Professional Documents
Culture Documents
“SALADS’’
“CHEF.SUMIT DARYANANI”
ENROLLMENT NO:
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CERTIFICATE BY THE STUDENT
Certified that the Project Report entitled ‘SALADS’ submitted by me is own work duly
To the best of my knowledge and belief, this work is not presented/ submitted in any
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ACKNOWLEDGEMENT
I would like to express my sincere thanks to Mr. PAUL KOSHY, principal, “ABDUL RASHID
undertake this study. I would like to thank CHEF SUMIT DARYANANI Chef in ARACAMH, and
my research guide, for giving me this opportunity to do this research on topic “ SALADS”.
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Certificate by project guide
Certified that the project report entitled ‘SALADS’ in submitted by VAIBHAV KIRAN PATIL in
his and has been done under my supervision. It is recommended that this project be placed
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OBJECTIVES
5) Recall standard procedures that will ensure both sanitation and quality in salad
preparation.
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Introduction
A salad is a dish consisting of a mixture of small pieces of food, usually vegetables. Salads are
typically served at room temperature or chilled, with notable exceptions such as south
German potato salad which is served warm. Salads may contain virtually any type of ready
-to-eat food.
Garden salads use a base of leafy greens like lettuce, arugula, kale or spinach; they are
common enough that the word salad alone often refers specifically to garden salads. Other
types include bean salad, tuna salad, fattoush, Greek salad, and Japanese sōmen salad (a
noodle-based salad). The sauce used to flavor a salad is commonly called a salad dressing;
most salad dressings are based on either a mixture of oil and vinegar or a fermented milk
product.
In a professional kitchen ,salads and dressings represents a large part of the work assigned to
the garde manger or cold station. This area may also be called the pantry. Salads take a
starring role in trend towards lighter eating. No longer just an appetizer, many salads can be
served as main courses and sides. With a nearly limitless list of ingredients and dressing,
salads possibilitiescan go as far as imaginations and good taste will carry them.
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Salads on the Menu
Salads are a popular part of diet and can serve a number of purposes.
Appetizer Salads
The traditional purpose salads have served on the menu is as an appetizer before the main
course of a meal. Salads are light and refreshing and therefore a good lead-in for the more
substantial foods that follow. The quick preparation of salads also makes them an easy way
to keep diners satisfied while their main courses are being prepared.
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Main Course Salads
Main course salads (also known as "dinner salads"[12] and commonly known as "entrée
salads" in North America) may contain grilled or fried chicken pieces, seafood such as grilled
or fried shrimp or a fish steak such as tuna, mahi-mahi, or salmon or sliced steak, such as
sirloin or skirt. Caesar salad, Chef salad, Cobb salad, Chinese chicken salad and
Salads have gained an even more important purpose on the menu with the rising
popularity of main course salads. Green salads paired with portions of cooked chicken,
seafood, or meat are a great way for chefs to create lighter entrées. One common example
of a main course salad is a Caesar salad topped with grilled chicken breast extremely
popular on lunch menus, these main course salads may combine hot and cold elements on
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Dessert salads
Dessert salads are dishes made with jellos, whipped toppings, fruits, vegetables, mayonnaise,
and various other ingredients. These salads are served at some buffet and cafeterias, and are
also served at potlucks and parties. They can be prepared ahead of time and are
transportable. They include sweet ingredients, but are not always served as desserts, and are
sometimes considered more generally in the salad grouping and served with the main meal
rather than as a dessert. The fruit and vegetable ingredients are often canned, but fresh
Dessert salads rarely include leafy greens and are often sweet. Common variants are made
with gelatin or whipped cream; e.g. jello salad, pistachio salad, and ambrosia. Other forms of
dessert salads include snickers salad, glorified rice, and cookie salad popular in parts of the
Ambrosia salad
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Types of salads
Different types of salad and salad dressings are a staple in the culinary world.
There are many types of salads to master, some easy and some difficult. While
there are some basic guidelines to follow, types of salads and salad dressings are
largely left up to interpretation. Indeed, there are many classic types of salad such
as a Nicoise, Cobb or Caesar, salads on the whole were born from the creativity
and infinite combinations that can be used. The best types of salad and salad
dressings in the world have yet to be discovered. Understanding what defines the
many types of salad and what types of dressings there are, your options and
horizons widen. No longer will you have to pick up dressings from the store when
There is quite a bit to cover when it comes to salad. From composed salad to salad
greens to salad dressings, knowing and being familiar with each type of even the
basic ingredients can take a long time to experience. We’ll start off this article with
A salad can be composed (with the ingredients specifically arranged) or tossed (with the
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A green salad
A green salad or garden salad is most often composed of leafy vegetables such as lettuce
varieties, spinach, or rocket (arugula). If non-greens make up a large portion of the salad it
may be called a vegetable salad instead of a green salad. Common raw vegetables (in the
culinary sense) used in a salad include cucumbers, peppers, tomatoes, onions, carrots,
celery, radishes, mushrooms, avocado, olives, artichoke hearts, heart of palm, watercress,
parsley, garden beets, and green beans. Nuts, berries, seeds, and flowers are less common
components. Hard-boiled eggs, bacon, shrimp, cheeses, and croutons may be used as
garnishes, but large amounts of animal based foods would be more likely in a dinner salad.
A wedge salad is made from a head of lettuce (such as iceberg) halved or quartered,
with other ingredients on top
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Tossed Salads
Tossed salads is the most common salad and is prepared by tossing the greens and garnishes
(Such as tomatoes, onions, or cucumber) in a dressing. A tossed salad uses leafy vegetables
such as lettuce, spinach or watercress. It is important to remember that the greens be well
dried before tossing. If the leaves are wet, the dressing won’t properly adhere to the greens
causing the dressing to become watered down and generally unenjoyable. They can be
garnished with many different ingredients such as nuts, cheese, fruits and vegetables. All
kinds of dressings can be used including a light oil and vinegar dressing to a hearty hot bacon
dressing.
Always remember to combine the dressing with the greens at the last possible second. Acid
There is a rule when dressing salads: The more delicate the texture and flavor of the greens,
the lighter and more subtle the dressing should be. Mayonnaise-based dressings should be
used for more stronger flavored greens while a vinegar-oil dressing should be used for lighter
greens.
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Composed Salads
Composed types of salad are inspired and a properly composed salad tells of that inspiration.
A composed salad is one of order and detail. A composed salad is also built from the ground
up, and is carefully arranged to produce a beautifully crafted salad. There are 4 layers to a
The Base is more often than not salad greens that line or anchor the plate where the salad
will be served.
The Body is the main ingredient and can consist of other greens, vegetables, another salad
The Garnish is added to the salad for color, texture and flavor. A good example is grilled
chicken on a Caesar salad. It can also be simple with chopped herbs. It can be warm or cold
as well. There are many options to use, but always use a garnish that compliments the flavor
of the salad.
The Dressing, while sounding simple, should always compliment the salad rather than
masking it. A composed salad is often served with the dressing on the side or by having it
ladled over the top before serving. You may also dress the individual ingredients before
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composing the salad.
1. Gather all your ingredients and be sure to wash, cut, trim or otherwise prepare them
as necessary
2. Arrange your ingredients on the plate, dressing them if needed and keeping in mind
the 4 layers
3. Before serving, cook any items that are required to be served hot and add them to
the salad
Bound Salads
Bound types of salad are one that is made by combining cooked meats, fish, shellfish and/or
legumes with a dressing and garnishes. A bound salad literally means each of the ingredients
are bound together in one mass. The binding agent is usually mayonnaise based, but can
include thicker vinaigrettes as well. Trying to standardize the proportions of a bound salad
is difficult due to the many different types of bound salads out there, each with their own
varying amounts.
Bound salads can also be used as the body for composed salads (For example, salmon salad
on a bed of sorrel)
Farinaceous Salads
You probably haven’t heard of these types of salad but no doubt you have seen them
before. A farinaceous salad is a salad that is made with potatoes, pasta or grains. A
farinaceous salad differs from a bound salad in that many farinaceous salads are not bound.
Many pasta salads use combinations of light dressing and flavorful ingredients to bring it
together. A farinaceous salad is almost always tossed, but can be used as the body for a
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composed salad. A famous and popular farinaceous salad include potato salad.
Mixed salads
Unlike simple salads, they are made by combination of more than one type of ingredient.
These are also dressed with an apt dressing. Dressing helps in binding the ingredients
together. Coleslaw salad with mayonnaise is this type of salad. These salads are also
Composed Salads
The ingredients of the composed salad are not mixed and tossed. However, it is the
arrangement of ingredients which plays a vital role in this type of salad. After a suitable
arrangement of the ingredients, the dressing is poured over it or is served separately. Salad
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Classical salads
It covers all those salads which have been around since a long time. They also cover many
ethnic or cultural salads as they tend to be famous in counter other than the ones in which
they originated. These salads are popular for their classic styles of preparation. Thai beef
Vegetable Salads
It refers to all those salads in which only vegetable ingredients are used. It is served with a
suitable dressing. A simple vegetable salad can be made by arranging string beans, corn,
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Fruit salads
These salads are made of fruits only. They may contain one or different types of seasonal
fruits. Fruits are chopped and then they are usually tossed in a syrup or juice. It acts as a
superb dessert which takes very less time to prepare. Fruit salads which are mixed with
Warm Salads
This salad contain a warm or cooked item as one of its ingredient. For example a salad
containing cooked meat will be known as a warm salad. The presence of warm ingredients
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makes these salads desirable during winters. Warm potato salad and char grilled lamb salad
Candle salad
Candle salad is a vintage fruit salad that was popular in America during the 1920s through
1960s. The salad is typically composed of lettuce, pineapple, banana, cherry, and
either mayonnaise or, according to some recipes, cottage cheese. Whipped cream may also
be used. The process is as follows: First arrange a few leaves of lettuce on a plate or
decorative napkin. This forms the salad's base. Then stack pineapple rings on top of the
lettuce, providing a niche for inserting one whole (or more often half) peeled banana. For
The Food Timeline History website states that "The earliest print reference we find for
Candle Salad is dated 1916. It was presented in this socialite menu; no description or recipe
was included: "Fruit Cocktail, Chicken a la King, Mashed Potatoes, Buttered Peas, Rolls,
Olives, Candle Salad, Cheese Straws, Fancy Cakes, Nut Ice Creams, Candies and Nuts,
Coffee."---Oelwein Daily Register [IA] April 5, 1916 (p. 4)." The site lists several other
Candle salad was known as an easy way to get kids to eat fruit because of its unusual
simple construction
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.
Chef salad is an American salad consisting of hard-boiled eggs; one or more varieties of
meat, such as ham,turkey, chicken, or roast beef; tomatoes; cucumbers; and cheese; all
placed upon a bed of tossed lettuce or other leaf vegetables. Several early recipes also
Food historians do not agree on the history and composition of chef salad, much less who
assembled the first one. Some trace this salad's roots to Salmagundi, a popular meat and
salad dish originating in 17th century England and popular in colonial America. Others
contend chef's salad is a product of early twentieth century, originating in either New York
or California. The person most often connected with the history of this salad is Louis Diat,
chef of the Ritz-Carlton in New York City during the 1940s. While food historians
acknowledge his recipe, they do not appear to be convinced he originated the dish, which is
more popularly attributed to either chefVictor Seydoux at the Hotel Buffalo, a Statler Hotel
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in Buffalo, New York or chef Jacques Roser[1] at the Hotel Pennsylvania in New York City.
Roser worked in various culinary positions in Paris before being invited to become head
chef at the prestigious 1920s Hotel Pennsylvania, where he worked for over fifteen
year. Seydoux first learned his craft in Montreux, Switzerland, and continued his studies
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Etymology
The word "salad" comes from the French salade of the same meaning, from the Latin salata
(salty), from sal (salt). In English, the word first appears as "salad" or "sallet" in the 14th
century. Salt is associated with salad because vegetables were seasoned with brine or salty
oil-and-vinegar dressings during Roman times.[3] The phrase "salad days", meaning a "time
in 1606, while the use of salad bar, referring to a buffet-style serving of salad ingredients,
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HISTORY OF SALADS
Food historians tell us salads (generally defined as mixed greens with dressing) were enjoyed
by ancient Romans and Greeks. As time progressed, salads became more complicated
Recipes varied according to place and time. Dinner salads, as we know them today, were
popular with Renaissance folks. Composed salads assembled with layers of ingredients were
enjoyed in the 18th century. They were called Salmagundi. Today they are called chef's
salad.
The basis for the word salad is 'sal', meaning salt. This was chosen because in ancient times,
"Salad, a term derived from the Latin sal (salt), which yielded the form salata, 'salted things'
such as the raw vegetables eaen in classical times with a dressing of oil, vinegar or salt. The
word turns up in Old French as salade and then in late 14th century English as salad or
sallet."
The Romans and ancient Greeks ate mixed greens with dressing. In his 1699 book, Acetaria: A
Discourse on Sallets, John Evelyn attempted with little success to encourage his fellow
Britons to eat fresh salad greens. Mary, Queen of Scots, ate boiled celery root over greens
covered with creamy mustard dressing, truffles, chervil, and slices of hard-boiled eggs.
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Oil used on salads can be found in the 17th century colony of New Netherland (Later called
New York, New Jersey and Delaware). A list of common items arriving on ships and their
designated price when appraising cargo, "a can of salad oil at 1.10 florins" and "an anker of
wine vinegar at 16 florins". In a 1665 letter to the Director of New Netherland from the
Island of Curacao there is a request to send greens, "I request most amicably that your
honors be pleased to send me seed of every sort, such as cabbage, carrots, lettuce, parsley,
etc. for none can be acquired here and I know that your honor has plenty,...".
At the tail end of the 19th century (in the United States) the domestic science/home
economics movement took hold. Proponnents of this new science were obsessed with
control. They considered tossed plates of mixed greens "messy" and eschewed them in
favor of "orderly presentations." Salad items were painstakenly separated, organized, and
presented. Molded gelatin (Jell-O et al) salads proliferated because they offered maximum
control.
"Salad greens, which did have to be served raw and crisp, demanded more complicated
measures. The object of scientific salad making was to subdue the raw greens until they
bore as little resemblance as possible to their natural state. If a plain green salad was called
for, the experts tried to avoid simply letting a disorganized pile of leaves drop messily onto
traditionally had been a matter of fresh greens, chicken, or lobster, but during the decades
at the turn of the century, when urban and suburban middle class was beginning to define
itself, salads proliferated magnificently in number and variety until they incorporated nearly
every kind of food except bread and pastry...Salads that were nothing but a heap of raw
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ingredients in dissaray plainly lacked cultivation, and the cooking experts developed a
number of ingenious ways to wrap them up...The tidiest and most thorough way to package
Candle salad
The ingredients and presentation of classic Candle Salad (aka Candlestick, Candlette, Night
Cap) suggest it was a dish of the 1920s. That is when creative fruit salads of all sorts were
Chef's salad
Food historians can't quite agree on the history and composition of chef's salad much less
who assembled the first one. Some trace this salad's roots to Salmagundi, a popular meat
and salad dish originating in 17th century England and popular in colonial America. Others
contend chef's salad is a product of early twentieth century, originating in either New York
or California. The Brown Derby's popular Cobb Salad might have provided inspiration.
Chicken salad
Culinary evidence (old cookbooks, menus etc.) confirms minced cooked meat and
mayonnaise-type salads were popular in America from colonial times present. These were
culinary traditions brought to our shores by European (especially German) settlers. Primary
evidence suggests early 19th century meat salads were composed as primary dishes, not a
thrifty mode for repurposing leftovers. Of course, cookbooks only tell part of the story.
Salads, including layered and dressed salads, were popular in Europe since the Greek and
Roman imperial expansions. Salads are sold in supermarkets, at restaurants and at fast food
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chains. In the US market, restaurants will often have a "Salad Bar" laid out with salad-making
ingredients, which the customers will use to put together their salad. Salad restaurants were
earning more than $300 million in 2014. At-home salad consumption in the 2010s was rising
but moving away from fresh-chopped lettuce and toward bagged greens and salad kits, with
Identifying Greens
There are many different types of salad greens to choose from, and chances are you already
know a fair share of them. While tasting is the best method to fully acquaintance yourself
with them, this guide will help you get a good head start.
Lettuce
Boston Lettuce
Boston: Boston and bibb are among the most popular types of salad known as butterleaf
lettuces. They are soft, pliable and have pale green leaves with a buttery texture and flavo
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r. They are excellent for creating cups for holding other foods and provide great presentation
appeal.
Iceberg
Probably the most popular types of salad in restaurants and food chains, iceberg is
inexpensive and neutral in flavor. Many people prefer iceberg due to these qualities and
mixes well with almost anything. It is almost nutritionally devoid when compared to other
types of salad and eating iceberg promotes the use of more dressing due to the lack of
flavour present.
Leaf
These types of salad lettuce grows in bunches and is a great choice for salad bases. It comes
in both red and green variety and is easily damageable. Loved for its mild flavor and
Romaine:
Strongly flavored, romaine is probably the more well known types of salad for its use in the
classic Caesar salad. It has semi-firm and crisp leafs that are packed in a loose head. Romaine
is also known as “cos”. Due to its strong flavor, romaine is well suited and can stand up to
strong dressings such as garlic and Parmesan cheese. Look for a head with crisp, dark green
Baby Lettuce:
These types of salad lettuces are harvested before they reach maturity and give a delicate,
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mild flavor compared to their mature counter-parts. They are often used for composed
salads. Some varieties of baby lettuce include Lola Rosa, Brune d’hiver, Baby Red Bibb, Micro
Chicory
The types of salad known as Chicory comes in a wide variety of color, flavor, shapes and sizes.
Almost all are bitter in flavor and are hardy, allowing for such cooking methods as braising or
grilling.
Belgian Endive
Small and grown in tight heads, the Belgian Endive types of salad are the shoot of a chicory
root. The small sturdy leaves are great for using as cups/bases for presentation and can be
filled with many different foods. They are usually grilled or braised and served with poultry
or meats.
Belgian Endive
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Curly Endive
Sometimes referred to as its categorical name, Chicory, or it’s french name, frisee, the curly
endive has a bitter flavor the darker the leaves are. The strong flavor goes well with strong
cheeses, game and citrus. Often used in a mixture with other less strong greens.
Escarole
This chicory is often called broadleaf endive and has a slight bitter flavor with thick leaves.
These types of salad is a very sturdy green and is often mixed with other greens for texture.
The strong flavor stands up to full-flavored dressings and is a good compliment to meats and
poultry.
Radicchio:
Small head and tightly packed, the red-leafed radicchio has a very strong bitter flavor and is
usually grilled or braised and served as a side dish. Its attractive color makes it popular in
cold salads. Due to its strong flavor, it should be used sparingly. It is quite expensive.
There are many other types of salad greens out there that you can incorporate into your
salads. Many of these greens can’t be categorized into the above but are unique enough to
warrant mention.
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Radicchio
Arugula
This type of salad is spicy green and has a strong peppery flavor that is actually a member of
the cabbage family. Use of this green is rarely done alone due to its strong flavor, and it
Dandelion
You will be familiar with this type of salad green as being known as most prolific weed in the
world. Its leaves are harvested while young and are slightly bitter. Older leaves can be
Sorrel
Sometimes referred to as sourgrass, this green has leaves that look similar to spinach in color
and shape. It has a very tart, lemonly flavor that goes exceptionally well with fish and
shellfish and should be used sparingly and combined with other less strong greens in a salad.
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Spinach
Spinach can be cooked or used in a salad and is similar to sorrel. A popular method of
preparing this green is using a dressing of hot bacon fat and pouring it over the spinach which
will wilt it slightly. It has a rich, tender texture. A good quality spinach should be deep green
Watercress Bunch
Watercress
You can identify these types of salad watercress by its tiny penny-sized leaves and
substantial stem. It has a peppery flavor that gives a good kick to salads. Buy dark green
watercress with no yellowing. Watercress must be kept very cold and moist and is usually
packed with ice. Individual leaves are plucked and washed before serving.
Sprouts
While sprouts aren’t salad greens, they are often used in salads, sandwiches and as a
garnish. Sprouts are very young alfalfa, daikon, sunflower, radish or mustard plants.
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Edible Flowers
There are many edible flowers that you can use as garnish. They offer beautiful color and
presentation. Flowers you can use are nasturtiums, calendulas and pansies. Caution must be
used when selecting flowers to be used. Many blossoms are toxic and some flowers have
pesticides that can be harmful if ingested. Use only specially-grown flowers grown to be
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Salad herbs
Herbs are used in salads to provide flavour, aroma (smell) and texture (feel). If you put in too
much, it may take over the taste of the main ingredients of the salad.
Here are some popular herbs used in salads.
Chives
Curley leaf
parsley
Basil Mint
Italian parsley
Dill
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thyme marjoram oregano
rosemary fennel spearmint
tarragon
Other ingredients
You can use a range of other ingredients in salads, including:
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Can salads be a good source of nutrients?
While according to Gertrude Stein "a rose is a rose is a rose", at the World's Healthiest Foods,
we could not say that the same thing goes for salads since "a salad is not a salad is not a
salad". That is because to many people salads are thought of as more of an accompaniment
or afterthought for a meal. Additionally, they oftentimes don't feature foods that are
nutrient rich. But, salads can be thought of as meals, as dishes where you combine the
unique tastes and textures of various foods, and as such salads can be nutritional
power houses.
Unfortunately, in some food traditions within the U.S., salad is considered to be merely a
"side dish". To make matters worse in terms of salad's reputation, oftentimes salads in
restaurants may consist of nothing more than a small bowl of iceberg lettuce with artificially
Such a "salad" would not be a good source of nutrients; in a half-pound of iceberg lettuce,
you won't find any vitamin B1, B2, B3, B5, B6, B12, folate, biotin, D, E, K, nor any chromium,
copper, magnesium, manganese, selenium, or zinc. (You won't find any of these nutrients in
two tablespoons of most French salad dressings either, although you will find 120 calories.)
At the World's Healthiest Foods, however, we would not consider this "side dish" to have
qualified as a salad.
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Salmon Salad, Chinese Cabbage Salad, Creamy Caesar Salad, Seaweed Salad, Garlic Shrimp
Salad, Greek Garbanzo Salad, Ground Lamb Salad, Mediterranean Salad, Romaine and
Avocado Salad, Seared Tuna Salad, Shrimp and Avocado Salad, Soy Bean and Fennel Salad,
and Warm Quinoa Salad! Many of these salads contain more protein than a slab of steak,
and twice as many nutrients as a traditional "entree" plus two "side vegetables."
containing a wide variety of vegetables - including root vegetables, green leafy vegetables
, stalks, stems, and flowers - will often be closer to a "complete meal" than many other food
possibilities.
The use of seeds, nuts, and beans in salads is extremely helpful in contributing protein, fiber,
minerals, and omega-3 fatty acids to the meal. Small amounts of "garnish" type ingredients –
addition in terms of nutrients. Trace minerals and small amounts of high-quality omega-3
fats are nutrients that most U.S. adults don't get nearly enough, and it doesn't take many
pumpkin seeds or walnuts to bring at least some of these vital nutrients into the day's meal
plan.
It's hard to believe that something we can't even digest can be so good for us! Eating a high-
Not only that, says Barbara Rolls, PhD, author of The Volumetrics Eating Plan,
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eating more fiber can help you feel fuller, eat less, and ultimately lose weight.
Many experts agree that Americans need to eat more fruits and vegetables (especially dark
green and orange vegetables) and legumes -- all popular salad ingredients. David Jacobs, PhD,
professor of Public Health at the University of Minnesota, says in an email interview that
there is plenty of evidence that nutrient-rich plant foods contribute to overall health.
If you frequently eat green salads, you'll likely have higher blood levels of a host of
powerful antioxidants (vitamin C and E, folic acid, lycopene, and alpha- and beta-carotene,)
especially if your salad includes some raw vegetables. Antioxidants are substances that help
protect the body from damage caused by harmful molecules called free radicals.
For years, researchers have noted a link between eating lots of fruits and vegetables and
National Cancer Institute suggests that people whose diets are rich in fruits and vegetables
may have a lower risk of developing cancers of the head and neck -- even those who smoke
and drink heavily. Foods found to be particularly protective include beans and peas, string
beans, peppers, tomatoes, carrots, apples, nectarines, peaches, plums, pears, and
strawberries.
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3. Eat Salads to Cut Calories and Increase Satisfaction
If losing weight is your goal, you may want to start your meals with a green salad. Studies
have shown that eating a low-calorie first course, like a green salad of 150 calories or less,
enhances satiety (feelings of fullness) and reduces the total number of calories eaten during
the meal.
Rolls, lead researcher of the study, suggests that "bigger is better" as long as the salad is
bigger in volume, not in calories - which means more veggies and less dressing and other
fatty add-ons.
"We saw reductions in consumed calories when people ate salads that were 1 1/2 cups and 3
cups in volume but around 100 total calories," she says. The 3-cup, 100-calorie salad reduced
Eating a little good fat (like the monounsaturated fat found in olive oil, avocado and nuts)
with your vegetables appears to help your body absorb protective phytochemicals, like
A recent study from Ohio State University measured how well phytochemicals were absorbed
by the body after people ate a salad of lettuce, carrot, and spinach, with or without 2 1/2
tablespoons of avocado. The avocado-eaters absorbed eight times more alpha-carotene and
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more than 13 times more beta-carotene (both of which are thought to help protect
against cancer and heart disease) than the group eating salads without avocado.
If you dress your salad with a little olive oil, there may even be some additional years in it for
you. Italian research on people aged 60 and older has suggested that a diet that includes
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The three keys to ensuring a quality salad are:
The freshness of ingredients
Having all the ingredients blend together in harmony
Making sure the salad is appealing to the eye
The four basic parts to most salads are:
The base of a salad is usually a layer of salad greens that line the plate or bowl in
which the salad will be served.
The body of the salad consists of the main ingredients.
Garnish enhances the appearance of the salad while also complementing the overall
taste.
Salad dressings are liquids or semi-liquids used to flavor salads.
Garnish – chives
Body – lamb
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THE BASE OF YOUR SALAD
The ingredient that forms the bulk of your salad is the base. And when we hear the word
‘salad’, lettuce is often the first ingredient that comes to mind because it is used as a base
for so many salads. The most common type of lettuce in the UK is the round lettuce, with its
small crunchy core and floppy leaves. Iceberg lettuce is another popular variety. It is
crunchy, quite watery and has a very mild flavour. Oakleaf, cos or romaine lettuce, and little
gem lettuces, also make great salad bases, as do chicory, radicchio, rocket, watercress, baby
spinach, tiny red-veined chard leaves, mustard leaves, pea shoots and sorrel.
But plenty of salads don’t have any lettuce in them at all. You can make beautiful salads
using cooked new potatoes, couscous, lentils, shredded cabbages or any other robust
Wash your salad leaves before using them. Make sure your sink is clean then fill it with cold
water. Gently wash the salad leaves in the water until they are clean, and then transfer
them to a salad spinner and spin dry. If you don’t have a salad spinner, put them into a clean
tea towel, gather the edges up, then nip outside and spin it around your head. Make sure
they’re properly dry – if they aren’t, the salad dressing won’t cling to them. Keep them in a
fridge or bowl under a damp cloth until you’re ready to use them.
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WHAT ELSE CAN YOU ADD TO A SALAD?
Raw crunchy veggies, like carrots or radishes, are great in salads. But they can be quite hard
if they’re in big pieces, so slice them finely or shave them into ribbons with a speed peeler.
Raw beetroots, spring onions, cucumber, courgettes and celery all work well like this.
Cooked vegetables are also fantastic in salads. Peas, broad beans, asparagus and corn,
cooked very quickly so they are tender, add flavour and colour. Grilled slices of courgette or
pepper, or even chunks of sticky roasted squash or pumpkin also make salads much more
interesting.
Tearing in soft herbs at the last minute adds loads of extra flavour. Basil, coriander, parsley,
dill, mint or even thyme or marjoram tips are all great choices.
It’s also nice to add a bit of protein to a salad, especially if you’re having it as a main meal.
Use your imagination; there are really no limits to what you can include. Try a few slices of
smoked salmon, shredded roast chicken, cooked prawns, hard-boiled eggs, buffalo
mozzarella, crispy bacon, cannellini beans, lentils or crumbled goats’ cheese.
For a bit of crunch, try adding a few nuts or seeds. Toasted or flaked almonds,
pumpkin seeds, pine nuts, crumbled walnuts and chopped cashews all work well.
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Guidelines for constructing salads
These things are important when you are constructing a salad.
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Store prepared salads
Most salad ingredients are not cooked so it is important to store them properly until
service.
Kitchens and serving areas can be humid, hot and stuffy, and this can make salads spoil
more quickly.
at 1ºC-5ºC
This stops germs growing and stops the salad drying out on top.
Present salads
Salads can be served plated up in single portions, or they can be prepared and served in
bulk
amounts to provide multiple serves, e.g. at a buffet.
You can use a range of different bowls or other containers to serve salads. Glass bowls are
attractive because you can see the ingredients
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Salad bar
which salad components are provided for customers to assemble their own salad plates.
Most salad bars provide lettuce, chopped tomatoes, assorted raw, sliced vegetables (such
as cucumbers, carrots, celery, olives and green or red bell peppers), dried
bread croutons, bacon bits, shredded cheese, and various types of salad dressing. Some
salad bars also have additional food items such as cooked cold meats, (turkey, chicken, ham,
or tuna), cooked beans (e.g., chick peas, garbanzo beans or kidney beans),
boiled eggs, cottage cheese, cold pasta salads, tortilla chips, bread rolls, soup, and fresh cut
fruit slices.
The concept has been extended to additional foods beyond salad and toppings. For
instance, hot food bars offer a selection of hot foods and dessert bars offer a selection
of desserts.
History
There was a dispute over which restaurant first introduced the salad bar. The Freund's Sky
Club Supper Club in Plover, Wisconsin is believed to be the very first salad bar. According to
Russell Swanson of Swanson Equipment, In 1950 in the small town of Stevens Point, WI who
had specialized in the manufacturing of bars for taverns had said "I'm most proud of
designing and building that first salad bar." The Sky Club is still managed by Eric & Patrick
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Freund. Also, a 1951 Yellow Pages listing refers to the "salad bar buffet" at
Springfield, Illinois restaurant The Cliffs. Hawaiian restaurant Chuck's Steak House claims to
have had the first salad bar in the 1960s. Rax Restaurants – a Midwestern fast food chain
similar to Arby's – claims to have pioneered the salad bar in the mid-1960s.
The New York Times claims that salad bars first began appearing in the late 1960s "in
midprice restaurants like Steak and Ale, featuring bona fide salad fixings to keep customers
busy and happy until the real food came. "[1] Restaurant entrepreneur Norman Brinker has
been credited with inventing and popularizing the salad bar. Other accounts, however, have
the Salad Bar making its debut in 1964 at Andy's Mini-Diner, a South Florida Seafood
restaurant. Owner, Angelo "Andy" Gangi claimed to have come up with the idea for the salad
bar while observing military men in the chow lines at the officer's club of the Homestead Air
In the 1970s, Lettuce Entertain You Enterprises was based on salad bar-style food. In the
early 1970s, Rich Melman's Chicago restaurant and singles bar R. J. Grunts featured an all-
you-can-eat salad bar with over 40 items.[1] The Merriam Webster Collegiate Dictionary, 10th
Types
Salad bars may be "all-you-can-eat", where the customer may make unlimited plates or
bowls of salad during the meal, or be limited to a single serving. Paying by weight of the
materials in the salad is also possible; this option is particularly common for carry-out sales.
Many supermarkets also include a salad bar (for which customers pay by weight) in the
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Name Image Origin Type Description
47
A pickled (through brined or
vinegared) vegetable or fruit
dish, commonly found in
Indonesia. The vegetable
asinan is preserved
vegetables served in a thin,
Vegetable
hot, peanut sauce with
Asinan Indonesia or fruit
vinegar, topped with
salad
peanuts and krupuk. The
fruit asinan is preserved
tropical fruits served in
sweet, hot and sour vinegar
and chili sauce, sprinkled
with peanuts.
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sauce, shrimp paste, dried
shrimp, preserved crabs,
crushed peanuts and/or lime
juice. Other vegetables used
may include diced tomatoes
and shredded carrots.
American
(cuisine).
Celery hearts simmered in a
Invented in
veal or chicken stock, chilled
1910 by Victor
Vegetable (often in a citrus or vinegar
Celery Victor Hertzler[2] who
salad marinade), tossed with mild
is also credited
peppers, then served
by some for
Romaine lettuce
inventing crab
Louis.[3]
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a salad consisting of grated
Cheese
Cheese slaw cheese, grated carrot and a
salad
mayonnaise dressing. [4]
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A combination of finely
chopped tomatoes,
cucumbers, onions, green
Çoban Vegetable
Turkey peppers and flatleaf parsley.
salatası salad
The dressing consists of a
simple mix of lemon juice,
extra virgin olive oil and salt.
Coleslaw, sometimes is a
type of salad consisting
Coleslaw Worldwide Cabbage primarily of shredded raw
cabbage. It may also include
shredded carrots.
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Midwestern United States.
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A bread salad made from
toasted or fried pieces of
Bread
Fattoush Levant pita bread (khubz 'arabi)
salad
combined with mixed greens
and othervegetables .
A traditional Guatemalan
salad eaten on November 1
and 2, to celebrate theDay
of the Dead (Día de los
Fiambre Guatemala Meat salad Difuntos) and the All Saints
Day (Día de los Santos) . It is
a salad, served chilled, and
may be made up from over
50 ingredients.
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Mixed with sour cream
and/or sweetened whipped
cream, miniature
marshmallows, pineapple,
Ambrosia United States Fruit salad
mandarin oranges and
coconut. Variations include
raspberries and
strawberries.
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Banana salad South African Composed of condensed
[1]
cuisine [1] milk, mayonnaise and mild
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Caesar salad Mexico Green Romaine lettuce and
salad croutons dressed with
parmesan cheese, lemon
juice, olive oil, egg,
Worcestershire sauce,
anchovies, and black peppe
r
American
(cuisine).
Celery hearts simmered in a
Invented in
veal or chicken stock, chilled
1910 by Victor
Vegetable (often in a citrus or vinegar
Celery Victor Hertzler[2] who
salad marinade), tossed with mild
is also credited
peppers, then served
by some for
Romaine lettuce
inventing crab
Louis.[3]
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Usually made with hard-
boiled eggs, strips of ham or
another cold cut (such as
roast beef, turkey, or
chicken), croutons,
Vegetable tomatoes, cucumbers, and
Chef salad and meat cheese (often crumbled), all
salad placed upon a bed of
tossedlettuce or other
leaf vegetables. Several
early recipes also include
anchovies. It may be served
with a variety of dressings.
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A combination of finely
chopped tomatoes,
cucumbers, onions, green
Çoban Vegetable
Turkey peppers and flatleaf parsley.
salatası salad
The dressing consists of a
simple mix of lemon juice,
extra virgin olive oil and salt.
Coleslaw, sometimes is a
type of salad consisting
Coleslaw Worldwide Cabbage primarily of shredded raw
cabbage. It may also include
shredded carrots.
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The salad is also prepared
in other areas of the
Midwestern United States.
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Egg salad is often used as
asandwich spread, typically
made of chopped
Egg salad Ukraine Egg salad hardboiled eggs,
mayonnaise, mustard,
minced celery or onion, salt,
pepper and paprika.
A traditional Guatemalan
salad eaten on November 1
and 2, to celebrate theDay
of the Dead (Día de los
Fiambre Guatemala Meat salad Difuntos) and the All Saints
Day (Día de los Santos) . It is
a salad, served chilled, and
may be made up from over
50 ingredients.
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A traditional dish in
Indonesian cuisine, and is a
Vegetable
Gado-gado Indonesia vegetable salad served with
salad
apeanut sauce dressing,
eaten as a main dish.
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powder, vinegar, sugar, salt,
minced garlic, and sesame
oil.
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THE IMPORTANCE OF THE DRESSING
brings all the ingredients in your salad together. There are loads of ready-made bottled
dressings available in the shops, but it’s so easy to make your own so try and get into the
habit of doing that rather than buying them. Shop-bought dressings are likely to contain lots
of hidden ingredients and may be high in calories. Plus if you make your own, you can tweak
The easiest way to make your salad dressing is in a clean jam jar. Just add all of your
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ingredients, pop the lid on and give it a good shake!
Most salad dressings contain an oil element – such as extra virgin olive oil, groundnut oil or
sesame oil – and an acid element, such as balsamic vinegar, red wine vinegar, or lemon or
lime juice. Aim for a ratio of 3 parts oil to 1 part acid then add any other ingredients you
fancy. Half a teaspoon of Dijon mustard or some finely chopped fresh herbs or chilli can add
loads of beautiful flavour. If you want a slightly creamy dressing, try stirring a spoonful of
Once dressed, salad leaves can wilt after a few minutes, so always add your dressing right
before serving. If you want to ensure a really good even coating, using clean hands, quickly
toss everything together. Just make sure you don’t add all of the dressing at once; add a little,
mix it up then have a taste before deciding whether you need to add more. You can always
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. Dressings
Without dressings, salads just wouldn’t be salads. There are many things to learn about when
it comes to dressings, and this article will get you up to speed. Many of the methods taught
Emulsification
liquids which are unmixable, such as water and oil. By forcing these two liquids together with
the help of lecithin. Lecithin is a protein that is also unique in that it has the property of being
able to combine with both water and oil. The most common source of lecithin is egg yolks.
The most common emulsion is a mayonnaise. By whipping egg yolks until frothy, you slowly
add oil drop by drop while whisking vigorously. Once the emulsion begins to form, the oil is
added in more quantity. The fastest way to prepare mayonnaise is to make it in a Robocoupe,
or food processor while slowly adding the oil. It is recommended to start with a whisk so you
The higher the proportion of oil to water in an emulsification, the thicker the emulsion will
be. The higher the proportion of water to oil will produce a thinner emulsion.
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An Emulsified Mayonnaise
Vinaigrette Dressings
A vinaigrette is a simple dressing, and comes from the classic French Dressing. Not to be
confused with the North American commercially-available dressing that is creamy, tart/sweet
and red-orange in color, a classic French dressing is 3 parts oil, 1 part vinegar, salt and
pepper. When using stronger flavored oils, using less oil will help offset the strength. Some
dressing recipes call for citrus juice ot be used in place of all or part of the vinegar, in which
There are countless ingredients to add to a vinaigrette dressing. The classic nature of a
vinaigrette opens itself up to a lot of interpretation. Items such as garlic, fruit, and different
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Because oil and water do not combine without the help of a emulsifier, it is important to
Mayonnaise-Based Dressings
If you’re looking for hearty, a mayonnaise-based dressing is sure to provide it. Mayonnaise by
itself is a pretty heavy product, and using it in a dressing will require some robust greens that
can withstand it. In order to make a mayonnaise dressing work, you’ll have to play around
with it. There probably aren’t many people who would toss a salad with mayonnaise, but
adding different ingredients to change the texture, color and flavor is definitely a plus. Dairy
products are especially popular and include buttermilk and sour cream. This will help lighten
the mayonnaise a bit. You can add vinegars, fruit juices, vegetables that are pureed or
minced, tomato paste, garlic, onions, herbs, spices, capers, anchovies, boiled eggs. The list
vinaigrette that is thickened by emulsification. Using the proportional guidelines above for
oil/water, we can get the desired thickness easily. Being thinner and lighter than a
mayonnaise dressing, the emulsified vinaigrette is excellent for delicate flavors and textures.
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How To Prepare Emulsified Dressings
1. Gather all ingredients, hold at room temperature (Room temp. ingredients emulsify
easier)
5. With your stand mixer on high or by whisking vigorously, slowly add the oil in a steady
stream.
7. Alternate between oil and liquid a few times until all the oil is used. The dressing will
be much thinner than the mayonnaise. If you find your dressing too thick, thin it out
We have covered the basics in salad preparation and identification, and you have also
learned how to properly make an emulsified dressing. Much of what we learn here when it
comes to dressings will be applied in more advanced cooking as you progress. For example a
hollandaise sauce is an emulsification that requires the use of many other skills.
Mayonnaise
A smooth, creamy, semi-solid emulsified dressing consisting of vegetable oil (65%) and eggs,
acidified with vinegar or lemon juice and delicately spiced. No other emulsifiers are allowed
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in this product. Often used as a base for other dressings.
Much like mayonnaise in appearance, but with a cooked base. Salad dressing contains a
minimum of 30% vegetable oil, 4% egg yolk ingredient, vinegar or lemon juice, and spices.
The taste is more piquant than mayonnaise and also is often used as a base for other salad
dressings.
Blue Cheese/Roquefort
Blue and/or Roquefort cheese is added in crumbles, chunks or granulated form to a creamy
base. Other optional ingredients may include Worcestershire sauce, spices, sweeteners,
vinegar, salt and pepper, resulting in a sharp, pungent salad dressing with a rich thick
consistency.
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Buttermilk
A creamy, mildly seasoned salad dressing with a buttermilk base. It has a smooth, thick
consistency and is often the basis for "house salad dressings". Many varieties are available,
Caesar
Oil and vinegar seasoned with Romano cheese and garlic, often with the added distinctive
flavoring of anchovy.
Cole Slaw
Sweeteners and mild spices give this creamy, pourable salad dressing a "sweet/tart" taste.
This salad dressing absorbs excess moisture from slaw without thinning.
Creamy Cucumber
A smooth, creamy combination of oil, vinegar, and sour cream flavored with cucumber juice,
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French * (Separating)
Tangy, zesty and spicy, flavored by tomato and/or paprika products added to oil (35%
French * (Non-separating)
The creamy French differs from the separating French primarily in its thicker consistency and
Green Goddess
A thick, creamy pourable salad dressing flavored with anchovy and herbs such as tarragon,
Italian (Separating)
Red pepper, garlic and other optional ingredients usually associated with Italian dishes (such
as oregano, Parmesan cheese, etc.) are added to vinegar and oil, resulting in a zesty, tangy
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Italian (Non-separating)
Creamy Italian utilizes the same flavoring as the separating Italian but is of thicker
consistency.
Contains the "natural" flavors of vegetable oil and a mellow vinegar. Subtly seasoned with
herbs.
Has the full-bodied flavor of red wine vinegar combined with oil and herb seasonings.
Russian
Thick, but pourable consistency derived from a combination of vinegar, oil, and tomato with
optional flavorings such as honey, steak sauce or chili sauce, for a heavy, sweet-tasting salad
dressing.
Thousand Island
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Pickle relish and other optional flavorings such as pimiento, paprika, chopped egg, onion,
garlic, tomato products or chili sauce are added to a creamy base. Thousand Island salad
Come in many of the flavors and types listed above but contain at least one third less calories
than their unaltered counterparts. Low calorie products contain no more than 40 calories per
reference amount (2 Tablespoons). Reduced calorie foods contain 25% fewer calories than
Dry Mixes
Also come in many flavors and are prepared by mixing with vegetable oil, mayonnaise, sour
cream, buttermilk or other base ingredients, as the package directs. Are also useful as
CONDIMENTS: MUSTARDS
Dijon-Style Mustard
A smooth blend including brown mustard seed, vinegar and other acidulants, water, white
wine, and seasonings such as salt and tarragon. Characteristic of Dijon-style mustard is a
smooth appearance resulting from the removal of the mustard bran by passing the product
through a screening device, and a pungent flavor from the brown seed.
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Hot Mustard
Sharp-flavored mustard seeds (brown or oriental) are added to vinegar, water and other
seasonings such as allspice, tarragon or shallots. Chinese, English and some German varieties
fall into this category with tastes ranging from sharply pungent to very hot.
A smooth paste of yellow mustard seed, (mildest of all mustard varieties) vinegar, water,
A blend, including brown mustard seed, that is coarsely ground, vinegar, water, salt and a
variety of spices and flavorings. Characteristic of coarse ground mustard is the presence of
highly visible specks of mustard bran and a pungent flavor from the brown seed.
A blend including brown mustard seed that is finely ground, vinegar, water, salt and a variety
of spices and flavorings. Characteristic of spicy brown mustard is a uniform brown color, with
or without visible specks of mustard bran, and a pungent flavor from the brown seed.
NOTE: The definitions above are only to be used as a general reference. Mustard does not
have a standard of identity, and therefore there are many varieties and formulations of
mustard available.
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SAUCES
Barbecue Sauce
A thick tomato-based sauce containing a variety of spices and flavorings. Can be "hot", smoky
or sweet.
Ketchup*
Catsup, ketchup, or catchup is a thick tomato-based sauce with the addition of salt, sugar,
Cocktail Sauce
A sauce similar to ketchup. Less sweetener is used and more pepper spices are added in the
form of fresh red peppers, crushed and ground sweet peppers, paprika or cayenne.
Horseradish (Prepared)
The basic formula is ground and/or disintegrated horseradish root mixed with distilled
vinegar to stabilize the "heat". Spices and other ingredients such as salt, sugar, cream or
vegetable oil may then be added to this mixture. A number of horseradish products are
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Horseradish Sauce
A mayonnaise- or cream-based sauce with added horseradish (or other heat sources), spices
and other ingredients which may include sugar, salt, garlic and onion.
Dehydrated Horseradish
Hot Sauce
A group of traditionally spicy sauces that may consist of tomatoes, peppers, onions, salt,
sugar, garlic and herbs and spices such as oregano, cilantro and basil. While there is no
standard of identity for these products, the generally accepted view is that picantes are
thinner with fewer particulates than salsas. Salsas will normally be composed of large pieces
in a thicker base.
Taco Sauce
An easily pourable tomato sauce flavored by hot red chili peppers, green pepper, onion,
vinegar, salt, and garlic. Can range from "mild" to "hot" varieties.
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Steak Sauce
A thick, slightly sweet-tasting tomato sauce, or often with the distinctive flavor of fruit such
as raisin and/or orange, plus herbs and such spices as garlic and onions.
Soy Sauce
A soybean and wheat protein extract combined with water and salt. May be processed by
Worcestershire
A thin, spicy dark brown sauce which may include cider vinegar, malt vinegar, anchovies,
onions, soy sauce, molasses and other ingredients resulting in a slightly sweeter taste than
soy sauce.
Tartar Sauce
A mayonnaise or salad dressing-based sauce with added pickle relish and possibly chopped
capers.
Demi-glace, velouté, béchamel, tomato, and hollandaise – were once referred to as the
mother sauces, to indicate that from these basic sauces many others were created. Although
they may not be relied upon as heavily as in years past, the grand sauces are still important in
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a contemporary kitchen.
Demi-Glace
Based on a brown veal stock, a demi-glace should have the flavor of roasted veal. In color, it
will be a deep brown color, translucent and highly glossy. The flavor will be full, and rich with
Velouté
As a velouté is based on veal, chicken or fish stock, it’s flavor will reflect the stock used in its
preparation. It is pale in color, almost ivory, translucent with a definite sheen. Made with a
roux, a slight hint of nuttiness may be detected, but will have the aroma of it’s base stock.
Béchamel
Originally béchamel called for an amount of lean veal, however, modern practice rarely
includes it. A white sauce made by thickening milk with a white roux and simmering with
aromatics, a béchamel will have a creamy flavor, reflecting its base liquid of milk. It is the
color of heavy cream, slightly off-white, opaque with a definite sheen and has the aroma of
Tomato
The tomato sauce is slightly coarser than any other of the grand sauces because of the
degree of texture that remains even after pureeing and straining tomatoes. The sauce will
have a deep, rich tomato flavor, with no trace of bitterness or acidity, yet not overly sweet.
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There will be hints of supporting flavors from the stock and aromatics. Tomato sauce will
have a clear tomato smell with no sour, acid, bitter or overly sweet (caramel) aromas.
Hollandaise
A hollandaise is predominantly the flavor of butter, with egg yolks contributing a great deal of
flavor as well. Reduction ingredients, i.e. vinegar and peppercorns, give the sauce a balanced
taste, as do the lemon juice and any additional seasonings. It will be a pale lemon color,
opaque, but with a luster not appearing oily. The basic sauce and its variations should have a
Types of oils
Choose the oil to suit the salad. If the flavour of the oil is too strong, it can dominate (take
over) the flavour of the salad.
Types of vinegars
Vinegar is an acidic (sharp or tart tasting) liquid made from wine, cider, sherry and other
similar ingredients.
The sourness of the vinegar brings out the flavour of the ingredients used in salads. The acid
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cuts through the fattiness of the oil or dairy product, so the salad can be tasted more clearly.
There are many different types of vinegars available. Some vinegars are flavoured, e.g. with
herbs.
You can also use other acidic liquids in a dressing instead of vinegar , e.g. verjuice
Store oils and vinegars in the dry store. However flavoured oils should be kept in the
refrigerator.
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Salad decoration
We have variety of vegetables available for showing the art of decorating the salad. Salad
decoration with vegetables can be done by using some available vegetable which you like and
eat almost daily. I will help you in guiding by providing some amazing idea for decorating the
salad by vegetables. Your guest and kids will enjoy your this kind of preparation.
Salad is mainly prepared by using different type of fruits and vegetables. We eat them along
with our main dish at dinner or lunch. But sometimes we want to ignore them due to some
personal reasons and even kids don’t want to eat them. If we decorate our salad in so many
different ways, then we and our kids as well love to eat them and also may be they will help
Fish salad
Fish salad is really so easy to decorate and create. You will need radish, carrot and lettuce.
Arrange the vegetable in a circular plate in the shape of fish as shown in the pic.
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Peacock vegetable salad
Peacock vegetable salad is prepared by using tomato, olive and cucumber. They have given
the shape of the feather of peacock and big cucumber piece is used for his head and nose is
In this salad, so many fruits and vegetables are used such as cucumber, lettuce, onion,
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beetroot, corn, eggplant, carrot, radish, kiwi, orange and olive. Check the pic and you will get
Tomato salad
Tomato salad can be prepared in removing the liquidy fluid from tomato. Bolied peas and
corn can be placed in the empty space of tomato along with cottage cheese. Carrot can be
Heart salad
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Heart salad requires cabbage, cucumber, tomato and eggplant. Arranging all the sliced
cucumber in a heart shape and then placing the chopped cabbage in the heart. Eggplant is
Mix capcium salad is made by using all 3 types of capsicum along with cucumber, lettuce,
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Tomato cucumber salad
As from the name, you know what you want. Sliced cucumber and tomatoes will be arranged
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