Salads pg. 121 - 125 Flashcards
Describe fruit salads
> served as appetizer, accompaniment, or dessert salad
served with or without dressing
whipped topping or yogurt sometimes used as dressing
nuts often added
examples: fresh fruit salads and Waldorf salad
Describe gelatin salads
> served as appetizer, accompaniment, or dessert salad
served plain or have fruits, vegetables, nuts, etc.
example: Fizzy Fruit Cranberry Gelatin
What two powdered gelatin are widely available?
> unflavored gelatin
>flavored gelatin
Describe unflavored gelatin
> when dissolved, is clear and flavorless
can be flavored, colored, and sweetened as desired
can have ingredients added
can be served as a salad, but is often used to congeal (set up) desserts and in candy making
Describe flavored gelatin
> is presweetened, colored, and flavored
commonly available in a variety of fruit flavors
some flavored gelatins are artificially sweetened; most sweetened with sugar
Describe preparing gelatin salads
> in order to set up, dissolve gelatin in boiling water (warm water not sufficient)
3 oz. box of gelatin takes approximately three hours to completely set up (larger box will take at least six hours)
before adding food pieces, place dissolved gelatin in the fridge and allow it to set up to consistency of egg whites (should take 20-40 minutes) this helps food pieces remain evenly distributed throughout salad
add extra ingredients and refrigerate gelatin until firmly set
don’t add fresh kiwi, papaya, or pineapple to gelatin salad (enzymes in these fruits will prevent gelatin from setting) (canned kiwi, papaya, or pineapple is okay)
gelatin salads should be consumed within 24 hrs. after prepared (some will last for several days depending on ingredients)
gelatin with ingredients containing a high quantity of sugar or an acid such as lemon juice will become weepy if kept too long
Describe making a molded gelatin salad
> lightly spray decorative mold with cooking spray before adding gelatin
for 3 oz. gelatin package, don’t add more than 1 1/2 cups of extra ingredients or gelatin may not hold its shape when removed from the mold
refrigerate until the gelatin is firmly set
to remove gelatin from mold, dip mold into warm water (not too hot or gelatin will melt)
make sure water is deep enough to rise to the line of the gelatin but not over the top of the mold
place mold in warm water for only a few seconds
gently slide a knife between the gelatin and mold to break the vacuum
tilt container while moving it in a circular motion (this will loosen gelatin all the way around)
invert serving plate on top of the mold, hold securely, and simultaneously flip both mold and plate (so that the plate is not on the bottom and mold is on the top. gelatin should drop out onto the plate)
if a bed of lettuce will be used to line the serving plate, after dipping the mold in the warm water, arrange the lettuce leaves on the opening of the gelatin mold. (brightly colored side of lettuce should face toward the gelatin
invert serving plate, sandwiching the lettuce leaves between the top of the plate and the gelatin-filled mold
flip mold and plate simultaneously
Describe pasta salad
> can be served as an accompaniment or main dish salad
pasta should be rinsed in cold water immediately after cooking (this stops the cooking process and preserves pasta’s texture)
can be mixed with various dressings and have numerous combinations or vegetables, meat, and cheese added to it
examples: Tri-Color Pasta Salad and tuna-pasta salad
Describe protein salads
> served as a main dish
usually contains 1 or more sources of proteins such as meat, cheese, eggs, and nuts
plan portions that are large enough to serve as main dish
examples: chef’s salad, egg salad, grilled chicken salad, taco salad
sometimes used as sandwich filling–chicken salad, tuna salad, etc.
Describe vegetable salad
> can be small appetizer salad or heartier accompaniment salad
is usually made from raw vegetables often including salad greens
sometimes made from cooked vegetables that are served chilled or at room temperature
usually includes a dressing
examples: coleslaw, potato salad, and Caesar salad
Describe the ingredients of a green salad
> common type of vegetable salad
when preparing, use more than one type of green to create salad with variety of color, texture, and flavor
for even more contrast, add vegetables, fruits, seeds, and proteins
suggested toppings: diced apples, bacon bits, cheese, Chinese noodles, dried cranberries, orange segments, any variety of bell pepper, strawberries, sunflower seeds, tomatoes, sesame seeds, yellow squash, and zucchini
if using greens such as beet, dandelion, or spinach they should be young leaves (others are too bitter for use in salad and are best when cooked and served as side dish)
lettuce can be base with a range from light to dark green or reddish purple ends
Describe proper handling and storage of greens
> salad greens include most leafy vegetables
choose greens that are crisp and hydrated ( not limp, wilted, dry, bruised, or rusted)
lettuce greens should be washed just prior to use (for loose leaf heads, twist off core and swish leaves in cold water)
for dirty leaves, may need to change water and wash second time
dry lettuce greens thoroughly with a salad spinner or gently pat greens dry with a towel (water left standing on greens will cause wilting and prevent dressing from adhering)
store salad greens in airtight bag or container in fridge
most lettuces keep for about 3 days (romaine lettuce keeps for about one week)
Describe how to handle iceberg lettuce
Describe how to handle iceberg lettuce
> choose head of lettuce that has good quality characteristics
properly core and clean lettuce
store cleaned head after dry and plan to use later when preparing sweet and tangy vinaigrette
Describe preparing a salad
