1. © Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter 4 Salads and Garnishing

2. Ingredients and Parts of a Salad  The three keys to ensuring a quality salad are:  1.  2.  3. Kinds of salad greens: _________: most popular salad green ________: crisp texture, main ingredient in Caesar salad ___________: red or green, mild flavor ________: eaten alone or mixed with other greens _________: pungent flavor 2 4.1 Chapter 4 | Salads and Garnishing

3. Salad cont.  The four basic parts to most salads are: 1.Base: usually a layer of salad greens that ___________________________________ 2.Body: _____________________________ 3.Garnish: ____________________________________ ________ 4.Salad dressings: ___________________________________ 3

4. Types of Salad  Wearing __________ is critical when preparing salads.  The five main types of salad are: 1.The two types of green salad are __________ and _____________ P. 225 2.___________ salad: ingredients such as meat, poultry, fish, egg, or starch such as potato, pasta, or rice and bound with mayo. 3.Vegetable salad: cooked and/or raw vegetables ______________________________________ 4.Fruit salad: using a slightly ______________dressing to enhance the flavor; fruit must be coated with ______to prevent discoloring 5.__________________ salad: incorporates a combination of any of the four salad types. 4 4.1 Chapter 4 | Salads and Garnishing

5. Salads and Service  Salads can be used in five ways during the service courses: 1.Starter salad, ________________________________ 2.Accompaniment salad: also called ________________________________________________ 3.Main course salads: ________________________________________________ 4.Intermezzo salad: intended to be a _______________after a rich dinner and before dessert; ____________ of dressing cleans palate 5._______________salads are usually sweet and often contain fruits, sweetened gelatin, nuts, cream, and whipped cream (__________________________) 5 4.1 Chapter 4 | Salads and Garnishing

6. Cleaning and Storing Salads  Always thoroughly wash greens because _________________________________  Proper storage is essential to keeping them fresh (below ______degrees but not lower than _____)  Unopened produce can be stored for ________ days 6 4.1 Chapter 4 | Salads and Garnishing

7. Types of Dressing  Vinaigrette dressing: made of ____ parts oil and ____ part vinegar In suspension form (must be ____________________________________ Types of oils and vinegar _______: mild flavor, good omega 3 fatty acid profile Olive: greenish color; virgin olive oil __________________________________________ Peanut: more _____________; must disclose on labels because of _____________ __________________________: bland nearly tasteless ______________________: dark brown and sweet flavor; aged in wooden barrel for 4-50 years Cider: made from _________________ 7 4.2 Chapter 4 | Salads and Garnishing

8. Dressings cont.  ______________________: An emulsion is a mixture of ingredients that permanently stays together, unlike a suspension that eventually separates (addition of egg forms emulsion); thicker than vinaigrette and coats ingredients more heavily  Mayonnaise-based dressings are typically creamy dressings, such as _______________________  Mayonnaise: most _____________emulsified dressing. It contains a higher ratio of ________ to vinegar and a greater quantity of _______________than is required for emulsified vinaigrette. 8

9. Dips  Can be served ___________  should be _____________enough to scoop up with a cracker, chip, or vegetable, but thick enough to stay on it (most thicken in refrigerator)  Ethnic variations of special salads and accompaniments are very popular as dips:  ___________: Avocado dip (Aztec origin).  ____________: Peppers, such as jalapeño or serrano, onions, and tomatoes (Mexico).  ________: Chick pea with garlic and tahini (Middle East). 9 A dip is a flavorful mixture that ______________________. 4.2 Chapter 4 | Salads and Garnishing

10. Garnishing: Why and How  Proper garnish complements the main dish in ______________________________________  Adds __________________________________  Garnish should enhance the ___________ of a dish.  The purpose of plate presentation is to enhance the eye __________________________  Common foods used in garnishing:  _____________: brush with water, sprinkle with sugar  ________: twisted, sawtooth pattern and dip in paprika 265  ____________: score cucumber with channel knife from end to end; slice finely and fan out slices 267 10 4.3 Chapter 4 | Salads and Garnishing

11. Classical French Garnishes  Bouquetiere: ____________________  Crecy: ___________  Dubarry: _______________  Fermiere: _____________________  Florentine: ___________  Jardiniere: _________________  Lyonnaise: ______________  Provencale: _________________________ 11

12. Garnishing Dessert  Numerous items can be used to garnish desserts properly:  Fruit __________ in many varieties (make a design on plate or drizzle over dessert)  __________________, flavored and unflavored  Frosted ________________ leaves  _________________work in the form of string work or formed pieces  Spun ___________ work  Sweet _________________ 12 4.3 Chapter 4 | Salads and Garnishing

13. Garnishing Soups  Garnishes for soups are classified into three groups:  Garnishes ______ the soup are the actual ingredients. (vegetable soup)  Add ________to soups as a garnish as well. Place any topping on the soup immediately ___________________________________  Garnishes in the form of accompaniments with soups include ___________________________________ ___________________________________ 13 4.3 Chapter 4 | Salads and Garnishing