Exp 6 (PP + Book) Salads and Gelatin

When are salads used ?

In meals as:

-Appetizers

-Side

-Main course

-Dessert (fruits salad)

What are important things to consider during a salad preparation ?

•Oxidation of the ingredients

•Washing and cleaning ingredients

•Handling without cross-contamination and at appropriate

temperatures

Which of these are important things to consider during a salad preparation?

A. Oxidation of the ingredients

B. Washing and cleaning ingredients

C. Handling without cross-contamination and at appropriate

temperatures

D. All of the above

All of the above

T/F You can put marinades or dressing on a salad ?

True

What are 3 functions of gelatin ?

1. Highly efficient gelling agent

2. foam stabilizer or thickener

3. control crystal size.

Where is gelatin derived from ?

collagen

Which is derived from animal sources but with low biological value

collagen is derived from?

from animal sources but with low biological value.

Collagen derived from animal sources has a (low/high) biological value.

Low

What factors influence gelatin ?

1. Temperature

2. concentration

3. pH

4. salts (enhance)

5.. sugar (inhibit)

6. enzymes influence the strength of the gel. (Inhibit)

T/F Solids can be added before the gelatin is partially set ?

False

Solids need to be added after the gelatin is partially set.

Where is gelatin derived from ?

The hydrolysis of collage

What is the main source of collagen ?

Animal hides, skins and bones

What are uses for gelatin ?

-Efficient gelling agent

-Used in salads and desserts

-Foam stabilizer

-Thickener

-Control crystallization in candies

What factors can affect the strength of a gelatin gel ? (5 total)

1. Temperature

2. Concentration

3. Acidity

4. Presence of solutes such as sugars and salts

5. Enzymes

What are the 4 different types of salads ?

1. Appetizer

2. Dinner accompaniment

3. Main course

4. Dessert

Dessert salads are ?

Medium to small portion for fruits

______ salads are small servings of salad greens or tart fruits which whet rather than satiate the appetite.

Appetizer

T/F Appetizer salads are whet rather than satiate the appetite

True

_______ _______ salads are relatively small servings of vegetable(s) and/or fruits which complement the entrée.

Dinner accompaniment

_______ ______ salads are generous servings of protein, potato, rice, or pasta

usually combined with greens or other succulent vegetables. The salad has

high satiety value.

Main course

_____ salads are medium to small portions of fruit(s).

Dessert

What are quality ingredient in salads ?

a. All ingredients should be edible.

b. All ingredients should be clean and free from defects (bruises, rotten spots,

insects, dirt, and insecticide).

c. Raw fruits and vegetables should be at their optimum stage of maturity.

d. All inedible portions should be removed (albedo of citrus fruits, paraffined

cucumber skin, for example).

Salad greens are

a. Usually all types of salads are served on an under-liner of salad greens.

b. Salad greens may be used alone or in combination with fruits or other

vegetables.

c. Salad greens are palatable only if clean, crisp, and dry. (Exception - wilted

lettuce salad.)

d. When used as under-liners for salads, the salad greens should not extend over

the edge of the serving plate.

T/F When using salad green as under-liners for salads, the salad greens should not extend over the edge of the serving plate.

True

What do quality ingredients of a salad depend on ?

a. Selecting food combinations for contrast in color, texture, and flavor.

b. Pieces varying in size for contrast and interest.

c. Poultry and fish pieces being large enough to be identified.

d. Pasta remaining in discrete pieces (not gummy masses) by rinsing after cooking.

e. Firm foods (not easily cut with a fork) being in bite-size pieces.

For parts to be a quality ingredient in a salad it should

Pasta remaining in discrete pieces (not gummy masses) by rinsing after

cooking.

Salad greens are palatable only if they are

A. Clean

B. Crisp

C. Dry

D. All of the above

All of the above

T/F For a good quality ingredient for a salad should all have the same size to avoid contrast

False

Pieces varying in size for contrast and interest.

What does a marinade add to a salad ?

May be used to contribute flavor to pasta or other bland-flavored ingredients,

firm fruits and vegetables, or meat, fish, and poultry.

T/F Salads are usually integral parts of a salad

True

What determines the dressing to use in a salad

The type of dressing is determined by how the salad is used in the meal:

1. Appetizer: ​Tart. Usually of French type-an oil and vinegar dressing.

2. Dinner Accompaniment: ​French, mayonnaise, thousand island, Russian, blue cheese, or a special dressing.

3. Main course: ​Any of those listed for dinner accompaniment salads.

​Mayonnaise or cooked

4. Dessert: Dressings blended with whipped cream. These dressings are usually ​sweet and rich.

​Tart. Usually of French type-an oil and vinegar dressing.

Is suggested dressing for ?

Appetizer

​French, mayonnaise, thousand island, Russian, blue cheese, or a special dressing.

Is suggested dressing for ?

Dinner accompaniment

​Any of those listed for dinner accompaniment salads. Mayonnaise or cooked

Is suggested dressing for ?

Main course

Dressings blended with whipped cream. These dressings are usually ​sweet and rich.

Is suggested dressing for ?

Dessert

In the chicken pasta salad why do you have to microwave the broccoli florets ?

Cooking broccoli in microwave requires less time, gives same flavor, and retains color slightly better. It also retains vitamin C better with no large difference in eating quality.

For the gelatin apricot salad, when do you add the fruits and other ingredients ?

Pieces of fruit and other ingredients to be incorporated in gelatin salads are added when the gelatin begins to congeal. If they are added earlier, they will float to the top of the salad rather than being distributed uniformly.

What happens if you add fruit and other ingredients earlier in the gelatin apricot salad ?

If they are added earlier, they will float to the top of the salad rather than being distributed uniformly.

____________ is an enzyme in fresh pineapple that breaks down protein and prevents gelation.

Bromelin

Bromelin

enzyme in fresh or frozen pineapple that breaks down protein and prevents gelation

Gelatin changes liquid into ________ solid

Elastic

Gelatin (softens/disperses) in cold water. It (softens/disperses) in hot water .

Gelatin softens in cold water. It disperses in hot water.

Gelatin

a thickener derived from animal protein (collagen)

Collagen

structural protein found in the skin and connective tissue

Gel

A semiliquid substance that is administered orally in capsule form or through plastic tubes.

List the four requiem to of quality ingredients

a. All ingredients should be edible.

b. All ingredients should be clean and free from defects (bruises, rotten spots, insects, dirt, and insecticide).

c. Raw fruits and vegetables should be at their optimum stage of maturity.

d. All inedible portions should be removed (albedo of citrus fruits, paraffined cucumber skin, for example).

Discuss several ways in which contrast (variety) might be obtained in a salad.

a. Selecting food combinations for contrast in color, texture, and flavor.

b. Pieces varying in size for contrast and interest.

c. Poultry and fish pieces being large enough to be identified.

d. Pasta remaining in discrete pieces (not gummy masses) by rinsing after cooking.

e. Firm foods (not easily cut with a fork) being in bite-size pieces.