. Appetizer first course Accompaniment

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Tasty Timeline Satori Kato introduces instant coffee at the pan American Expo in Buffalo, New York. Ludwig Roselius inv

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  1. Tasty TimelineSatori Kato introduces instant coffee at the pan American Expo in Buffalo, New York. Ludwig Roselius invents 97% caffeine free coffee. • 1899 • 1900 • 1901

  2. Salads, Dressings, and Beverages FCS 1120 Amy D. Eades MS,RD

  3. Types of Salads • Appetizer • first course • Accompaniment • compliments entree • Main Course (protein salad) • protein, starch, vegetables included • Dessert • small to medium portions of fruit

  4. Wash Ingredients should be cold, crisp, & dry Tear greens Bite-size, but identifiable pieces Toss lightly (Liners) Dressings - added just prior to serving Citrus fruits should be sectioned Principles of Salad Prep

  5. Emulsions • Dispersion of one liquid in another with which it is usually immiscible (unable to be mixed.) • Fat & water • Temporary emulsion • Permanent emulsion • emulsifier

  6. Water & Oil without an emulsifier are immiscible = oil immiscible water

  7. Water & Oil with an emulsifier

  8. Types of emulsionsIdentify which emulsion is temporary and which is permanent? A B

  9. Are these dressing considered emulsions? If so, what type?

  10. Salad Dressing Classifications • Mayonnaise • Salad Dressing • “French” type • Reduced/fat-free

  11. Do you understand emulsions? Look at this recipe for Mayonnaise and answer the questions below. 1 egg yolk 3 Tbsp vinegar 3/4 c oil 1/2 tsp salt 1/4 tsp. Dry mustard cayenne pepper

  12. Case Study • Jeff is making mayonnaise. The directions instruct to pour the oil into the egg and vinegar mixture slowly, but, Jeff quickly pours the ¾ cup of oil in all at once starts to blend. What will possibly happen to the end product?

  13. Coffee Quality Matters • Many coffee-drinking consumers judge an establishment by its coffee. The key to making a good cup is to extract the compounds that contribute to good flavor & aroma, while simultaneously limiting the extraction of bitter substances. • (Amy Brown, Understanding Food Principles and Preparation, 2000)

  14. Beverages • Coffee Characteristics of High Quality • clear, aroma, deep amber color, mellow & astringent taste, piping hot

  15. Components • Methylxanthines caffeine and theobromine • Flavor/Aroma • organic acids • Oils • contribute to flavor

  16. Coffee Quality • Freshness of grounds • Grind • Fine particles • Type & proportion • Brewing time & temp • Cleanliness of coffee pot • Water quality

  17. Prep methods • Drip- Hot water poured through machine. • Percolated- brewed coffee seeps through used grounds • Steeped (camp) • grounds directly in contact with water 2000 Katherine’s Kitchen Equipment

  18. Teas • Black tea • Green tea • Oolong tea • Flavored tea • Herbal tea

  19. Wines • Made from fermented juice of fruits, usually grapes • Grape’s sugar contributes to yeast formation making alcohol • Congener • Alcohol by-product such as methanol or wood alcohol • Vintage • The year in which a wine was bottled.

  20. Would you like a glass of wine with your meal?(for those of you >21) • Dish cooked in wine, is best served with that wine. • Rose Wine • Pork • Red wine • Beef, duck, lamb, cheese • White wine • chicken, pork, veal, fish

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