tailieunhanh - Lecture Professional cooking (7/E): Chapter 21 (part 1) - Gisslen

Chapter 21 - Salads and salad dressings. After reading the material in this chapter, you should be able to: Identify and describe five different salad types, and select appropriate recipes for use as an appetizer, accompaniment, main course, separate course, or dessert salad; identify a dozen popular salad greens; list six categories of other salad ingredients, and recognize several examples from each category; judge the quality of fruits and complete the pre-preparation procedures for fruit;. | Chapter 21 Salad Dressings and Salads Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Salad Dressings Most of the basic salad dressings used today can be divided into three categories: Oil and vinegar dressings Most un-thickened dressings. Mayonnaise-based dressings Most thickened dressings. Cooked dressings Similar in appearance to mayonnaise dressings, but more tart, and with little or no oil content. Salad Dressings A salad dressing’s quality depends directly on the quality of the ingredients. Most salad dressings are made primarily of an oil and an acid, with other ingredients added to modify the flavor or texture. Ingredients Salad Dressings Oils Corn oil Cottonseed Oil Soybean Oil Canola Oil Safflower Oil Ingredients Vegetable or Salad Oil Peanut Oil Walnut Oil Olive Oil Salad Dressings Oils Quality Factors: All-purpose oils for dressings should have a mild, sweet flavor. Even a hint of rancidity can ruin an entire batch of dressing. . | Chapter 21 Salad Dressings and Salads Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Salad Dressings Most of the basic salad dressings used today can be divided into three categories: Oil and vinegar dressings Most un-thickened dressings. Mayonnaise-based dressings Most thickened dressings. Cooked dressings Similar in appearance to mayonnaise dressings, but more tart, and with little or no oil content. Salad Dressings A salad dressing’s quality depends directly on the quality of the ingredients. Most salad dressings are made primarily of an oil and an acid, with other ingredients added to modify the flavor or texture. Ingredients Salad Dressings Oils Corn oil Cottonseed Oil Soybean Oil Canola Oil Safflower Oil Ingredients Vegetable or Salad Oil Peanut Oil Walnut Oil Olive Oil Salad Dressings Oils Quality Factors: All-purpose oils for dressings should have a mild, sweet flavor. Even a hint of rancidity can ruin an entire batch of dressing. Strongly flavored oils can make excellent salad dressings but are not appropriate with every food. Winterized oil should be used with dressings that are to be refrigerated. These oils have been treated so they remain a clear liquid when chilled. Ingredients Salad Dressings Vinegars Cider Vinegar White or Distilled Vinegar Wine Vinegar Flavored Vinegars Sherry Vinegar Balsamic Vinegar Ingredients Salad Dressings Vinegars Quality Factors: Should have a good, clean, sharp flavor for their type. Strength of acidity determines the tartness of the vinegar and of the dressing made from it. Most salad vinegars have approximately 5 percent acidity. Some range as high as 7 or 8 percent. Vinegar that is too strong should be diluted with a little water before it is measured for a recipe. Ingredients Salad Dressings Lemon Juice Fresh lemon juice may be used in place of or in addition to vinegar. Egg Yolks Egg yolk is an essential ingredient in mayonnaise and other emulsified