CHAPTER 39 CHAPTER 39

Chapter Overview
Introduce the Chapter
In this chapter, students exam-
Salads & Dressings
ine how to select, clean, and
store salad greens, explore how
to prepare and serve salads, and
learn how to prepare and use
salad dressings to flavor salads.
Build Background
Ask students: Do you like
salads? Based on students’
responses, ask volunteers to
share what they generally like
or dislike about salads. Draw
conclusions about whether
people dislike or like salads for
the same reasons.

Activate
Prior
Knowledge
Explore
the Photo
Caption Answer The salad
includes salad greens and
vegetables from the vegeta-
bles group. The dressing may
contain oil from the oils group
or dairy ingredients from the Writing
dairy group. Business Letter
Activity
Discussion Ask students:

what type of salad is a com-
plete and healthful meal?
(Answers may include: A salad
that represents all the food
groups, or includes vegeta-
bles and is served with a low-
fat dressing.)
Writing Activity
S
alad Bar Suggestions A new restaurant featuring
an extensive salad bar is opening in your commu-
nity. The restaurant’s owners have asked citizens to sug-
gest foods to include at the salad bar. Write a business
letter to the owners in which you introduce yourself and
give your suggestions for great salad bar offerings.
Writing Tips Follow these steps to write a business
letter:
● Include a return address heading, date, recipient’s Activate Prior
address, and salutation. Knowledge
Explore the Photo Salads can
● Use a polite tone.

Business Letter
This writing activity prompts
students to write a business
letter to the owners of a new
restaurant to offer suggestions
for great salad bar offerings.
Corbis/SuperStock
● End your letter with a closing and your name.
include foods from all food
● Key the letter, and proofread the letter to make sure
groups. What ingredients do
you see in this salad? What food
it is free from errors. groups do they represent?
608 Unit 8 Food Combinations
608-619_FT_S_U08_CH39_139994.ind608 608 4/19/16 11:12:18 AM

Students may use a sample

business letter as a reference for
formatting their letters. Content
will vary slightly, but students
should give suggestions for
salad bar offerings. Letters
should be well-organized,
typed, and error free.

608
 Reading Guide
CHAPTER 39
Before You Read
Preview Examine the photos, figure captions, and headings in this chapter.
FOCUS
Think about how salads can include foods from all the food groups.
Bell Ringer Activity
Read to Learn
Key Concepts Wide World of
● List and describe seven types of salads. Salads
● Explain how to wash and store salad greens. Ask students to brainstorm
● Identify different types of salad dressings and explain how as many different salads as
to prepare them. they can. Encourage them
● Describe four methods for serving salads. to include those made with
Main Idea pasta or grain. Then, ask stu-
D Salads are mixtures of raw or cooked ingredients that can be dents: What do they all have
creatively prepared to suit a variety of tastes and purposes.
in common? How do the
salads differ? Are they served
Content Vocabulary before dinner, as a main
You will find definitions for these words in the glossary at the course, a side, or dessert?
back of this book. Are some more nutritious
■ salad ■ temporary emulsion than others? Explain.
■ crouton ■ permanent emulsion
■ tabbouleh ■ vinaigrette
■ molded salad ■ mayonnaise Preteaching
■ tossed salad ■ cooked dressing
Vocabulary
■ salad dressing ■ dairy dressing
Have students use index cards
■ emulsion
to create flash cards for each
Academic Vocabulary vocabulary word. The front
You will find these words in your reading and on your tests. Use of each card should have
the glossary to look up their definitions, if necessary. the word. On the back, have
● minimal students write the word’s
● restore definition.
Graphic Organizer Graphic Organizer
Use a graphic organizer like the one below to identify and (A temporary emulsion is a
define types of emulsions. mix of liquids that quickly sep-
arates when not stirred. A per-
TEMPORARY EMULSION PERMANENT EMULSION manent emulsion is a mix of
liquids that will not separate.)

Graphic Organizer Go to connectED.mcgraw-hill.com

to download this graphic organizer.

Chapter 39 Salads & Dressings 609

Reading Guide
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Before You Read D Develop Concepts

Point out to students that, in addition to raw
or cooked vegetables and other ready-to-eat
foods, salads can include meats, grains, and
pastas. Salads also can be served as appetiz-
ers, entrees, side dishes, and desserts.
Main Idea Discuss the main idea with stu-
dents. Ask students: What type of salads can
be served as a dessert? (Answers will vary, but
may include: fruit salads, gelatin or jello sal-
ads, ambrosia salad, frozen fruits salads, and
molded salads.)

609

CHAPTER 39
TEACH
Discussion Starter
A Healthful Contribution
Ask students: Do you consider
all salads to be a healthful con-
tribution to your diet? Can a
fast-food salad be healthful?
Explain. (Answers will vary.
Most salads are healthful, but
it depends on their particular
ingredients. A fast-food salad
can be healthful if it contains
raw vegetables, grilled meat,
and a low-fat dressing served on
the side. Processed meats and
too much salad dressing can
make a salad unhealthful.)
C Critical Thinking
Evaluate a Recipe Tell stu-
dents: Visit your favorite res-
taurant and choose a salad that
you have never had before.
Write a review of the salad that
evaluates the taste, quality of
the ingredients, dressing, and
overall healthfulness. Students
should recommend changes to
improve the salad. (Answers
will vary, but students’ reviews
should discuss the taste, ingre-
dients, and healthfulness of the
salad. Students should support
their ideas with details.)
W1 Writing Support
Prepare a List
Whip Up a Waldorf Ask stu-
dents to imagine that they are
preparing a Waldorf salad for
a luncheon. Tell students to list
the steps involved in this prepa-
ration. Students should explain
how to prevent the apples in
the salad from turning brown.
(Answers will vary. Students
should show an understand-
ing of what a Waldorf salad is,
what its ingredients are, and
608-619_FT_S_U08_CH39_139994.ind610 610
the steps involved in its prepa-
ration. Students may mention
that using citrus juice will keep
the apples from turning brown,
or their list may indicate that
apples should not be prepared
until the salad is almost ready.)
610
Types of Salads
A salad is a mixture of raw or cooked
vegetables and other ready-to-eat foods,
usually served with a dressing. Salads can
be appetizers, entrées, side dishes, and even
desserts. Salads made with fresh ingredients
and minimal, or a small amount of, fat are
healthful food choices.
Salads can be made with foods from all of
the food groups. Salads come in sweet and
savory varieties and can feature vegetables,
fruits, grains, and protein foods.
Vegetable Salads
Vegetable salads are made with raw, cooked,
or canned vegetables. Vegetable salads usually
accompany a meal, but they can sometimes be
a main dish.
Cole slaw and potato salad are two well-
known vegetable salads. Cole slaw is shred-
ded cabbage mixed with oil and vinegar or a
creamy dressing. Potato salad is sliced or cubed
cooked potatoes mixed with mayonnaise and
seasonings. Both cole slaw and potato salad
can be accented with other vegetables, such
as carrots, for extra fiber, flavor, crunch, color,
and nutrition.
Caesar salad is another popular vegetable
salad. It is made from romaine lettuce with
a dressing that traditionally consists of olive
oil, lemon juice, salt, pepper, Worcestershire
sauce, yogurt, and Parmesan cheese. The salad
W1 is topped with croutons, small pieces of bread
made crisp by baking at a low temperature.
They are always added to a salad last so they
are crisp when served. The salad is named
for its creator, Caesar Cardini, and not for the
Roman emperor.
Savory Salad
A salad with varied greens makes a nutritious, tasty
meal accompaniment. What is the benefit of adding
additional vegetables, such as carrots or celery, to a
salad like the one shown here?
610 Unit 8 Food Combinations
Explore the Photo
Caption Answer Adding other vegetables
provides extra fiber, flavor, crunch, color, and
nutrition.
Fruit Salads
Fruit salads can provide as much variety as
vegetable salads. Ambrosia salad, for example,
combines the sweetness of mandarin oranges,
bananas, cherries, miniature marshmallows,
and flaked coconut with the texture of pecans
C
and tang of pineapple chunks and sour cream.
Waldorf salad mixes diced apples, sliced celery,
chopped walnuts, and mayonnaise. A refresh-
ing, light dressing can be made with fruit vin-
egars or spiced citrus juice.
A rich, sweetened dressing turns fruit salad
into a dessert. You can mix fruit with cream
cheese thinned with evaporated milk or pud-
ding cooked with juice. Frozen fruit salads
are usually made with fruits and gelatin, plus
mayonnaise, cream cheese, or cream.
Cooked Grain Salads
Any grain can be used in a salad. You can
dress grains lightly with oil, vinegar, salt, and
pepper or toss them with a creamy dressing.
For color and texture contrast, you can add
diced bell pepper, sliced olives, or parsley.
Tabbouleh (t`-=b<-l#) is a Middle Eastern salad
of cooked bulgur, chopped tomatoes, onions,
parsley, mint, olive oil, and lemon juice. Poly-
nesian rice salad features rice mixed with
pineapple chunks and orange juice sweetened
with honey.
Emilio Ereza/Pixtal/age fotostock
4/19/16 9:26:17 AM 6
Discussion Ask students: What other nutri-
ents do salads provide? (Answers will vary.
Depending upon the ingredients used, salads
can provide everything from complex carbo-
hydrates, protein, and vitamins and minerals to
phytochemicals and dietary fiber.)

TECHNOLOGY
FOR TOMORROW
Salads in Space
Astronauts must go without fresh fruits and
vegetables for most of their stay in space. The
practice of space farming, however, could change
that. Already, astronauts have grown produce on
the International Space Station. One experiment
involved growing soybean seeds. The plants
thrived in a special growth chamber under con-
ditions monitored and controlled by scientists
on earth. The soybeans were the first crops to
be sprouted, raised to maturity, and harvested
entirely in outer space, and were similar physi-
cally and biologically to their earthly counter-
parts. In the future, scientists hope to grow a
variety of crops in space. Someday, astronauts
may be able to enjoy fresh salads from their own
space gardens.
Get Involved In addition to changing the
diets of astronauts, how might space farming
affect people on earth? Research this topic and
write a paragraph about your findings.
Grain salads tend to be more flavorful if pre-
pared warm and then chilled for serving. Hot
grains absorb dressings and seasonings better
than cold grains. To dry drained, cooked pasta,
spread it onto a paper towel-lined baking sheet
and roll it gently.
Dry Bean Salads
You can make bean salads with lentils,
all kinds of beans, and different seasonings
and dressings. You might combine navy and
pinto beans with diced tomatoes, sourdough
croutons, rice vinegar, and basil. Three-bean
salad is a popular mix of common types of
beans in oil and vinegar. Seasoned lentils make
a tasty cold salad as well. Adding beans to a
tossed green salad makes it more filling. There
are many recipes for cold salads mixing beans
and cold cooked rice with a vinaigrette.
TECHNOLOGY
608-619_FT_S_U08_CH39_XXXXXX.ind611 611
FOR TOMORROW
Answer Answers will vary
slightly but may note that growing produce in
space may help to improve farming techniques
on earth. If crops become difficult to grow on
earth due to lack of space or climate changes,
scientists may find ways to grow them in space.
Cooked Meat, Poultry, Fish,
and Egg Salads
Chopped salads are made with cooked
meat, poultry, fish, or eggs. Chop the main
ingredient, then mix it with seasonings and
diced vegetables. Onions, celery, and bell pep-
pers are common additions. Most chopped sal-
ads are paired with dressing made with sour
W2
cream or mayonnaise. You can also try tasty
light dressings, including lime juice and honey
or rice vinegar and sesame oil.
Combination Salads
A combination salad puts together several
different foods. Combination salads can be
side dishes or entrées. Greens, tomato wedges,
and slices of hard-cooked egg make a filling
side salad. Adding strips of ham, turkey, and
cheese makes a chef’s salad, which is served
as a main dish.
Niçoise salad, for example, is a French salad
made with tomatoes, anchovies, black olives,
green beans, tuna, new potatoes, and hard-boiled
eggs, served with an Italian dressing. Other ingre-
dients might include capers, shallots or onions,
cucumber, artichoke hearts, or raw peppers.
A wilted salad consists of leafy dark greens
and crumbled bacon drizzled with a dressing
of hot bacon fat, sugar, and vinegar. The hot fat
wilts the greens, warming and softening them.
You can also add hard-cooked eggs, tomatoes,
mandarin oranges, or cashews.
Leftovers are perfect ingredients for combi-
nation salads. Toss cooked vegetables, meat,
or eggs with various greens or grains to make
interesting combinations.
Molded Salads
A molded salad is a salad made with gela-
tin that thickens and conforms to the shape of
a container called a mold. In the past, extract-
ing gelatin from meat and bones was a costly
process, and molded salads were rare and
expensive. Today, purified gelatin is inexpen-
sive. It is available as an unflavored powder
and in sweetened, dry mixes with many differ-
ent fruit flavors. You can also buy gelatin made
from non-animal sources.
Chapter 39 Salads & Dressings 611
W2 Writing Support 12/13/14 6:14:48 PM
Write a Report
Salad Suggestions Tell students: You manage a
successful catering company. The owner has asked
you to come up with three potential candidates for
a new chopped salad to add to the menu. Write a
report that offers suggestions for three combina-
tion salads. (Reports will vary slightly, but students
should: identify three combination salads that
could be added to the menu. Students should jus-
tify their suggestions with specific reasons.)
CHAPTER 39
TEACH cont.
S Skill Practice
Guided Practice
Identify In one sentence, stu-
dents should identify a com-
bination salad and explain
how the salad can be part of
a complete, healthful meal.
(Responses will vary slightly,
but students may include: A
Niçoise salad is an example of
a combination salad that can
be easily used as a side dish
or an entrée in a complete,
healthful meal.) L1
Describe Ask students to
name and describe two
types of combination salads.
(Answers will vary slightly, but
S may include: Niçoise salad is
made with tomatoes, ancho-
vies, black olives, green beans,
tuna, new potatoes, hard-
boiled eggs, Italian dressing,
and might also include capers,
shallots or onions, cucumber,
artichokes, or raw peppers. A
wilted salad is made of leafy
dark greens and crumbled
bacon, drizzled with a dress-
ing of bacon fat, sugar, and
vinegar, and may also include
hard-cooked eggs, toma-
toes, mandarin oranges, or
cashews.) L2
Apply Have students write
a paragraph in which they
describe a combination salad
and explain why leftovers can
be perfect ingredients for com-
bination salads. (Paragraphs
will vary, but students should
include a recipe for a combi-
nation salad, and explain that
leftovers are perfect ingredi-
ents for combination salads
because a combination salad
puts together a variety of dif-
ferent foods, including cooked
vegetables, meat, or eggs, and
various greens or grains.) L3
611

CHAPTER 39
TEACH cont.
S Skill Practice
Guided Practice
Identify Ask students to
describe a molded salad and
identify how gelatin allows
it to thicken. (Answers may
include: A molded salad is made
with gelatin that thickens and
conforms to a mold. Gelatin
is made of long amino acid
chains. Adding hot water breaks
the bonds that hold the chains
together. As the mixture chills,
these chains reunite in a new
structure, which thickens to
hold itself together.) L1
Explain Ask students to
explain why some molded
salads have a layered look.
Ask students: If you do not
want layers, how can you dis-
tribute the foods evenly in a
mold? (Answers may include:
As a molded salad sets, gela-
tin traps foods. Lightweight
ingredients will float to the
top. Heavier foods will drop to
the bottom. This creates a lay-
ered look. To distribute foods
evenly, fold them in as soon
as the mixture has thickened
to the consistency of cold egg
whites.) L2
Apply Have students imag-
ine that they are planning
to prepare a molded salad
for an office party. Ask stu-
dents to write a paragraph
in which they identify fruits
which should not be used and
explain why. Ask students:
What is another way to add
these fruit flavors in the salad?
(Paragraphs may include:
Fresh and frozen pineapples,
mangoes, kiwifruit, and papa-
yas contain the enzyme bro-
melin, which digests proteins
and keeps the gelatin mix-
ture from setting. Cooked or
canned forms of these fruits
and juices can be used instead
because cooking deactivates
the enzyme.) L3
612
Working with Gelatin
Gelatin dissolves in hot water. Like egg pro-
tein, gelatin is made of long amino acid chains.
Adding hot water breaks the bonds that hold
the chains together. As the water and gelatin
chill in the refrigerator, these chains reunite in
a new structure. Water is trapped in this new
protein network, which thickens to hold itself
together. Through this process, gelatin can “tie
up” as much as 100 times its weight in water.
One tablespoon of unflavored gelatin can set
2 cups of liquid.
Before it sets, gelatin traps other foods, such
as fruits, vegetables, cooked shrimp, chopped
nuts, cottage cheese, or salsa. Lightweight
foods, including bananas, apples, pears, and
celery, tend to float to the top. Heavier foods,
including poultry, fish, grapes, citrus fruits,
canned fruits, and many vegetables, drop to
the bottom. This can create an attractive lay-
ered look. If you would rather distribute foods
evenly, fold them in as soon as the mixture
has thickened to the consistency of cold egg
whites.
A few fruits produce unwelcome results in
S gelatin salads. Fresh and frozen pineapples,
mangoes, kiwifruit, and papayas contain the
enzyme bromelin, which digests proteins and
keeps the gelatin mixture from setting. Cooked
or canned forms of these fruits and juices will
work because the heat of cooking or process-
ing deactivates the enzyme.
Molding a Salad
Follow these steps to create a molded
salad:
1. Dissolve the gelatin. Mix the gelatin with
hot water until it dissolves, according to pack-
age directions.
2. Add mix-ins. Mix the salad ingredients into
the gelatin.
3. Pour into the mold. Lightly oil the inside
of the mold or rinse it with cold water so the
salad will be easier to remove later. Then pour
in the gelatin mixture. You can choose a ring
mold or one with a tiered design or intricate
details.
4. Chill. Refrigerate the molded salad until it
is completely set.
612 Unit 8 Food Combinations
Explain Any grain, including rice,
bulgur, barley, or pasta, can be used in
a cooked, chilled salad. Grains can be
dressed with oil, tossed with dressing,
and combined with other foods.
5. Remove from the mold. Dip the mold almost
to the rim in warm (not hot) water for about
10 seconds. Watch a timer so the gelatin does
not melt. Lift it from the water, and shake it
slightly to loosen the gelatin. Run the tip of
a small, pointed knife between the salad and
the rim of the mold to loosen the edges of the
salad from the mold. Place a serving plate S
upside down on top of the mold. Invert the
plate and mold together so the plate is on the
bottom. Shake gently again, and lift off the
mold. If necessary, repeat the steps until the
salad is released. Slide the salad carefully to
center it on the plate. This is easier if you rinse
the plate in cold water first.
Explain How can a
salad be made with grains?
Salad Greens
Figure 39.1 shows and defines several pop-
ular greens used in salads. Mixing different
kinds of greens adds interest to a tossed salad.
When greens, other chopped or sliced vegeta-
bles and a dressing are mixed together, they
are a tossed salad.
Selecting Greens
In the supermarket, greens may be sold
either in bulk or premixed and packaged.
If you keep a home garden, check to see what
varieties of greens grow well in your area.
When you buy salad greens, keep in mind
that color is the key to nutrition. The greener
the greens are, the more vitamin A they con-
tain. Examine greens for brown spotting, called
rust, or other signs of disease or spoilage. If
you buy packaged greens, look for the sell-by
date to get the freshest product.
When buying greens, consider the recipe
and dressing you plan to use. Some salad reci-
pes work best with certain greens. Romaine,
for example, is typically used for Caesar salad.
Iceberg lettuce is often cut into wedges and
served with blue cheese dressing. Crisp greens,
such as iceberg and romaine, hold up better
under thick, creamy dressings than soft greens
such as mesclun and watercress.
 Figure 39.1 A Guide to Salad Greens
A Variety of Flavors Salad greens have different colors, shapes, tex-
tures, and flavors, from mild to sharp. Which of the greens shown here
have a nutty flavor? Which have a bitter flavor?
Romaine (r%-=m@n)
Long, narrow head of loosely
packed leaves. Outer leaves
are dark green, and center
leaves are pale green. Crisp
texture with a sharp, nutty
flavor. Most nutritious lettuce.
(l to r, t to b)(1, 2, 5, 6)Copyright © FoodCollection; (3)McGraw-Hill Education; (4)Ingram Publishing/SuperStock; (7)lynx/iconotec.com/Glow Images; (8, 10)I. Rozenbaum & F. Cirou/PhotoAlto; (9)Author’s Image/Glow Images
Mesclun (=mes-kl`n)
A popular mix of various
types of young, small greens.
Sold in bulk or prepackaged.
Arugula (`-=r<-g`-l`)
U Small, bright green, smooth
leaves. Sold in small
bunches. Highly perishable.
Tender texture with a pun-
gent, peppery, nutty flavor.
Butterhead Lettuce
Small head with loosely
packed leaves. Sweet flavor
with a tender, buttery texture.
Wash and handle gently to
avoid leaf damage. Bibb and
Boston are two varieties.
Radicchio (ra-=di-k#-%)
Small, loose head, either
round or long and narrow.
Colors vary from deep red
with white ribs to streaked
with pink, red, or green. Firm
texture with slightly bitter
flavor.
08-619_FT_S_U08_CH39_139994.ind613 613 Figure 39.1 A Guide to Salad
Greens
Caption Answer Romaine and arugula have
a nutty flavor. Escarole, curly endive, radicchio,
and watercress have a bitter flavor.
Discussion Ask students: Why might it be a
good idea to chill a salad bowl or plate before
serving a salad? (It helps the salad stay cold for
serving and eating.)
Iceberg Lettuce
Large, round, compact head
with pale green, crisp leaves.
Mild flavor. Low in nutritional
value.
Escarole (=es-k`-+r%l)
Flat, loose head of broad,
slightly curved leaves. Outer
leaves are green, and inner
leaves are yellow. Firm texture
with a slightly bitter flavor.
Endive
Sometimes called chicory.
Loose head of curled, lacy
leaves with bright green edges
and an off-white center. Best
mixed with other greens.
Leaf Lettuce
A loose bunch of crinkly
leaves. Crisp texture with a
mild flavor. Leaves are usu-
ally medium to dark green.
Some varieties have red-
tipped leaves.
Watercress
Small, dark green leaves.
Crisp texture with a slightly
bitter, peppery flavor. Grows
in running streams.
Chapter 39 Salads & Dressings
Mini Clip
Reading: Accessing Prior
Knowledge
A teacher helps students make connections
between what they know and the upcoming
reading selection.
CHAPTER 39
TEACH
U Universal Access
Visual Learners
Lots of Lettuce Obtain pic-
tures of the different salad
greens pictured in Figure 39.1.
Have students cut and paste
them on one side of index
cards. Have students write
the names of the different
salad greens on the backs of
the cards. Then have students
quiz each other using the
flashcards.
R Reading Strategy
Know Your Greens Ask stu-
dents: Which greens are the
R healthiest? Point out to stu-
dents that iceberg lettuce is a
standard at many salad bars
even though other greens are
more healthful in terms of
nutrient content. For example,
romaine lettuce has more cal-
cium, iron, and vitamins A and
C than iceberg. Ask students
to conduct research to find
the nutritional content for at
least five of the greens shown
in Figure 39.1. Ask students
to compare their findings and
use a chart to rank the greens
from the most to least nutri-
tious. (Answers will vary, but
students should identify the
nutritional content of at least
five greens from Figure 39.1
and use a chart to rank their
findings from most to least
nutritious. Have students
share their findings and rank-
ing with the class.)
613
4/30/16 2:18:47 PM
613

CHAPTER 39
TEACH cont.
W Writing Support
Salad Prep 101 Have students
imagine: You are a server at
a restaurant and a customer
has just requested a new salad
because the greens taste gritty.
Your manager wants you to cre-
ate a How-To list for washing
and storing salad greens. (Lists
should demonstrate knowl-
edge of the proper procedure
W
for washing and storing salad
greens, including: Wash all
salad greens, even those that are
prewashed and prepackaged.
Drain, pat the greens dry, and
refrigerate them.)
ASSESS
Quiz
Ask students to answer the fol-
lowing questions:
1. What are croutons, and
when should they be added
to a salad? Why? (Croutons
are small pieces of bread
made crisp by baking or sau-
téing. They are always added
to a salad last so they are
crisp when it’s time to serve.)
2. Which salad is made from
assorted fruits and gelatin
plus mayonnaise, cream
cheese, or cream combined
and frozen? (A frozen fruit
salad.)
3. Define tabbouleh. (A Middle
Eastern salad of cooked
bulgur, chopped tomatoes,
onions, parsely, mint, olive
oil, and lemon juice.)
Mini Clip
608-619_FT_S_U08_CH39_139994.ind614 614
ELL:
Assessment
Planning and
Management
Lois Moseley, author and
educator, discusses planning
for, and evaluation of, an
assessment.
614
Rinsing Greens
To rinse away soil and potentially harmful bacteria,
pull leaves away from the bunch and wash or soak
in cold water. How should you clean a head of iceberg
lettuce?
Cleaning Greens
Washing greens rinses away the soil, as well
as harmful bacteria. Wash, drain, and refriger-
ate salad greens as soon as possible after buy-
ing to help them stay crisp.
To clean most greens, pull the leaves away
from the bunch and wash them individually
under cold, running water. You may want to
soak them for about ten minutes to rehydrate
their cells and restore, or renew, crispness.
Drain the leaves well, placing each one, stem-
side down, in a colander so the water drains
off easily. You may need to pat the greens dry
with a clean cloth or paper towel before stor-
ing them.
!
Iceberg lettuce requires a different clean-
Safety ing technique. Hold the head of lettuce in your
hands, core-side down. Strike the core firmly
Matters on a counter to loosen it. Pull out the core and
FDA Food Recalls let cold water run into the cavity for a minute,
Like other foods, fresh fruits and vegetables can until it pours out between the leaves. Let the
contain harmful bacteria that lead to cases of head drain in a colander, core-side down.
foodborne illness, some of them widespread. It is a good idea to wash all greens, even pre-
For example, many people across the country washed greens, to get rid of dirt and bacteria.
may suffer Salmonella poisoning from eating Always wash mixed greens bought in bulk.
contaminated tomatoes. In such instances, the
Food and Drug Administration prevents fur- W
ther illness by issuing a recall of the food or a Storing Greens
warning to consumers not to eat it, tracing the
Drain salad greens as thoroughly as pos-
tainted tomatoes back to their source and con-
sible before storing them. Water hastens spoil-
ducting an investigation. In additon to alerting
major news outlets, the FDA publishes all food age. Water also dilutes salad dressing, making
recalls and warnings on its Web site. a watery salad.
Joe Madeira/Stockbyte/Getty Images
! What Would You Do? A newspaper A salad spinner makes it easy to drain
reported that some spinach in the United States washed greens. This tool has an outer plastic
was contaminated with E. coli. You have not bowl and an inner perforated basket. Pressing
heard much about it lately, and want to make a
a button or turning a handle spins the inner
spinach salad. What will you do to be safe?
bowl. As it spins, the water flies off the leaves
and is caught in the outer bowl.
614 Unit 8 Food Combinations
Explore the Photo
4/19/16 9:46:17 AM 6
Caption Answer Loosen the core by strik-
ing it against a counter. Pull out the core and Answer Answers will vary, but stu-
let cold water run into the cavity for a minute. dents should convey an understanding that
Drain, core side down, in a colander. they need to get information on whether
foods are safe by using a reliable source like
Discussion Ask students: Why should all salad
the FDA.
greens be washed? (To remove any dirt and
harmful bacteria that might multiply in the
refrigerator. Also, washing and chilling helps
greens stay crisp.)
 Keep washed and drained greens wrapped
in a dry paper towel and refrigerated in a plas-
tic container or a large plastic bag. Most greens
are best when used within one week. Iceberg
lettuce holds its quality for about two weeks. If
W
greens look limp, immerse them for a few min-
utes in ice water and dry them just before mak-
ing the salad. To prevent enzymatic browning,
tear greens or cut them with a plastic lettuce
knife rather than a metal knife.
Explain Is it
necessary to wash packaged, pre-washed
or ready-to-eat greens?
Salad Dressings
Some salads are so flavorful that you could
eat them with just a splash of lemon juice and
a sprinkling of herbs or seeds. Many people
like to add salad dressing, a seasoned mix-
ture, often consisting of oil and vinegar, used
to flavor a salad. Salad dressing also acts
as a binder, holding the salad ingredients
together.
Dressings add almost all of the fat and most
of the calories in many salads. Use just enough
dressing to give flavor, and choose low-fat and
nonfat dressings whenever you can. It is polite
to offer a variety of dressings at the table so
people can choose the type and amount they
want.
The dressing you serve should complement
the other flavors in the salad. Experiment to
find combinations you like.
Look for reduced-fat or fat-free varieties of
bottled dressing. Packaged mixes often give
directions for low-fat options. Make packaged
dressings ahead of time so that the seasonings
can blend.
Making your own salad dressing gives the
freshest flavor. It also gives you more control
C over ingredients. You can limit the amount of
fat in the dressing and experiment with herbs,
spices, and interesting additions.
Most salad dressings are emulsions. An
emulsion is a mixture of two liquids that nor-
R mally do not combine, such as oil and vinegar.
A mixture of oil and vinegar thickens as the
608-619_FT_S_U08_CH39_XXXXXX.ind615 615
Explain It is a good idea to wash all
greens, even pre-washed ones, to get
rid of dirt and bacteria.
Unstable and
Stable
Emulsions do not form spontaneously. One way to
create them is through energy input, such as shaking
or stirring. An emulsion created by energy, however,
will quickly separate once the motion stops, because
it is unstable. Emulsifiers, such as the lecithin found
in egg yolks, are substances that cause emulsions to
become stable.
Procedure Prepare a salad dressing by combining
½ cup vegetable oil, ½ cup balsamic vinegar, and
herbs of your choosing. Emulsify it by shaking, then
let it destabilize. Next, add the yolk of one large egg,
and shake the dressing.
Analysis In writing, record your observations of
how the dressing changes from an unstable to a
stable emulsion.
liquids are evenly dispersed in very fine drops.
However, an oil-and-vinegar blend is only a
temporary emulsion, an emulsion that quickly
separates when not stirred. When mixing stops,
the oil and vinegar droplets separate from each
other. Eventually, the two liquids separate. That
is why it is necessary to shake oil-and-vinegar
dressings before using them.
Some dressings are permanent emulsions.
A permanent emulsion is a mix of liquids
that will not separate. To turn a temporary
emulsion in to a permanent emulsion, you
need an emulsifier, a substance that keeps the
oil and vinegar blended. Egg yolk is an effec-
tive emulsifier.
Making Vinaigrettes
The simplest salad dressing is vinaigrette
(+vi-ni-=gret), sometimes called French dressing.
A vinaigrette is a mixture of oil, vinegar or
lemon juice, and seasonings.
The basic recipe for vinaigrette is 3 parts
oil to 1 part vinegar or juice. Whisk the oil
steadily into the other ingredients until the two
liquids thicken and blend. Add seasonings,
such as salt and pepper, to taste. A vinaigrette
is a temporary emulsion, so it requires shaking
before use.
Chapter 39 Salads & Dressings
12/13/14
Answer Students’
recorded observations
will vary slightly, but
should note the appearance of the oil and
vinegar mix before it is shaken, how long it
remains emulsified after shaking stops, and
how its appearance changes after the addi-
tion of the egg yolk.
CHAPTER 39
RETEACH
C Critical Thinking
Assess Homemade Dressings
Ask students: What is the value
of making your own salad
dressing? What are the advan-
tages of using a homemade
dressing rather than a store-
bought dressing? (Answers will
vary, but may include: Making
your own salad dressing gives
the freshest flavor; it gives you
more control over ingredients,
and the amount of fat in the
dressing; it allows you to exper-
iment with herbs, spices, and
other interesting additions.)
R Reading Strategy
Contrast Emulsions
Reiterate to students that
most salad dressings are emul-
sions. Ask students to conduct
R research online to determine
the difference between a tem-
porary emulsion and a perma-
nent emulsion. Then, have stu-
dents use a graphic organizer
to illustrate their answer. Ask
students: What is the differ-
ence between basic balsamic
vinaigrette and an emulsified
balsamic vinaigrette dressing?
(Answers will vary: A tem-
porary emulsion is an emul-
sion that quickly separates. A
temporary emulsion dressing
must be shaken before use. A
permanent emulsion dress-
ing is a mix of liquids that
will not separate, and does
not need to be shaken before
use. Emulsified balsamic
vinaigrette is similar to basic
balsamic vinaigrette dressing,
615
except egg yolk or mustard has
been added to keep the dress-
ing unified and the oil and vin-
egar from separating.)
7:01:03 PM
615
 Making Mayonnaise
CHAPTER 39 Mayonnaise is a thick, creamy dressing
that is a permanent emulsion of oil, vinegar
or lemon juice, egg yolks, and seasonings.
It is vinaigrette with egg yolks added as an
ASSESS emulsifier. To make mayonnaise, very slowly
drizzle and blend the oil into the other ingre-
dients with a whisk. The oil must break down
Online Study Tools into tiny droplets and be coated with yolk so
Send students to connectED.
this is a gradual process. Mustard, both the
mcgraw-hill.com for spice and the condiment, is a secondary emul-
Homework, Reteaching, and sifier in many mayonnaise recipes and in some
Enrichment activities. vinaigrettes.
Drenched or Drizzled
A few tablespoons of salad dressing can contain
substantial fat and calories. On a salad dressing
label, 2 grams of saturated fat per tablespoon
may seem minimal, but if you pour on 5 table-
spoons, that is nearly half a day’s recommended
limit of saturated fat. Pay attention to the quan-
tity you use. Salads drizzled in a little dressing
often taste better than those that are drenched
in a lot of dressing. You can also have dressings
served on the side.

Chapter Review Due to concerns about Salmonella contami- Think About It What is the fat and calorie con-
Have students complete nation, some new recipes for making mayon- tent of a dressing you typically use? How much
the Chapter 39 Review and naise call for cooking the egg mixture before fat and calories are in the amount you usually
adding the oil. If you want to make a recipe that add to your salad?
Applications.
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Commercially prepared mayonnaise and refrigerator or freezer beforehand helps the
PDF Pass

cooked dressings, which by law are called
salad dressings, are emulsified with both pro-
teins and starches. Starches are useful as egg
yolk replacers in reduced-fat dressings. They
Describe The basic recipe appear on ingredient lists as cellulose gel,
for vinaigrette is 3 parts oil to maltodextrin, xanthan (=zan-th`n) gum, and
1 part vinegar or juice. gum arabic.
Making Dairy Dressings
A dairy dressing is a dressing made
with buttermilk, yogurt, sour cream, or cot-
tage cheese, and seasonings. Dairy dressings
are usually enhanced with other ingredients.
Ranch dressing, for example, includes chopped
green onion, ground pepper, thyme, and gar-
lic. A blend of yogurt, brown sugar, cinnamon,
and frozen juice concentrate makes a creamy
dressing for fruit salad.
Describe What is the
basic recipe for vinaigrette?
salad stay cold for serving and eating. Salads
can be served tossed, arranged, layered, or
bound.
Tossed Salads A tossed salad is usually a mix-
ture of greens and a dressing, often mixed with
other vegetables. Tossed salads are mixed well,
with ingredients distributed throughout.
Arranged Salads An arranged salad is a salad
with ingredients placed in an attractive pat-
tern. For example, you could place wedges
of tomato in a fan around a scoop of chicken
salad on a bed of lettuce.
Layered Salads A layered salad is like an
arranged salad, except that ingredients are placed
in layers one on top of the other, rather than in a
flat pattern on the plate. Serve a layered salad in
a glass bowl for the best visual effect.
Bound Salads A bound salad is held together
tightly by a thick, usually creamy dressing. Cole-
slaw is a popular bound salad.

616 Unit 8 Food Combinations

CLOSE
Turn Over a New Leaf Have students
develop a salad recipe as a class. Have them
choose any of the salad types or invent a
variant of their own. Encourage them to
choose healthful, tasty ingredients and pres-
ent their salad in an attractive manner. Have
students discuss the recipe with the class.
Answer Answers will vary depending on the
dressing used. For example, if students use a
dressing that contains 4 grams of saturated fat
and 130 calories per tablespoon, but usually
add 3 tablespoons to their salad, they consume
12 grams of saturated fat and 390 calories.

616
 CHAPTER 39 Review & Applications
CHAPTER 39
Content and Academic
Vocabulary Review
After You Read 1. Students should create a
crossword puzzle with the
Chapter Summary vocabulary words as answers
Salads are mixtures of raw or cooked vegetables and other ready-to-eat foods. and their definitions as clues.
There are several types of salads suitable for different tastes, meals, and occa-
sions. Many salads include greens. Greens should be selected with care, cleaned Review Key Concepts
thoroughly, and stored properly. Salad greens vary in taste, texture, and appear- 2. Seven different types of sal-
ance. Dressings are seasoned mixtures that are often used to flavor salads. They ads are: vegetable salads,
should be chosen to complement other flavors. Many types of salad dressing can which are made exclusively
also be made at home. Creativity and presentation help make salads tasty and with raw, cooked, or canned
appealing. Salads can be served in different styles. vegetables; fruit salads, made
with fruit alone or with fruit
and other additions such as
Content and Academic Vocabulary Review nuts, or cream cheese; cooked
1. Use each of these content and academic vocabulary terms to create a crossword grain salads, which consist of
puzzle on graph paper. Use the definitions as clues. any grain cooked, dressed or
combined with other foods,
Content Vocabulary Academic Vocabulary
■ salad (p. 610) ■ temporary emulsion (p. 615) ● minimal (p. 610)
and chilled; dry bean salads,
■ crouton (p. 610) ■ permanent emulsion (p. 615) ● restore (p. 614)
which may include all kinds of
■ tabbouleh (p. 610) ■ vinaigrette (p. 615)
beans, different seasonings,
■ molded salad (p. 611) ■ mayonnaise (p. 616)
and dressing; cooked meat,
■ tossed salad (p. 612) ■ cooked dressing (p. 616)
poultry, fish, and egg salads,
■ salad dressing (p. 615) ■ dairy dressing (p. 616)
in which a main ingredient is
■ emulsion (p. 615)
chopped and mixed with sea-
sonings and diced vegetables;
combination salads, in which
Review Key Concepts several different foods, such
2. List and describe seven different types of salads. as greens, tomato wedges,
3. Explain how to wash and store salad greens. and hard boiled eggs, are put
4. Identify different types of salad dressings and explain how to prepare together; and molded salads,
them. made with gelatin that thick-
5. Describe four methods for serving salads. ens and conforms to the shape
of a mold.
Critical Thinking 3. To clean most greens, pull the
6. Evaluate Marisa’s claim that all salads are healthful. leaves away from the bunch
7. Identify whether a cook who mixes canned tuna with onions, chives, olives, and wash them individually
walnuts, mayonnaise, and herbs has made a salad or a sandwich filling. under cold, running water.
8. Create a recipe for a dry bean salad that contains a food from the Leaves should be drained well
following food groups: meat and beans, milk, vegetable, grains.
upside down in a colander
9. Explain how the tropical molded salad that Sam made could have turned
and patted dry. To clean ice-
out watery, even though he chilled it for two days.
berg lettuce, remove the core
10. Describe the best salad serving style to use with picky eaters who may
and let cold water run into
not like every ingredient.
the cavity until it pours out
between the leaves. Drain it
in a colander, core-side down.
Chapter 39 Review & Applications 617

Store greens in the refrigerator wrapped in
a dry paper towel and kept in a plastic con-
08-619_FT_S_U08_CH39_139994.ind617 617
tainer or large plastic bag.
4. Types of salad dressing are: vinaigrette,
which is made with oil, vinegar or lemon
juice, and seasonings; mayonnaise, which
is a permanent emulsion of oil, vinegar or
lemon juice, egg yolks, and seasonings;
cooked dressing, which is made by cooking
fat and water with starch paste; and dairy
dressing, which is based on buttermilk,
yogurt, sour cream, or cottage cheese, with
seasonings added.
5. Salad may be served: tossed, or mixed well
with ingredients distributed throughout; 4/19/16 9:48:27 AM
arranged, with ingredients placed in an
attractive pattern; layered, with ingredients
placed in layers; or bound, held together by a
thick, usually creamy dressing.
Critical Thinking
6. Answers should note that salads are only
as healthful as their ingredients. Salads
made with fresh ingredients and minimal
fat are healthful food choices. However,
many salads are high in saturated fat,
sugar, or empty calories.
7. The cook has made both a salad and a
sandwich
filling.
8. Descriptions will vary, but should include
one item from each of the foods men-
tioned. For example, one salad may include
lentils (meat and beans), crumbled feta
cheese (dairy), diced bell peppers (vegeta-
ble), and macaroni (grains).
617
CHAPTER 39
9. Sam must have used either
fresh or frozen tropical fruits
such as pineapple, mangoes,
kiwifruit, or papayas. In their
fresh and frozen forms, these
fruits contain the enzyme bro-
melin, which digests proteins
and keeps the gelatin mixture
from setting.
10. Arranged salads allow picky
eaters to enjoy the ingredi-
ents they like and avoid the
ones they do not.
11. All team members should
participate in oral presen-
tations. Answers will vary
depending on the salad
prepared. For example, one
group may prepare a recipe
for tabbouleh. Team members
may share that this recipe
is used in cultures through-
out the Middle East, includ-
ing Syria and Lebanon. If a
recipe called for white rice
instead of bulgur, they may
note that it has been modi-
fied to suit American taste.
Improvements may include
chopping the parsley into
smaller pieces.
12. The romaine lettuce is the
most nutritious option,
because it is the dark-
est green. The greener the
greens, the more vitamin A
they contain.
13. Reports and presentations
will vary depending on the
vegetables students choose
to research. Students should
present useful information
clearly enough for their
classmates to take notes and
apply it if they choose to
plant a garden.
618
CHAPTER
39 Review & Applications
12. Salad Bar Selection Joni wants to assem-
11. Ethnic Salads ble a nutrient-packed salad from the salad
Thousands of bar at her school cafeteria. She knows she
will pile an assortment of colorful vegeta-
different salads
bles, dry beans, and cooked grains on a bed
are enjoyed all
of lettuce. But what type of lettuce should
over the world. The cuisine of virtually
she choose? The salad bar offers iceberg let-
every culture features its own type of
salad. tuce, pale green butterhead lettuce, or dark
green romaine lettuce. Which is the most
Procedure Explore ethnic salad recipes, nutritious option and why?
and choose one to prepare. You might
select a recipe from the culture of one
of your classmates. Prepare the recipe,
and share samples in class.
13. Grow Your Own Choose a vegetable that
Analysis In an oral presentation, you enjoy in salads, such as lettuce, carrots,
answer these questions: What is the or beets. Use the Internet to research how
ethnic origin of the salad you pre- to grow the vegetable in a garden in your
pared? Is the salad authentic, or has it region. What type of soil and sunlight does
been modified to suit American taste? the vegetable require? When is the best time
How did it taste? Did your classmates of year to plant it? When should it be har-
like it? What improvements would you vested? Is it best grown from seeds or from
make? small plants? How can it be used in salads?
Write a one-page report of your findings, and
share it in a presentation to the class.
Real-World Skills
Problem- 14. Choose a Dressing For a special meal with his grandmother, Leo
Solving made a salad of cooked, chilled artichoke hearts. He thought they
Skills would taste great drizzled with vinaigrette dressing, and used oil and
vinegar to make some. Then he remembered his grandmother liked to
eat artichoke hearts with mayonnaise. What can he do?
Interpersonal 15. Demonstrate Skills Follow your teacher’s instructions to form pairs.
and Choose one of the following tasks to demonstrate to the class:
Collaborative 1. unmolding gelatin, 2. washing salad greens, 3. making vinaigrette,
Skills 4. making mayonnaise. During your demonstration, you and your
partner should make sure to show and to verbally explain your actions.
Ingram Publishing/SuperStock
Financial 16. Homemade or Store-Bought Store-bought buttermilk salad dressing
Literacy costs $4.79. To make an equal amount of the same dressing at home,
Skills Beau can buy a container of buttermilk for $1.89, three types of sea-
sonings for $2.49 each, and a lemon for 69 cents. Which is the more
economical option? Do you think this is always the case? Explain.
618 Unit 8 Food Combinations
Real-World Skills Financial Literacy Skills
Problem-Solving Skills
608-619_FT_S_U08_CH39_139994.ind618 618 16. In this case, the store-bought dressing is the 4/30/16 1:40:33 PM
14. Leo can turn the vinaigrette into mayonnaise by more economical option, as it costs $5.26 less
adding egg yolks to it. The egg yolks act as an than the supplies to make the dressing at home.
emulsifier. This may not always be the case, however, if
a person already has some of the supplies on
Interpersonal and Collaborative Skills
hand. For example, if Beau already had the sea-
15. Demonstrations will vary depending on the task
sonings at home, it would be cheaper to make
pairs choose. For example, to demonstrate how to
homemade buttermilk dressing.
wash salad greens, one person may slowly show
every step for washing that is outlined in the
book, while the other person will verbally explain
the steps, pointing out why they are necessary.
 CHAPTER
Academic Skills
Food Science
17. Vinaigrette Emulsions Emulsions contain
two liquids that do not dissolve in each
other. An emulsifier is an agent that helps
the two liquids stay blended.
Procedure Add 3 ounces vegetable oil and
1 ounce vinegar to each of 3 glass jars. Pour
the first sample into a blender; process 3
minutes before returning to the jar. Place
the lid on the second jar, shaking vigorously
3 minutes. Observe both jars for 5 min-
utes. Beat an egg yolk, then slowly pour in
the third sample, processing for 3 minutes.
Observe all jars after 10 minutes.
Analysis Which of the first two jars sepa-
rated faster? What happened with the third
jar? What ingredient acted as an emulsifier?
Which is a stable emulsion?
Mathematics
18. Selecting Salad Dressing Monica has
purchased seven different bottles of salad
dressing, which she keeps lined up in a
single-file row on a shelf in her refrigerator
door. How many different ways can Mon-
ica arrange these dressings on the shelf? If
Monica has a buffet-style dinner and wants
to pick three of the dressings to place on
the counter next to a salad, how many dif-
ferent ways can she pick and arrange three
dressings in a row?
Math Concept Permutations A permutation
is an ordered arrangement of a group of
items. If there are n total items, the number
of ways to arrange all n of them is n!. If you
select r of the items, then the number of
permutations is equal to n! / [(n-r)!].
608-619_FT_S_U08_CH39_139994.ind619 619
39 Review & Applications
Starting Hint The “!” above stands for
factorial. n! is the product of all sequential
integers between 1 and n. For example,
4! = 1 × 2 × 3 × 4.
English Language Arts
19. Salad Stories Some of the most popu-
lar salads have interesting stories behind
how they were invented. Choose a famous
salad, such as the Cobb, Caesar, Crab Louie,
Waldorf, or Salad Niçoise. Research when,
where, and how this salad got started, and
who was responsible. Then tell your salad
story to the class.
STANDARDIZED
TEST PRACTICE
TRUE OR FALSE
Read the statement and determine if it is true
or false.
20. A slightly bitter flavor is normal in some
salad greens.
a. True
b. False
Test-Taking Tip Before deciding whether a
statement is true or false, read it carefully and
recall what you have learned from reading the
text. Pay close attention to individual words.
One word can make the difference between a
true statement and a false one.
Chapter 39 Review & Applications
CHAPTER 39
Academic Skills
Food Science
17. The blended vinaigrette
stayed in suspension longer
than the hand shaken sample.
This illustrates the concept
of homogenization, mean-
ing that smaller droplets will
stay in suspension longer. The
third sample contains lecithin,
an emulsifier in egg yolks,
making it a permanent emul-
sion. The rest are temporary
emulsions. Note that students
should not consume the
dressing made with raw egg.
Mathematics
18. Inside the refrigerator, Monica
can arrange 7 dressings 7!
ways, or 7 × 6 × 5 × 4 × 3 ×
2 × 1 = 5,040. On the coun-
ter, when Monica picks 3 of
the 7 dressings, the number
of permutations equals 7! /
(7–3)! = 7!/4!. As a shortcut,
if you write the factorials out
longhand, you can cancel
common factors: (7 × 6 × 5
× 4 × 3 × 2 × 1) / (4 × 3 ×
2 × 1) = 7 × 6 × 5 = 210.
English Language Arts
19. Students should be able to
concisely tell the story of how
a salad was invented. Salad
stories should include when,
where, and how the salad got
started.
STANDARDIZED
TEST PRACTICE
Answer
20. True—greens such as
curly endive and escarole
619 have a bitter flavor.
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