Salads and Salad Dressing

Salads and
Salad
Dressings
Salads and Salad Dressings
Before refrigeration, the pantry was

where food products were kept before
going into the kitchen.
It was especially suited to production of
cold foods.
It was called Garde Manger.
Garde manger chefs have to master a
wide range of cooking techniques and
have artistic judgment.
The Salad
The definition of a salad: A single

food or a mixture of foods
accompanied or bound by a dressing
A salad can contain meat, grains,
nuts, or cheese and contain no lettuce
It can be an appetizer, entre, side
dish or dessert
The color, texture, and flavor should
compliment each other
Appetizer Salads
Many establishments serve salads as a

first course.
Takes pressure off the kitchen

Satisfies the customer with something to eat,
quickly
Appetizer salads should stimulate the

appetite with tangy, flavorful dressings
and look good.
Appetizer salads should not be too filling
Attractive arrangements and garnish are
important.
4
Accompaniment Salads
Salads served with the main course

Serve the same function of other
side dishes (vegetables and
starches)
Must be harmonious with the rest of
the meal
Light and flavorful, not too rich
Heavy salads with macaroni or
potatoes are less appropriate
5
Main-Course Salads
Cold salad plates are popular with

luncheon and diet-conscious
customers.
They should be large enough to be
a full meal and contain sufficient
protein.
They should offer variety and a
balanced meal in terms of flavors,
textures, and color.
6
Separate-Course Salads
The European version of a salad.

A refreshing salad after a wonderful
entre to cleanse the palate and get
ready for the dessert.
It should be in no way filling.
Dessert Salads
Usually sweet and may contain
fruits, sweetened gelatin, nuts, and
cream.
Ingredients
Freshness and variety

of ingredients are
essential for highquality salads
Lettuce is the first
choice for most people
Ingredients can be
classified by category
and other ingredients
may be used too.
Bibb/limestone lettuce
Loose leaf lettuce
Escarole
Chicory
10
Frisee
Belgian endive
11
Watercress
Argula
Mesclun
Tatsoi
12
Mache
Radicchio
Treviso
13
Salad Greens
Lettuce
Bibb or limestone
Boston
Iceberg
Leaf
Romaine
Escarole
Chicory or Curly Endive
Frise
Belgian Endive
Radicchio
Chinese Cabbage or Celery
Cabbage
Spinach
Dandelion Greens
Watercress
Arugula
Radicchio
Mesclun
Tatsoi
Mche
Microgreens or Baby
lettuces
Brune dHiver
Lola Rosa
Red Sails
Pirate
Sprouts
Edible Flowers
Fresh Herbs
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Vegetables Raw
Avocado
Bean Sprouts
Broccoli
Cabbage
Carrots
Cauliflower
Celeriac
Celery
Cucumbers
Jerusalem artichokes
Kohlrabi
Mushrooms
Onions
Peppers
Radishes
Scallions
Tomatoes
15
Vegetables, Cooked, Pickled, and Canned
Artichoke hearts
Asparagus
Beans
Beets
Carrots
Corn
Cucumber pickles
Hearts of palm
Leeks
Olives
Peas
Peppers, roasted
Pimentos
Potatoes
Water chestnuts
16
Starches
Dried
beans
Potatoes
Macaroni Products
Grains
Bread (croutons)
17
Fruits, Fresh, Cooked, Canned, or Frozen
Apples
Apricots
Bananas
Berries
Cherries
Coconut
Dates
Figs
Grapefruit
Grapes
Kiwi Fruit
Kumquats
Mandarin oranges and
tangerines
Mangoes
Melons
Nectarines
Oranges
Papayas
Peaches
Pears
Persimmons
Pineapple
Plums
Pomegranates
Prickly pears
Prunes
Raisins
18
19
20
21
22
23
24
Protein Foods
Meats All
Poultry All
Fish and Shellfish
Salami, prosciutto
Bacon
Eggs, hard-cooked
Cheese, cottage
Cheese, aged or cures
25
Miscellaneous Salad Ingredients
Gelatin (plain or flavored)

Nuts - all varieties
26
Arrangement and Presentation
The Structure of a Salad

There are Four basic parts of a
salad:
Base
or underliner
Body
Garnish
Dressing
27
Guidelines for Arranging Salads
Use a cold plate

Keep the salad off the rim
Strike a good balance of colors
Height keeps a salad attractive
Cut ingredients neatly
Make salad ingredients identifiable
Keep it simple
28
Preparing Salad Greens
Washing
Draining
Crisping
Tearing and cutting
Mixing
Plating
Garnishing
Dressing (immediately before service)
29
Vegetable Salads
Vegetable salads are those whose main

ingredient are vegetables other than
lettuce or other leafy greens.
Some vegetables can be raw like celery,
cucumbers, radishes, tomatoes, and
green peppers
Sometimes cooked pasta or a protein
item is used along with cheese.
Remember height makes the salads
interesting.
30
31
Bound Salads
Bound salads are mixtures of foods

that are held together with a thick
dressing, such as a mayonnaise type.
Popular choices for cooked salads are:
Chicken
Turkey
Lobster
Eggs
Potatoes
Pastas
Rice
Ham
Tuna
Crab
Shrimp
Mixed Vegetables
Salmon
32
Bavarian potato salads
33
Composed Salads
Composed salads are made by arranging two

or more elements attractively on a plate.
Guidelines:
Observe the guidelines for each of the salad

components, such as greens, vegetables, cooked
salads, and fruit salads
Prepare each component separately
Arrangements may be plated in advance if the
components will hold well
Prepare and add hot or warm components
immediately before serving
Observe general guidelines of salad arrangement and
presentation
34
Mediterranean salads
35
Gelatin Salads
Principles:
The history of gelatin salads started with
aspics, the highly ornamented appetizers
and elaborate pieces made with fish stocks
in natural gelatin. Aspics are part of
classical cuisine and part of modern buffet
work.
Purified granular gelatin and gelatin sheets
are available for use in the pantry
You need to know how to prepare these
salads using unflavored gelatin with fruit
juices and other ingredients for flavor.
36
Fruit gelatin
Jellied garden
salad
37
Salad Bars and Buffet Service
Salad bars have become standard fixtures in

restaurants
They are popular with operators and customers.
Customers like them because they can select
from a large number of items and choose exactly
what they want.
To be successful with salad bars you should keep
a few points in mind
Keep salad bar attractive and well stocked

Keep the components simple but attractive
Provide a variety of condiments for the customers
to select from
Simple ingredients
Prepared salads
38
Salad Bars and Buffet Service
Arrange the salad bar using the following

format
Plates
Mixed greens
Condiments (the expensive last)
Dressings
Crackers, breads, ect., if desired
Make sure you adhere to the health code

Choose the right size plates and serving
pieces to allow for some portion control.
39
Arrangement of Salad Bar
1.
2.
3.
4.
5.
Plate
Large bowl of salad greens
Condiments
Dressings
Crackers, breads
40
Salad Dressings
Salad dressings are liquids or semi

liquids used to flavor salads
The basic salad dressings can be
divided into three categories
Oil and vinegar dressings
Mayonnaise-based dressings
Cooked dressings
41
Ingredients
Because the flavors of most salad

dressings are not modified by cooking,
the quality of the dressings depends
on the quality of the ingredients
Most dressings are an oil and acid like
vinegar or citrus juices
42
Oils
Kinds
Corn oil
Cottonseed, soybean, canola and
safflower oil
Peanut oil
Olive oil
Walnut oil
Quality Factors
All purpose oils have a mild,
sweet flavor
Winterized oil should be used
for dressings that will be refrigerated
43
Salad Dressing Ingredients
Vinegar
Cider Vinegar
White or distilled vinegar
Wine vinegar
Flavored vinegars
Sherry Vinegar
Balsamic vinegar
Others specialty vinegars
Lemon Juice
Malt
Rice
Fruit flavored like raspberry
Fresh lemon juice may be used in place of vinegar in

some preparations
Egg yolk
An essential ingredient in mayonnaise

44
Seasoning and Flavoring
Nearly any spice or herb can be used in salad

dressings
Dried herbs and spices need extra time to
release their flavors
Most salad dressings should be made 2-3
hours before serving
Other ingredients added for flavoring are
mustard, catsup, Worcestershire sauce and
various types of cheese
Remember if you use a Roquefort cheese
dressing it has to be made with Roquefort
cheese
45
Emulsions in Salad Dressings
Temporary Emulsions
Simple
oil and vinegar dressings are called

temporary emulsions because they will
always separate after shaking
The negative side of temporary emulsions
are they have to be shaken or stirred
before each use
46
Emulsions in Salad Dressings
Permanent Emulsions
Mayonnaise
is a mixture of oil and

vinegar but the two are bound together
by egg yolks which act as a emulsifier
Commercial emulsifiers are gums,
starches, and gelatins
47
Oil and Vinegar Dressings
Basic vinaigrette or basic French dressing

is a mixture of oil, vinegar, and
seasonings
FYI, the thickened, sweet tomato-based
dressing often served as French
Dressing is unknown in France
The ratio of oil and vinegar in basic
vinaigrette is 3 parts oil to 1 part vinegar
Some chefs use a 2 to 1 ratio, others 4 to
1 ratio. The more vinegar or acid used the
more tart the dressing will be.
48
Emulsified Dressings
Mayonnaise is the most important

emulsified dressing. It can be served by
itself or added to make a new dressing
Emulsified French Dressing is similar to
basic French dressing, except egg yolk
has been added to keep the oil and
vinegar from separating.
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Mayonnaise
You can make your own mayonnaise but

remember it is not as stable as
commercially produced mayonnaise and
would not have as long a shelf life
The general ingredients are pasteurized
egg yolk, oil, vinegar, and seasonings
50
Other Salad Dressings

Cooked salad dressing is similar to
mayonnaise, but it has a more tart
flavor. It is made with little or no oil
and thickened with a starch
thickener.
51
Copyright 2007 John Wiley & Sons, Inc.
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are only to be used for viewing purposes.
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What are the different types of salads?

What are the different types of salads?

What are some common salad ingredients?

What are some common salad ingredients?

Salads and

Salads and Salad Dressings

Before refrigeration, the pantry was

The definition of a salad: A single

Many establishments serve salads as a

Takes pressure off the kitchen

Appetizer salads should stimulate the

Salads served with the main course

Cold salad plates are popular with

The European version of a salad.

Freshness and variety

Vegetables, Cooked, Pickled, and Canned

Fruits, Fresh, Cooked, Canned, or Frozen

Miscellaneous Salad Ingredients

Gelatin (plain or flavored)

Arrangement and Presentation

The Structure of a Salad

Guidelines for Arranging Salads

Use a cold plate

Preparing Salad Greens

Vegetable salads are those whose main

Bound salads are mixtures of foods

Bavarian potato salads

Composed salads are made by arranging two

Observe the guidelines for each of the salad

Salad Bars and Buffet Service

Salad bars have become standard fixtures in

Keep salad bar attractive and well stocked

Salad Bars and Buffet Service

Arrange the salad bar using the following

Make sure you adhere to the health code

Arrangement of Salad Bar

Salad dressings are liquids or semi

Because the flavors of most salad

Salad Dressing Ingredients

Fresh lemon juice may be used in place of vinegar in

An essential ingredient in mayonnaise

Seasoning and Flavoring

Nearly any spice or herb can be used in salad

Emulsions in Salad Dressings

oil and vinegar dressings are called

Emulsions in Salad Dressings

is a mixture of oil and

Oil and Vinegar Dressings

Basic vinaigrette or basic French dressing

Mayonnaise is the most important

You can make your own mayonnaise but

Other Salad Dressings

Copyright 2007 John Wiley & Sons, Inc.

Clip art images may not be saved or downloaded and

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