November 7 - 8.pptx

Classification of Salads According to Ingredients Used

1. Green Salads

• Must be fresh, clean, crisp, cold, and well-drained.

• Moisture and air are necessary to keep greens crisp.

2. Vegetable, Grain, Legumes, and Pasta Salads

• Main ingredients are vegetables other than leafy greens.

• Can include starchy items such as grains, pasta, and dried legumes.

• Raw or cooked vegetables enhance color, flavor, and nutrition.

• Protein items like poultry, meat, seafood, and cheese can be added.

3. Bound Salads

• Mixtures of foods held together with a dressing, usually a thick one like mayonnaise.

• Common examples: chicken salad, tuna salad, egg salad, and potato salad.

4. Fruit Salads

• Contain fruits as main ingredients, can be appetizer or dessert salads.

• Types include simple fruit salad, yogurt fruit salad, and Filipino fruit salad.

5. Composed Salads

• Made by arranging two or more elements attractively on a plate.

• Generally substantial in size, often served as main courses.

6. Gelatin Salads

• Made with sweetened prepared mixes or unflavored gelatin.

• Can rely on fruit juices for flavor.

• Types include gelatin mold, potato salad gelatin, and gelatin pretzel salad.

Tips in Handling Greens

1. Leaves wilt due to moisture loss; can restore crispness by washing and refrigerating.

2. Maintain air circulation by not packing greens too tightly; use colanders and damp towels.

Guidelines for Making Different Salads

Vegetable, Grain, Legumes, and Pasta Salads

1. Neat cutting of ingredients is essential for eye appeal.

2. Cut vegetables close to serving time to avoid drying.

3. Cook vegetables to a firm, crisp texture and good color.

4. Thoroughly drain and chill cooked vegetables before use.

5. Marinating in seasoned liquids enhances flavor but should not sit too long.

Bound Salads

1. Ensure cooked ingredients are cooled before mixing.

2. Use leftovers safely, handling them according to sanitation rules.

3. Cook potatoes whole to preserve nutrients.

4. Use crisp vegetables like celery, green peppers, and onions.

5. Fold in thick dressings gently to avoid breaking ingredients.

6. Portion using a scoop for height and shape.

Fruit Salads

1. Arrange, mix, or toss delicate fruits carefully.

2. Utilize less attractive pieces at the bottom and attractive pieces on top.

3. Dip cut fruits in acid to prevent discoloration.

4. Drain canned fruits before mixing them in salads.

5. Dressings are usually sweet; fruit juice may add tartness.

Composed Salads

1. Each ingredient should be prepared and seasoned separately.

2. Arrange ingredients for pleasing flavor and texture contrasts.

3. Consider plating and presentation for aesthetic appeal.

Gelatin Salads

1. Follow proper proportions of gelatin and liquid for desired texture.

2. Dissolve sweetened gelatin in boiling water, while unflavored gelatin requires heating with cold liquid.

3. Cool to set and unmold properly using warm water techniques.

Procedure for Quantity Salad Production

1. Prepare all ingredients and chill them.

2. Arrange salad plates for easy refrigeration.

3. Place bases and arrange the body of each salad.

4. Garnish before serving and ensure salads are stored properly until ready.

5. Dress greens just before serving.

Important Factors to Consider in Salad Preparation

1. Quality of ingredients is crucial for flavor.

2. Presentation should be neat and visually appealing; avoid overcrowding.

3. Use contrasting colors for garnishing and ensure ingredients are recognizable.

4. Maintain proper temperature for hot and cold ingredients.

5. Keep salads clean and crispy; drain excess moisture to avoid messiness.

Salad Dressings

• Liquid or semi-liquids used to flavor salads, often made from oil and acid.

• Quality depends on the freshness of ingredients like oils and vinegars.

• Types of dressings: Oil and Vinegar, Emulsified Dressings (e.g. mayonnaise), Other Dressings (sour cream or yogurt-based).

Emulsions in Salad Dressings

1. Temporary emulsions will always separate after mixing, like basic vinaigrette.

2. Permanent emulsions like mayonnaise remain mixed due to the emulsifying action of egg yolk.

3. Stabilizers may be used in commercial dressings for better texture and longevity.

Structure of a Plated Salad

1. Base: Usually made of cup-shaped leaves for height.

2. Body: Main part of the salad consisting of various ingredients.

3. Garnish: Edible decorative items to enhance visual appeal and add flavor.

4. Dressing: Added for flavor, can be served separately or mixed in before serving.

Guidelines for Arranging Salad

1. Keep salad off the rim of the plate and balance colors.

2. Create height and ensure all ingredients are identifiable.

3. Simplicity enhances the overall appeal; avoid excessive complexity.

Safety and Hygienic Practices in Storing Salad and Dressing

1. Use cold plates for plating green salads; avoid plating too early.

2. Refrigerate salads properly and add dressing just before serving.

3. Handle salads within safe timeframes to prevent sagging or spoilage.

Washing Fruits and Vegetables

1. Choose unbruised produce and refrigerate perishable items promptly.

2. Wash hands before and after handling produce; use clean water.

3. Clean fruits and veggies carefully, especially firm produce, ensuring contamination is avoided.