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COLD KITCHEN - SALADS & DRESSINGS
LETTUCE
Most common types of lettuce are butterleaf, iceberg, leaf, and romaine
ICEBERG
Iceberg lettuce is the most common out of all the varieties. Iceberg lettuce remains crisp for a relatively long period of time after being out. Select head that are firm but not hard and leaves that are free of rusty tips.
LEAF
Leaf lettuce grows in bunches. It has a separate ruffle edged leaves branching from the stalk. It is easily damaged during harvest and transport.
ROMAINE
Romaine lettuce also known as cos, is a loosely packed head lettuce with elongated leaves and think midribs. The outer leaves are dark green. Romaine has enough flavour to stand up to strongly flavoured dressing such as the garlic and parmesan cheese used in a caesar salad.
CHICORY
BELGIAN ENDIVE
Belgian endive (Witoof) grows in small tight heads with pointed leaves. It is actually the shoot of a chicory plant.
RADICCHIO
Resembles a small red cabbage. Is popular braised or grilled. Due to its attractive colour radicchio is popular in cold salads, but has a bitter flavour and should be used sparingly and mixed with other greens in a tossed salad.
SALAD GREENS
COLD KITCHEN - STUDY SHEET
COLD KITCHEN - SALADS & DRESSINGS
(dressing) for a salad should complement rather than mask the flavours of the other ingredients. Most are based on either a mixture of oil and vinegar, called vinaigrette, or a mayonnaise or other emulsifi ed product.
VINAIGRETTE DRESSINGS
The simple vinaigrette, also known as basic French dressing, is a temporary emulsion of oil and vinegar seasoned with salt, pepper and mustard. The standard ration is 3 parts oil to 1 part vinegar.
Oil and vinegar repel each other and will separate almost immediately when mixed. They should be whisked immediately before use.
OILS
Many types of oils can be used to make salad dressings. Light, neutral-fl avoured oils such as canola, corn, cottonseed, soybean, and saffl ower are relatively low priced and used extensively for this purpose.
VINEGARS
Many different types of vinegar can be used to make salad dressings. Red wine vinegar is the most common because it is inexpensive and its fl avour blends well with many foods. But other vinegars such as cider, balsamic, white wine and rice are also used. Acidic juices such as lemon, orange and lime are sometimes substituted for all or part of the vinegar in a salad.
MAYONNAISE
Mayonnaise is an emulsified sauce. An emulsifi ed sauce is formed when two liquids that would not ordinarily form a stable mixture are forced together and held in suspension The Higher the proportion of oil to vinegar, the thicker the sauce will be.
EMULSIFIED VINAIGARETTE DRESSINGS
An emulsifi ed vinaigrette is a standard vinaigrette dressing emulsifi ed with whole eggs, modifi ed starches or vegetable gum. Its taste is similar to basic vinaigrette, but will not separate and it clings to green quite easily.
SALAD DRESSINGS
COLD KITCHEN - STUDY SHEET (CONāT)
COLD KITCHEN - SALADS & DRESSINGS
1. Most common types of lettuce are butterleaf, , , and 2. The is usually salad greens that partially line or anchor the plate on which the salad will be served. 3. The simple , also known as basic French dressing, is a temporary of oil and vinegar seasoned with salt, pepper and mustard. 4. The more informal salad is prepared by placing the greens, garnishes and dressing in a large bowl and tossing to combine 5. Due to its attractive colour is popular in cold salads. 6. The salad should complement rather than mask the other flavours in the salad. 7. It is actually the shoot of a chicory plant. (Witoof) grows in small tight heads with pointed leaves. 8. Prepared by arranging each of the ingredients on plates in an artistic fashion. A, salad has a more elegant look to it. 9. The is the main ingredient. It can be lettuce or other greens, or another salad made from cooked or blended ingredients. 10. Salads that have cooked meats, poultry, fish, shellfish, pasta or potato bound with a dressing are called 11. The is added to the salad for color, texture and flavour.
Use the words below to fill in the blanks of the sentences.
leaf
iceberg
romaine
radicchio
emulsion
belgian endive
vinaigrette
tossed
composed
bound salads
base
body
garnish
dressing
COLD KITCHEN - FILL IN THE BLANKS
COLD KITCHEN - SALADS & DRESSINGS
COLD KITCHEN - WORDMATCH
Match the description on the right with the list on the left, write the name next to the definition.
A. iceberg Most common out of all the varieties
B. leaf It has a separate ruffle edged leaves branching from the stalk
C. romaine Which are cooked meats, poultry, fish, shellfish, pasta or potato
bound with a dressing
D. belgian endive Prepared by arranging each of the ingredients on plates in
an artistic fashion
E. radicchio Grows in small tight heads with pointed leaves
F. vinaigrette Added to the salad for color, texture and flavour
G. emulsified Should complement rather than mask the other flavours in the
salad
H. tossed salad Loosely packed head lettuce with elongated leaves
and think midribs
I. composed salad Is formed when two liquids that would not ordinarily form a stable
mixture are forced together and held in suspension
J. bound salads A temporary emulsion of oil and vinegar seasoned with salt,
pepper and mustard
K. base Popular in cold salads, but has a bitter flavour and should
be used sparingly
L. body The main ingredient
M. garnish Salad greens that partially line or anchor the plate on which the
salad will be served
N. dressing Placing the greens, garnishes and dressing in a large bowl
and tossing to combine
COLD KITCHEN - SALADS & DRESSINGS
SALAD DRESSINGS 101 - INTRODUCTION (CONāT)
A question to ask in helping you choose a dressing is: Are the flavours of the salad ingredients predominantly strong or mild? A subtly flavoured green like butter lettuce will be overwhelmed by a pungent creamy caesar dressing.
Texture is another important consideration. A soft delicate mache leaf will be squashed by a heavy mayonnaise-based dressing, but the same dressing could be an ideal complement to sliced vegetables or a sturdy lettuce like romaine.
When a salad is a part of a larger meal it is important to determine whether or not the dressing will harmonize with the other flavours in the meal. The herbs or spices used in the salad dressing could compliment the other flavours or clash. A weighty entree like beef stew calls for a light leafy green salad with a simple oil and lemon dressing. A dressing based on orange juice could harmonize well with a curry entree but it would be redundant with an entree of orange ginger chicken.
The dressing for most salads, in particular leafy greens, should be added as close to the serving time as possible, or separately so the diner can decide on the amount to be added.
It is essential to be aware of the consequences of adding dressing to a green salad too far in advance of it being served. Most dressings contain acids such as vinegar or lemon juice. This acid will cause the greens to wilt and get soggy as soon as the salad is tossed with the dressing. The salad will get soggier as the time increases before it is eaten. However, this rule has an exception. Salads without leafy greens, such as potato or pasta salad, actually improve in flavor when they are allowed to marinate in the dressing for an hour or longer.
The two most common types of dressings are vinaigrettes and creamy dressing. These are both examples of emulsified dressings. Emulsifying means combining two liquids that donāt usually mix together easily. In a salad dressing the two liquids would normally be oil and vinegar. Acidic liquids like vinegar or lemon juice help the process a little by changing the pH of the mixture.
Starting with the vinegar in a bowl, the oil is added very slowly, usually a drop by drop, while beating vigorously. This disperses and suspends small drops of the liquids throughout each other. It is essential for the oil to be added slowly or the two liquids will not combine.
The two liquids will remain combined for a short period of time but will soon separate. The harder the mixture is beaten or stirred, the longer it will take to separate. This is because the oil and vinegar are broken into smaller droplets. The smaller the droplets are, the stronger the emulsion is.
To change the temporary emulsion into a permanent emulsion a third ingredient must be added
- an emulsifier. Egg yolks and mustard are examples of emulsifiers. They act to stabilize the two different liquids by forming a layer around each of the tiny droplets and holding them in suspension. Mayonnaise is an example of a permanent emulsion. The harder a mayonnaise is beaten to break up the droplets, the more stable it becomes.
It is important to note that emulsions form more easily at room temperature because cold oil is more difficult to break up into small droplets that will create a more stable emulsion.
When to Add the Dressing
Emulsions
COLD KITCHEN - SALADS & DRESSINGS
1. Most common types of lettuce are butterleaf, , , and 2. The is usually salad greens that partially line or anchor the plate on which the salad will be served. 3. The simple , also known as basic French dressing, is a temporary of oil and vinegar seasoned with salt, pepper and mustard. 4. The more informal salad is prepared by placing the greens, garnishes and dressing in a large bowl and tossing to combine 5. Due to its attractive colour is popular in cold salads. 6. The salad should complement rather than mask the other flavours in the salad. 7. It is actually the shoot of a chicory plant. (Witoof) grows in small tight heads with pointed leaves. 8. Prepared by arranging each of the ingredients on plates in an artistic fashion. A, salad has a more elegant look to it. 9. The is the main ingredient. It can be lettuce or other greens, or another salad made from cooked or blended ingredients. 10. Salads that have cooked meats, poultry, fish, shellfish, pasta or potato bound with a dressing are called 11. The is added to the salad for color, texture and flavour.
Use the words below to fill in the blanks of the sentences.
leaf
iceberg
romaine
radicchio
emulsion
belgian endive
vinaigrette
tossed
composed
bound salads
base
body
garnish
dressing
leaf iceberg romaine
base
vinaigrette emulsion
tossed
radicchio
dressing
belgian endive
composed
body
bound salad
garnish
COLD KITCHEN - FILL IN THE BLANKS - ANSWERS
