Salads and Emulsions Chapter 20

Bell Ringer March 16th, 2012 When you think of salads, what comes to mind?

Salad Defined A single food or a mix of different foods accompanied or bound by a dressing May contain: Salad greens Vegetables Fruits Grains Nuts Meats

Four Basic Types of Salad Appetizer Before the main entrée, Stimulates appetite (tangy) Citrus salad, marinated vegetable salad Side Salad Served with main entrée Complements the course & does not provide main protein Italian garden salad and lasagna Main Course Contains adequate protein Chef salad, seafood salad Dessert After the main meal Sweet and smooth Fluffy fruit salad, gelatin dessert salad Four Basic Types of Salad

Salad Dressings Oil-Based (vinaigrette) Oil, vinegar, and seasonings Separate easily Mayonnaise Oil, vinegar or lemon juice, seasonings, and eggs Emulsion Evenly blended mixture of two liquids that do not normally stay mixed

Emulsions Most common natural emulsifier is lecithin lecithin is a phospholipid: has affinity for both fat and water Found in egg yolk

Preparing Salad Greens Iceberg lettuce hit the core on the counter Let water pour through Leafy greens Pull leaves away Store them with a little moisture Premixed salad greens Look for washed or ready to eat

Assembling the salad may contain two or more of the following Base Something that holds the whole salad Arranged lettuce leaves, hollowed out grapefruit Body The salad itself, the main ingredients Dressing coating garnish

Salads Tossed or mixed salads Arranged Salad Molded salads Garden salad Blend of greens and vegetables tossed with dressing Arranged Salad Salad ingredients can be arranged in a number of patterns Fresh fruits Molded salads Holds its shape gelatin