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Salads and Greens

Salads and Greens. Parts of a Salad. Base = greens, like lettuce, endive, escarole, watercress Body = add ins like chicken, cheese, croutons, carrots, cucumbers, eggs, strawberries… Dressing = French, mayonnaise, cooked. Ways salads are used….

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Salads and Greens

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  1. Salads and Greens

  2. Parts of a Salad • Base = greens, like lettuce, endive, escarole, watercress • Body = add ins like chicken, cheese, croutons, carrots, cucumbers, eggs, strawberries… • Dressing = French, mayonnaise, cooked

  3. Ways salads are used… • Accompaniment – completes and is served with main dish; light, small salads that stimulate the appetite • Ex: salad greens, tart fruits, raw veggies, gelatin with fruits

  4. Salad uses continued • Main Dish – usually made from protein foods such as meat, fish, poultry, eggs, cheese • Also made with beans, potatoes, pasta, rice • Ex: taco salad, grilled chicken salad

  5. Uses of salads cont. • Appetizer – served at beginning of meal. • Purpose is to stimulate appetite • Ex: small, light salads; tart fruits, seafood with a tangy sauce, greens

  6. Salad uses cont. • Dessert – Colorful and attractive ending such as fruits, gelatin, or frozen salads • Sweet rather than tart to satisfy appetite • Garnish – adds attractiveness/eye appeal • Veggies in interesting shapes, spiced or pickled fruits or veggies

  7. Assessment Prompt • Tell person across from you one type of salad and ex. Switch from talker to listener. See if you can name all the salads. • Which type of salad is used most often? • accompaniment

  8. Nutritional Value • What determines nutrition? • Foods used • Fruits and veggies give us… vitamins, minerals, fiber -Dark greens esp give iron, vit A & C -Meats and eggs give…. Protein -Potatoes and grains give… Carbs -Nuts and beans give… proteins

  9. Freshness • How to keep salads fresh • Why is freshness important? • Wash, dry, store in air tight containers or bags • Keep sealed to get most nutrients • Add dressings and some toppings right before serving to keep crisp • Use soon after purchase

  10. Serving Times • Marinades: soaking salads or meats in liquid, often oil and acid, or dressing • These salads should be refrigerated for at least an hour before serving • Other salads should be served immediately after combining

  11. Selecting Veggies • Heavy for size • Good color • No bruising • No mold • No soft spots

  12. Dressings – 3 types • French – vinegar, oil, and seasonings • Temporary emulsion – shake to blend • Mayonnaise – uncooked, made with vinegar, oil, seasoning, and egg yolk • Stable emulsion – due to egg yolk, oil and vinegar will remain blended • Cooked – thickened with flour or cornstarch; usually does not have a lot of fat or oil

  13. Convenience • Bagged vs. Fresh – pros and cons • Save time and energy • Cost more per serving • Fewer nutrients? • No control over ingredients? • Homemade vs. Bottled dressings • Cost, time,…

  14. Assessment Prompt • Name 3 dressings and give an example of each • Name pros and cons of bagged salad

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