Professional Documents
Culture Documents
Herba Salata, the Latin equivalent of salted greens, is what the term salad is
derived from. This suggests that the earliest salads were mixtures of
pickled greens, seasoned with salt. This culinary variation evolved by the
time of Imperial Rome into mixtures of greens served with a fresh herb
garnish and an oil-vinegar dressing. The 17 th and 18th Century brought more
additions to the humble culinary creation called the salad. Lettuces of
various types were used as a base with some type of meat, poultry and mixed
vegetables placed on the top. It was in the early 20 th century that Escoffier
carried the art of salad making to new heights. The possibilities for salad
combinations are limited only by the imagination of the chef. They may
include leaf greens, raw and cooked vegetables, fruit, meat, legumes and rice
and pasta based salads, to mention just a few.
In many food service operations, salads are the items that are given the
least attention and consideration, both in planning and preparation. Chefs
often erroneously perceive it as a simple task that needs little or no training.
This attitude results in salads of a poor quality. Certain factors need to be
considered while planning a salad. These include:
- Fresh ingredients
- Attractive plating
- Proper textures
- Eye appeal
- Well balanced flavor
The wide variety of salads makes it difficult to state exact rules for the
proper preparation of salads. However, there are some rules of thumb that
must be followed.
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- Light leaf vegetables should be tossed in a dressing just before the
service.
- Pour enough dressing to season; not drown the main ingredient.
- Use a suitable container to present the salad.
- Never overcrowd the salad plate.
- Accommodate the salad within the dish and not on or over the edge.
- An appetizer
- An entrée
- A main course
- An accompaniment to the main course
- A dessert
- On the buffet as part of the salad bar
- As a sandwich filling
- As a plate garnish
TYPES OF SALAD
LEAF SALAD
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Vinaigrette is used so the delicate taste of the greens is not masked.
Various types of greens are now available locally and would include:
LETTUCE:
- Cos
- Romaine
- Bibb
- Iceberg
- Limestone
- Curly
- Chinese
- Lolorosso
- Butter head
- Crisp head
- Oak Leaf
- Ruby
OTHERS:
- Escarole
- Chicory
- Endive
- Belgian endive
- Red/white/green cabbage
- Spinach
- Cress/water cress
- Arugula
- Radicchio
Leaf salads are usually served as an accompaniment to the main course and
rarely as any other course.
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BASIC PROCEDURE FOR LEAF SALADS:
COMPOUND SALADS
BASE: normally one of the above greens. It gives definition to the placement
of the salad on the plate. A green lettuce leaf is used as an under liner for
the salad. Shredded greens can also be utilized and this will give height and
dimension to the plate.
BODY: This is the main ingredient in the salad and will generally give the
name to the salad. The body must be the main ingredient and will be placed
on top of the base. The body could be made up of just on ingredient or in
some cases, several.
DRESSING: is used to enhance and add to the taste and flavor of the body.
It makes the salad more palate pleasing. The dressing may be tossed with
the body of the salad, or served as an accompaniment poured over the salad
at the table. The dressing is made up of four parts:
- THE OIL: This could include plain refined, odorless oil or a more exotic
one such as Avocado oil, Olive oil, Olive oil with herbs, Sesame seed oil,
Walnut oil, peanut oil, corn oil, almond oil & soybean oil.
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- THE ACIDIC MEDIUM: Is normally vinegar, red or white. However,
Lemon/Lime juice, Yogurt (curds), Red and White Wine can also be used.
The popular vinegars include Cider Vinegar, Malt Vinegar, Wine Vinegar,
Wine Vinegar, Chili Vinegar and Rice Vinegar.
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7. GRIBICHE: Mayonnaise dressing + chopped gherkins, capers, chervil,
tarragon, parsley and strips of hardboiled egg white.
8. ACIDULATED CREAM: Fresh cream + fresh lemon juice and salt
9. THOUSAND ISLAND : Mayonnaise dressing + a little chili sauce and
chopped red pimento, chives and green peppers
Perhaps even more than with most other foods, the appearance and
arrangement of a salad are essential to its quality. The colorful variety of
salad ingredients gives the creative chef an opportunity to create miniature
works of art on the salad plate.
1. Keep the salad off the rim of the plate: Think of the rim as the frame of
a picture. Keep the salad within the frame. Select the right plate for the
portion size, not too large or not too small.
2. Strive for a good balance of color: Pale iceberg lettuce is pretty plain and
colorless but can be livened up by mixing in some darker greens and
perhaps a few shreds of carrot, red cabbage or other colored vegetables
such as peppers. On the other hand don’t overdo it and go overboard.
Three colors are usually more than enough. Shades of green give a good
effect and too many colors will look messy.
3. Height makes a salad attractive: Ingredients mounded onto a plate are
more interesting than that lying flat. Lettuce cups as a base adds height.
Often, just a little height is enough.
4. Cut the ingredients neatly: Ragged or sloppy cutting makes the whole
salad look unattractive and haphazard.
5. Make every ingredient identifiable: The pieces should be large enough for
the customer to identify each ingredient. Don’t pulverize everything. Bite
size pieces are the rule. Seasoning ingredients like onion could be
chopped fine.
6. Keep it simple: A simple, natural arrangement is pleasant to view. An
elaborate design, a contrived arrangement, or a cluttered plate will
defeat the purpose.
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THE FOLLOWING ARE SOME CLASSICAL SALADS. FIND OUT THEIR
COMPOSITION AND WRITE IT DOWN MENTIONING THE BASE, BODY, DRESSING
AND GARNISH. ALSO MENTION THE SOURCE OF YOUR INFORMATION
ARCHIDUC
ARGENTUIL
AUGUSTIN
DEMI DEUIL
EVE
ELEANORA
FLORIDA
FRANCAISE
GAULOISE
INDIENNE
JAPONNAISE
LORETTE
LYONNAISE
MIMOSA
RACHEL
Vernon Coelho
Head of Department, Food Production
IHM Mumbai
2013