tailieunhanh - Lecture Professional cooking (7/E): Chapter 21 (part 2) - Gisslen

After reading the material in this chapter, you should be able to: 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;. | Salads Appetizer Salads A salad served as a first course. Should stimulate the appetite by taste and visual appeal. Appetizer salads should: Have fresh, crisp ingredients. Have a tangy, flavorful dressing. Have an attractive, appetizing appearance. Not be so large as to be filling. Be substantial enough to serve as a complete course in themselves. Types of Salads Salads Accompaniment Salads A salad served with the main course: Must balance and harmonize with the rest of the meal. Should be light and flavorful, not too rich. Types of Salads Salads Main-Course Salads A salad served as a main course should: Be large enough to serve as a full meal. Contain a substantial portion of protein. Offer a variety of vegetables, greens, and/or fruits. Main-course salads should offer enough variety on the plate to form a balanced meal. Both nutritionally and in flavors and textures. Types of Salads Salads Separate-Course Salads A salad served after the main course: The . | Salads Appetizer Salads A salad served as a first course. Should stimulate the appetite by taste and visual appeal. Appetizer salads should: Have fresh, crisp ingredients. Have a tangy, flavorful dressing. Have an attractive, appetizing appearance. Not be so large as to be filling. Be substantial enough to serve as a complete course in themselves. Types of Salads Salads Accompaniment Salads A salad served with the main course: Must balance and harmonize with the rest of the meal. Should be light and flavorful, not too rich. Types of Salads Salads Main-Course Salads A salad served as a main course should: Be large enough to serve as a full meal. Contain a substantial portion of protein. Offer a variety of vegetables, greens, and/or fruits. Main-course salads should offer enough variety on the plate to form a balanced meal. Both nutritionally and in flavors and textures. Types of Salads Salads Separate-Course Salads A salad served after the main course: The purpose is to cleanse the palate after a rich dinner and to refresh the appetite. Must be very light and in no way filling. The practice deserves to be more widespread. A diner who may be satiated after a heavy meal is often refreshed and ready for dessert after a light, piquant salad. Types of Salads Salads Dessert Salads Are usually sweet. May contain items such as fruits, sweetened gelatin, nuts, and cream. They are often too sweet to be served as appetizers or accompaniments and are best served as dessert or as part of a buffet or party menu. Types of Salads Salads Iceberg Romaine Bibb or Limestone Boston Lettuce Loose-leaf lettuce Escarole or broad-leaf endive Chicory or curly endive Frisée Ingredients Salad Greens Salads Salad Greens Belgian endive Or witloof chicory Chinese cabbage Watercress Spinach Arugula or Rocket Mesclun Lola rossa Red Oak Leaf Ingredients Salads Salad Greens Alfalfa Sprouts Micro Greens Mizuna Tatsoi Mâche Radicchio Treviso .