Cookery 9 - Salad Preparation

Salads categorized based on the ingredients used, like green salads, vegetable/grain salads, fruit salads, bound salads, and composed salads.

Salads primarily made of green leafy vegetables, fresh, crisp, cold, and well-drained.

Salads made with non-leafy vegetables, grains, pastas, and legumes.

Salads primarily made of fruits, and may contain pasta/starch.

Salads that combine ingredients held together by a thick dressing (like mayonnaise).

Salads with ingredients arranged attractively on a plate.

Salad served to stimulate appetite, tangy, flavorful, and attractive.

Protein-rich salad, served as a full meal, with poultry/meat/seafood/eggs/cheese as main ingredients.

Elements that make up a salad, categorized as greens, vegetables, starches, fruits, and proteins.

Leafy vegetables used as a base in salads, such as lettuce, spinach, or arugula.

Uncooked vegetables used in salads, like tomatoes, cucumbers, or carrots.

Vegetables that are cooked, pickled, or canned and added to salads, examples include corn, beets, olives.

Starchy foods like bread (croutons), beans, and pasta that can be part of a salad.

Fresh, cooked, canned, or frozen fruits used in salads. Examples are berries, melon, and apples.

Meat, poultry, fish, eggs, cheese, or other protein sources that can be added to salads.

The sauce or condiment used to flavor and enhance a salad.

Quality ingredients, appealing presentation (eye appeal), simplicity, neatness, color contrast, good food combinations, recognizability, proper chilling, serving hot/cold correctly, and keeping food clean and crispy are key to a good salad.

Thoroughly wash, drain, and crisp greens. Cut into bite-sized pieces. Combine and chill other ingredients.

Arrange plates on work surfaces, use liners, place the salad body, and garnish.

Prepare all components separately and assemble salads on a production line.

Refrigerate prepared salads until serving. Do not hold for too long or they may wilt. Use refrigerated holding boxes to maintain humidity.

Do not add dressing until immediate service. Add dressing after the salad is ready to be served.

Follow health and safety rules during salad preparation. Handle equipment and ingredients with care.

Use fresh, high-quality ingredients for the best salad taste.

The oil used in a salad dressing should have a mild, sweet flavor. Strongly flavored oils are good, but not for all salads.

Vinegar typically contributes a sharp, tangy flavor to salad dressings. Most vinegars have 5% acidity, but some can be stronger.

Fresh lemon juice can be used in place of, or in addition to, vinegar in some salad dressings.

Egg yolk is an essential emulsifier for smooth, creamy dressings. Use pasteurized eggs for safety.

Most salad dressings are made primarily of an oil and an acid, like vinegar or lemon juice.

A simple salad dressing made with oil, vinegar, and seasonings. The ratio of oil to vinegar impacts the taste.

Dressings that are thickened and creamy due to an emulsifier, usually egg yolk. Mayonnaise is an emulsified dressing.

Mayonnaise is a base for many emulsified dressings. These dressings are generally thick and creamy.

Mixtures of oil and vinegar that separate quickly after being shaken. These dressings are simple and don't contain strong emulsifiers.

Mixtures of oil and vinegar that stay combined due to an emulsifier, like egg yolk. These dressings are stable and don't separate easily.

A simple, temporary emulsion made from oil, vinegar, and seasonings. Used to create a light, refreshing dressing.

A permanent emulsion made with mayonnaise, ketchup, and other ingredients. Has a tangy, rich flavor.

It's made with little oil and uses a starch to thicken it, unlike mayonnaise-based dressings.

They form a layer around oil droplets in the mixture, preventing them from separating (like egg yolk in mayonnaise).

They help prevent accidents, injuries, and maintain a healthy work environment.

Clean as you go, a practice of keeping the workspace clean while working to prevent clutter and accidents.

The ingredients for mayonnaise salad dressing include mustard, salt, sugar, pepper, paprika, an egg, salad oil, and lemon juice or vinegar.

Start by mixing seasonings and an egg. Gradually add oil, a little at a time, while beating constantly. Then add lemon juice and the remaining oil, continuing to beat.

The Waldorf Salad dressing combines Chantilly dressing (whipped cream with mayonnaise) and is refrigerated before combining with other ingredients.

The Waldorf Salad is assembled by combining diced apples, celery, walnuts, then folding them into the chilled dressing. It's served in lettuce cups, garnished with chopped walnuts.

For a Waldorf salad, prepare the dressing first, then the apples, and finally combine with celery and walnuts. Arrange lettuce cups before adding the salad mixture.