Lecture Professional cooking (6/e): Chapter 21 - Wayne Gisslen

Chapter 21 Salads and Salad Dressings 1 Chapter Objectives 1. Identify and describe five different salad types, and select appropriate recipes for use as an appetizer, accompaniment, main course, separate course, or dessert salad. 2. Identify a dozen popular salad greens; list six categories of other salad ingredients, and recognize several examples from each category. 3. Judge the quality of fruits and complete the pre­preparation procedures for fruit. 4. Identify the four basic parts of a salad. 5. Prepare and arrange salads that achieve maximum eye appeal. 6. Set up an efficient system for producing salads in quantity. 7. Prepare the following types of salads: green, vegetable, bound, fruit, combination, and gelatin. 8. Set up a successful salad bar and buffet service. 9. Identify the major salad dressing ingredients. 10.Prepare the following: oil and vinegar dressings, mayonnaise and mayonnaise­based dressings, cooked dressings, and specialty dressings. 2 Salads and Salad Dressings Before refrigeration, the pantry was where food products were kept before going into the kitchen. It was especially suited to production of cold foods. It was called Garde Manger. Garde manger chefs have to master a wide range of cooking techniques and have artistic judgment. 3 The Salad The definition of mixture of foods a dressing a salad: A single food or a accompanied or bound by A salad can contain meat, grains, nuts, or cheese and contain no lettuce It can be an appetizer, entrée, side dish or dessert The color, texture, and flavor should compliment each other 4 Appetizer Salads Many establishments serve salads as a first course. Takes pressure off the kitchen Satisfies the customer with something to eat, quickly Appetizer salads should stimulate the appetite with tangy, flavorful dressings and look good. Appetizer salads should not be too filling Attractive arrangements and garnish are important. 5 ... - tailieumienphi.vn