2. sal· ad (N.) A cold dish of various raw or cooked vegetables/fruit, usually seasoned with oil, vinegar, or other dressing

3. SALAD TYPES COMPOSED TOSSED BOUND CHOPPED

4. SALAD INGREDIENTS VEGETABLES COMBOS FRUITS MEATS BEANS *SEASONALITY* SALADS CAN BE COOKED OR RAW

5. SALAD GREENS LETTUCE –ROMAINE –ICEBERG –BOSTON –BUTTERHEAD CHICORY –ESCAROLE –ENDIVE –RADICCHIO BABY LETTUCES MESCLUN FRISEE OTHER ARUGULA SPINACH WATERCRESS

7. PREPARATION & PLATING TEARING VS. CUTTING WASHING DRYING MIXING WITH DRESSING CHILLED PLATE EYE APPEAL DRESSING COATED OR ON THE SIDE BASE BODY GARNISH DRESSING

8. BASIC VINIAGRETTE 3 TO 1 RATIO –(OIL TO ACID) PLUS SEASONINGS SALT PEPPER MAKING A VINIAGRETTE

9. NUTRITION MOST LETTUCES ARE MADE UP OF WATER….. THE DARKER THE PIGMENT OF CHLOROPHYL, THE MORE NUTRITIOUS EASY ON THE DRESSING! OVERALL… –LOW FAT –LOW CALORIE –ABUNDANCE OF VITAMINS (A, C, IRON, FIBER)

10. DRESSINGS TEMPORARY EMULSION EX: VINAIGRETTE “COLD SAUCE” LOW FAT OPTIONS: YOGURT-BASED WHAT ARE YOUR FAVORITES? PERMANENT EMULSION –EX: MAYONNAISE

11. CLASSIC SALADS COBB CAESAR NICOISE GREEK CAPRESE ANTIPASTO PASTA POTATO MACARONI COLESLAW

12. STORAGE AND PURCHASING KEEP GREENS BETWEEN 34-38 DEGREES AVOID PROXIMITY TO GASES DRY/PAPER TOWELS/AIRTIGHT STORAGE VIDEO

13. KEY CONCEPTS KEEP IN MIND….. –COLOR –TEXTURE –FLAVOR THINK ARTISTIC…. BALANCE, HARMONY, REPETITION

14. TERMS EMULSION-MIXTURE OF 2 LIQUIDS THAT DO NOT COMBINE VINAIGRETTE CROUTON I GOT A SALAD