Week 5 Flashcards
Here are some factors and techniques to consider:
Color, texture, dressing presentation layer, garnishing, serving dish, portion size.
For example, mix green lettuce with red tomatoes, orange carrots, and yellow bell peppers.
Color
Crisp lettuce, crunchy cucumbers, soft cheese, and juicy tomatoes can all contribute to a more interesting eating experience.
Texture
Instead of mixing in the dressing, consider serving it on the side or drizzling it over the top of the salad for a more elegant presentation
Dressing presentation
You could arrange them by color, or put contrasting colors next to each other to make them stand out.
Layering
A final sprinkle of fresh herbs, some croutons, or a handful of nuts or seeds can make your salad look more professional.
Garnishing
Choose a dish that complements your salad. A clear bowl can show off layers, while a wide, shallow dish might be better for a salad that’s spread out.
Serving dish
If you’re serving the salad as a main dish, make sure the portion is generous. If it’s a side dish, a smaller portion might be more appropriate.
Portion size
Maintaining sanitary practices is crucial when preparing and presenting food, including salads and dressings. Here are some key points to remember:
Hand hygiene, clean utensils and surfaces, proper storage, avoid cross contamination, fresh ingredients, serving
Always wash your hands thoroughly before starting to prepare food and after handling raw ingredients.
Hand hygiene
Make sure all your utensils, cutting boards, and surfaces are clean before you start. It’s also a good idea to clean as you go.
Clean utensils and surfaces
Store ingredients at the correct temperature. Most fresh produce should be kept in the fridge until you’re ready to use it.
Proper storage
Use separate cutting boards and knives for different types of ingredients, especially for raw and cooked foods.
Avoid cross contamination
Always use fresh ingredients. If something looks or smells off, it’s better to be safe and not use it.
Fresh ingredients
Use clean serving utensils and dishes. If you’re serving the salad at a gathering, make sure it’s not left out at room temperature for too long.
Serving
These are all important factors to consider when plating and presenting salads. Let’s delve into each one:
Balance, Harmony, Height, Color, Texture
This refers to the distribution of ingredients on the plate. You want to make sure that no single ingredient overwhelms the others. Also, consider the balance of flavors - sweet, sour, salty, bitter, and umami should all be in harmony.
Balance
This is about ensuring that all the elements of your salad work well together. The ingredients should complement each other in terms of flavor, color, and texture.
Harmony
Adding height to your salad can make it look more appealing and professional. You can do this by layering ingredients or stacking them. Just be careful not to make it too tall - it should still be easy to eat!
Height
As we’ve discussed before, a variety of colors can make your salad more visually appealing. Try to include a range of different colored vegetables, fruits, proteins, and even dressings.
Color
A good salad has a mix of textures to keep every bite interesting. This could be achieved by including crunchy vegetables, soft cheeses, chewy proteins, or crispy toppings like croutons or nuts.
Texture
Accompaniments can really elevate a salad and make it more satisfying. Here are some common accompaniments for salads:
Bread, Protein, Cheese, Nuts and Seeds, Fruit Fresh or dried fruit, Dressings
Grilled chicken, steak, tofu, or a hard-boiled egg can turn a simple salad into a complete meal.
Protein
Feta, goat cheese, blue cheese, or shaved parmesan can add a lot of flavor to a salad.
Cheese
Almonds, walnuts, sunflower seeds, or pumpkin seeds can add a nice crunch and are also a good source of protein.
Nuts and Seeds
can add a sweet contrast to the other flavors in a salad. Think apples, pears, grapes, or dried cranberries.
Fruit Fresh or dried fruit
Utilizing quality trimmings in salad storing can make a big difference in the freshness and taste of your salad. Here are some tips:
Use Fresh Ingredients, Proper Trimming, Store Properly, Separate Dressing, Use Airtight Containers
Safe and hygienic practices are crucial when storing salads and dressings. Here are some key points to remember:
Wash Your Hands, Clean Surfaces and Utensils, Proper Storage Containers, Refrigeration, Separate Storage, Use Fresh Ingredients, Consume Promptly
The temperature at which you store your salads and dressings can greatly affect their freshness and safety. Here are the general guidelines:
Refrigeration Temperature, Salads, Dressings, Leftovers
The refrigerator should be set at or below 40°F (4°C). This temperature slows the growth of bacteria and helps keep your salads and dressings fresh.
Refrigeration Temperature
Once prepared, salads should be stored in the refrigerator immediately. If you’re serving salad at a gathering, don’t leave it out for more than two hours. If the temperature is above 90°F (32°C) outside, that time reduces to just one hour.
Salads
Store-bought dressings should be refrigerated after opening. Homemade dressings, especially those made with dairy or eggs, should always be kept in the refrigerator.
Dressings
The dressing can make the salad ingredients soggy, and it may not last as long in the refrigerator.
Remember, these are general guidelines and it’s always important to use your best judgment. If a salad or dressing looks or smells off, it’s better to be safe and not eat it.
Leftovers
