Theory of food chapter 9

THEORY OF FOOD

Chapter (9) SALAD & SALAD DRESSING 

What is salad?

Salad is fresh food from vegetables, fruit, sour, and taste.

Most of the basic salads dressing divided into 3 parts:

• Oil and vinegar ( Most unthickened dressing).
• Mayonaise – based dressing ( Most thickenend dressing ).
• Cooked dressing ( Not use the mayonaise, no oil content but more tart with little.

INGREDIENTS

1. OIL

Can use the corn oil, olive oil, vegetables oil  for example the vegetables oil its neutral relatively and low cost.

2. Vinegar

Can use the cider vinegar or other vinegar.

3. Lemon juice

Fresh lemon juice may be used in place in of addtion to venegar or in same perparations when its flavor is disired.

4. Egg yolk

Egg yolk within a natural, essenntial in mayonaise and other emulsified dressing.

5. Seasoning & falvoring

Can use the fresh herbs are preferable to dried herbs and flavoring (Use herbs & spice). For the safety use pasteurized eggs.

SALADS CHARACTERISTIC

1. Salad is very interactive food

2. Bound by dressing

3.Salad can contain meat, grain, nut

4. Arrange colorful to attract the all people to eat

5. Salad is mixture an any ingredient bound by a dressing.

Oil & vinegar

Vinegar mixture from of oil, vinegar and seasoning. The ratio between oil vinegar is 3 parts/cups oil 1 pats/cup  vinegar 3 parts/cups. If 3 parts/ cups oil  9 parts/cups vinegar. Actually this ingredients cannot be mixed in a long time, but if want to make a parmenant emulsion is which can be combined batter must mix the egg yolk.

Types of salads

1. Appetizer salads

Appetizer salads is the first course, and usually appetizers of sour flavored salads are aimed at enhancing the taste of customer and customer want to eat again for the next meals.

2. Accompaniment salads

 

Accompaniment salads is something that to serves as the balancing meal. This must be avoid in preparing that is never same to the content of the meal for example: Don’t served the potato salads if you want at the same meal at which you are serving a French fries or another starches.

3. Main course salads 

Main course salads should be large served as a full meal, should content a substantial portion of protein and both a nutritionally, flavors and texture the protein salads should offer a variety of vegetables green / fruits. Example the chef salads mixed the lola rosa and strip meat with sous cheese.

4. Separate salads

Separate course salads served after the end of main course. The purpose served is to relax the customer before dish the dessert salads. The separate salads must very light and no way filling rich heavy.

5. Dessert salads

Dessert salads usually sweet and content item such as fruits, nuts, and cream. They are often sweet to be served like appetizer and accompaniment salads.

Arrangement and presentation

                                                     (The structure of salads)

4 parts a plated salads:

1. Base / underlined

base or underlined that is the surface of the dish salads such as lola rosa, lola vionda, and all green vegetables and it also help to collet small sized salads ingredients.

2. Body

Typically in the preparation of the main ingredient should be crisp and fresh. In addition the green salads is divided 2 part:

Tossed:  This preparation methods is that the salads are well blended with dressing served fresh and look still crisp and decorated with fruit or anything suitable.

Composed:  This preparation method is usually a green salads arranged according to a particular part, not compounded once is salads instead only poured on a salads.

3. Garnish

The garnish methods is usually the main attraction is to be creative and handling the nonlinear color structure which can be interest to draw intention when provided.

4. Dressing

 Dressing is a seasoned liquid or semiliquid added to body of the salads for flavor, tartness, spiciness and moistness. The dressing should be harmonize with the salads ingredients.