Scribd
Upload
152 views

Salads and Garnishing: and Published by Pearson Education, Inc. All Rights Reserved

Uploaded by

vj
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
152 views

Salads and Garnishing: and Published by Pearson Education, Inc. All Rights Reserved

Uploaded by

vj
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 31

Chapter 4

Salads and Garnishing

© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF)


and published by Pearson Education, Inc. All rights reserved.
Objectives
 Identify the 4 parts of a salad
 Describe the 5 main types of salad
 Identify the salad service courses
 Recognize common salad greens
 List and describe preparing and storing of salad greens
Quality Salads are Based on:

 The freshness of ingredients

 Having all the ingredients blend together in harmony

 Making sure the salad is appealing to the eye

4.1 Chapter 4 | Salads and Garnishing


Four Parts to a Salad:
1. The base of a salad is usually a layer of salad greens that line
the plate or bowl in which the salad will be served.

2. The body of the salad consists of the main ingredients.

3. Garnish enhances the appearance of the salad while also


complementing the overall taste.

4. Salad dressings are liquids or semi-liquids used to flavor


salads.
Types of Salad
 The five main types of salad are:
1. The two types of green salad are tossed and composed (or mixed).
Prepare all ingredients individually for either salad.

2. Prepare the bound salad from cooked primary ingredients such as


meat, poultry, fish, egg, or starch such as potato, pasta, or rice.

3. Prepare a vegetable salad from cooked and/or raw vegetables.

4. Prepare a fruit salad from fruit using a slightly sweet or sweet/sour


dressing to enhance the flavor.

5. A combination salad incorporates a combination of any of the four


salad types.

4.1 Chapter 4 | Salads and Garnishing


Salads and Service
 Salads can be used in five ways during the service courses:
1. A starter salad, served as an appetizer to the main meal, is smaller
in portion and consists of light, fresh, crisp ingredients to stimulate the
appetite.

2. Serve an accompaniment salad, or side salad, with the main course


of the meal, and make it light and flavorful, but not too rich.

3. Main course salads are large enough to serve as a full meal and
may contain protein ingredients, such as meat, poultry, seafood, egg,
beans, or cheese.

4. The intermezzo salad is intended to be a palate cleanser after a rich


dinner and before dessert.

5. Dessert salads are usually sweet and often contain fruits, sweetened
gelatin, nuts, cream, and whipped cream.

4.1
Salad Search
 Using the iPads, find 3 recipes for salads that contain all
four components.

Name of Salad:
Source:
Base:
Body:
Garnish:
Dressing:
Salad Type:
Salad Service:
Common Salad Greens
 Iceberg Lettuce
 Most popular variety in U.S.
 Long shelf life
 Crisp leaves, round shape, tightly
packed head
 Mild, sweet, refreshing flavor
Common Salad Greens

 Romaine Lettuce (Cos)


 Crisp ribs surrounded by
tender leaves
 Elongated head with
round-tipped leaves
Common Salad Greens
 Escarole (Broad Leaf Endive)
 Loose, relatively crisp head; flat
leaves with curly tips
 Slightly bitter flavor
Common Salad Greens

 Curly Endive (Curly


Chicory)
 Crisp ribs; narrow leaves
with curly edge
 Bitter flavor; provides
contrasting flavor and
texture in lettuce
mixtures
Common Salad Greens

 Belgian Endive
(Witloof Chicory)
 Tightly packed,
elongated head with
pointed tip
 Bitter flavor with slight
sweetness
Common Salad Greens

 Leaf Lettuce (Green Leaf Lettuce)


 Used in salads or as liner for plates and
platters
 Mild flavor
Common Salad Greens

 Red Leaf Lettuce (Red-


Tipped Lettuce)
 Same texture and flavor
as green leaf lettuce
 Often included in salad
mixes for contrasting
color
Common Salad Greens

 Boston Lettuce
(Butterhead)
 Soft green cup-
shaped leaves
 Loose head with
creamy-colored inner
leaves
 Popular as salad base
and in mixed salads
Common Salad Greens

 Bibb Lettuce (Limestone


Lettuce)
 Developed in Kentucky
 Similar color and texture
to Boston lettuce, but
smaller head
 One head is often served
as single portion
Common Salad Greens

 Spinach
 Smaller, tender leaves
are best for salads
 Purchased in bunches
or cello pack, packaged
in plastic bags
 Remove fibrous stems
and wash several times
to remove dirt and grit
Common Salad Greens

 Watercress
 Classic plate garnish
for red meats
 Remove thick stems
before serving
 Peppery flavor
Common Salad Greens

 Radicchio
 Italian variety of
chicory
 Bitter flavor
 Small amounts
added to mixed
greens for
contrasting color
Common Salad Greens

 Mesclun
 Often purchased
ready-to-use
 Attractive variety of
textures, colors, and
flavors
Common Salad Greens

 Sprouts
 Grown from seeds or beans soaked in water
 Alfalfa, bean, radishes, and mustard are most popular
types
 Grown in high moisture, high temperature environment
conducive to bacterial growth
Buying Lettuce

 Subject to great
fluctuations in quality and
price
 Usually packed 24 heads
to a case
 Actual cost of the lettuce
is affected by the amount
of waste
Buying Lettuce
 Ready-to-Eat Greens
 Greens are prewashed and precut
 More expensive than other greens
 No prep time and little or no waste for the operation
 Must be rotated and used quickly
Preparing Salad Greens
 Hand washing is essential in salad production
 The key to preparing good-tasting, interesting, attractive
salads is to start with clean, fresh ingredients.
 Always thoroughly wash greens because dirt can lodge
between leaves.

 Steps for preparing salad greens include


 cutting
 washing
 drying
Cutting
 Trim and remove the core
 Trim any wilted or
discolored leaves
 Remove thick fibrous stems
from leafy greens
 Cut (or tear) into bite-sized
pieces
Washing
 Cut greens are placed in a sink or large container filled
with cold water
 Greens should float freely
Washing
 Stir the greens to loosen dirt and sand, which sinks to
the bottom
 Remove greens from the water and drain
Drying
 To remove excess
water from washed
salad greens
 drain in a colander or
perforated hotel pan
 use a salad spinner
(best method)
Storing Salad Ingredients

 After the greens are clean, proper storage is essential to keeping


them fresh.

 Proper storage ensures the quality of the product served to the


guest.

 All labels on stored containers should include the name of the item,
weight, date received, name of person storing the product, and the
original use-by date, if any.

4.1 Chapter 4 | Salads and Garnishing


Section 4.1 Summary
 Lettuce is frequently used as a salad base, but any number
of ingredients can be used in a salad.
 The basic parts of a salad are the base, the body, the
garnish, and the dressing.
 The five basic types of salad are green salads (tossed or
composed), bound, vegetable, fruit, and combination.
 The five basic salads that can be served throughout the
course of a meal are starter, accompaniment, main course,
intermezzo, and dessert.
 To clean salads, remove the outer leaves of greens, pull
apart the remaining leaves, and rinse them thoroughly to
remove any and all dirt, grit, and insects.
4.1 Chapter 4 | Salads and Garnishing
Sources
Foundations of Restaurant Management & Culinary Arts:
Level 2. Boston, MA: Prentice Hall, 2011. Print.

Lewis, Joan E. Culinary Professional. Place of


Publication Not Identified: Goodheart-Willcox, 2013.
Print.

You might also like