1. Food Prep: Salads - CS1(SS) Foster

2. Learning Objectives Discuss the different types of salads Explore the components of salads Explain sanitation concerns associated with salads

3. Salads Concepts to consider:  Use Fresh Ingredients  Plate/Present Attractively  Proper Textures  Eye Appeal (Colors, Arrangement)  Well Balanced Flavors (Complimentary)

4. Salad Principles 1) Use the freshest possible, in-season ingredients available 2) Light veg. and mild leaf greens should be crisp, blemish free and tossed with dressing prior to service 3) Stronger vegetables (carrots, cabbage) should be marinated the day prior to allow flavors to marry 4) Serve cold salads on a cold dish (pan, plate) 5) Never overcrowd the serving vessel (pan, plate)

5. Salad Composition Base: gives definition to the placement of the salad on the plate (lettuce) Body: main ingredient of the salad; focal point (grilled chicken on top of a salad) Dressing: enhances flavor of the body; makes it more palate pleasing. May be tossed in with salad or served as an accompaniment Garnish: adds form, color and texture; should complement – not compete with the body

6. Types of Salads Simple  Variety of 1 or more greens  Mild dressing or vinaigrette  Usually its own course before the entree Mixed  Cooked or raw veg. either marinated or in dressing  Served as appetizers, accompaniment/garnish or as it’s own course Combination  Ingredients are presented separately on the same plate  Usually served as an entree

7. Types of Salads Fruit SaladChef Salad Caesar Salad Potato Salad Pasta Salad

8. Types of Lettuce GREEN-LEAF LETTUCEICEBERG LETTUCE SPRING MIXROMAINE LETTUCE

9. Salad Selection Factors There are 5 factors to consider when selecting a salad for a menu: 1) Flavor 2) Color 3) Texture 4) Nutrition 5) Size - Take these into consideration to ensure your selection is appropriate in these ways for your overall menu.

10. Food Borne Illness (FBI) Staphylococcus: salad dressings Amebiasis: contaminated raw vegetables Arsenic Poisoning: unwashed vegetables/fruits - It is critical to thoroughly wash all components that will be uncooked, and properly washing and cooking all cooked vegetables.

11. Salad Dressings Salad Dressings are cold sauces used to enhance the flavor of salads There are 4 types (of cold sauces): 1) Basic French based 2) Mayonnaise based 3) Boiled dressings 4) Everything else

12. Examples of Dressings Ranch (mayonnaise) Raspberry Vinigrette (other) French Dressing (French)

13. Questions?

14. Review What are the 3 types of a salad? - Simple, Mixed, Combination What is the body of a salad? - Main ingredient of the salad What are the 5 factors for salad selection? - Flavor, texture, color, nutrition, size What FBI is related to salad dressings? - Staphylococcus

15. Review When should you apply dressings to mild greens? - Just prior to serving Strongly flavored vegetables? - Marinate in dressing overnight How should a cold salad be served? - COLD! (cold pan/plate)

16. Questions?