1. Salads and Gelatin Salads Chapter 22

2. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 2 Salad Use in Meals Main course accompaniment Separate course Before main course As the main course Between main course and dessert Dessert

3. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 3 Nutrition Salads may provide an opportunity to increase fruit and vegetable consumption Calorie and fat content of dressings should be considered

4. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 4 Salad Plants Lettuce Many varieties Other vegetables Tomatoes, radish, carrots, and more Edible flowers

5. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 5 Salad Pre-preparation Pre-chilling of ingredients Cleanliness of hands and work areas Washing of ingredients Chilling to crisp Celery and lettuce

6. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 6 Ingredient Preparation Fruit Citrus fruits Apples, bananas Enzymatic browning Vegetables Removal of inedible portions Cutting into “bite-sized” pieces Meat, Poultry, and Fish

7. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 7 Marinated Salads Marinade A dressing or oil used for flavor Pasta salads Often marinated overnight Pasta should be “tender to the bite” Leafy salads Will wilt if marinated in advance Green vegetables Acidic marinades will cause colors to dull

8. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 8 Salad Presentation Arrangement Attractive appearance Garnishes Should be edible Dressings Marinade should not “pool” on plate

9. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 9 Salads and Food Safety Sanitary food handling Hand washing Cutting board and other preparation surfaces Avoid cross-contamination Good temperature control Stored 41°F (4°C) or below. Pre-chill ingredients Minimize time at room temperature during preparation or service

10. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 10 Gels A structure between a solid and a liquid Composed of fluid – behave like solids Contain polymers cross linked to form brush heap structure Affected by Temperature pH Syneresis

11. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 11 Gels Occur Starch-thickened pudding Egg custard Fruit jellies Gelatin molds

12. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 12 Gelatin Obtained from Hydrolysis of collagen Porkskin is common source Fish and plant-based gelatins Manufacture Treatment of raw material Purified collagen converted into gelatin Further purification and refinement

13. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 13 Gelatin Use Gel structure Foam stabilizer Thickener Making of candies Control of crystal size in frozen desserts

14. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 14 Nutritive Value Low biological value of protein Small amount of gelatin used to produce a gel

15. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 15 Hydration, Swelling, Dispersion Dry gelatin hydrates and swells in water Sugar inhibits swelling Some salts inhibit swelling other salts may speed swelling Dispersion of gelatin above 95°F (35°C)

16. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 16 Gelation Gel formation or stiffening of a gelatin dispersion Gradual process

17. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 17 Temperature Very low temperature Gelatin sets more quickly Quickly set gelatins Melt more readily than more slowly set gelatins Gelation occurs more quickly If dispersion stands at room temperature before being chilled

18. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 18 Concentration Higher concentration of gelatin Firmer gel 1 tablespoon of unflavored gelatin per 2 cups of liquid 1.5 percent concentration When gelatin dispersion is beaten to a foam Gel firmness is decreased Gels become stiffer with standing

19. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 19 Degree of Acidity High acid concentrations Prevent gelation Cause soft gel Lemon juice and vinegar have pronounced effect

20. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 20 Salts, Sugar, Enzymes Salt (milk or hard water) Increased gel strength Sugar Weakens gel Slows setting of gel Enzymes Bromelein (a proteinase) in fresh pineapple Proteinases in kiwi and papaya

21. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 21 Gelatin Salads and Desserts Fruit, Vegetable, Meat and Fish Jellies Aspics Foams and Sponges Bavarian and Spanish Creams Unmolding Gelatin Gels