(Salads & salad Dressings) IHM Hotel Management Food Production 1st year 1st sem notes on Salads & salad Dressings

SALAD

WHAT IS A SALAD?

The answer to this question is quite simple. Some of the definitions which best describe a SALAD are:

1. A dish of raw leafy green vegetables often tossed with pieces of other raw or cooked vegetables, fruit, cheese, or other ingredients and served with a dressing.
2. A cold dish of chopped vegetables, fruit, meat, fish, eggs, or other food, usually prepared with a dressing, such as mayonnaise.
3. Food mixtures either arranged on a plate or tossed and served with a moist dressing; usually consisting of or including greens.
4. A salad is a food served with dressing. The food can be cold dish, or green vegetables or mixture of fruits, or hot mixture of hot piquant food, or frozen mixture of bland fruits, or chopped food in hot aspic, coleslaw potato or meat.     (Theory of cookery)

In general, salads are cold preparations made from raw, cooked or blanched vegetables, singly or in combination, and can include other items such as fresh herbs, fruits, nuts and cooked eggs, pasta, rice, fish, meat and poultry.

Salads in different countries are known by different name. Some of the common name’s it is pronounced are:

Nederland:  Salade, Sla, Mengsel

French: Salade

German:  Salat

Italian:  Insalata

Portuguese: Salada

Spanish:  Ensalada

Swedish:  Sallad, Grönsallad

A SALAD CAN BE SERVED IN VARIOUS DIFFERENT COURSES, SUCH AS:

1.      SALAD COURSE: In a very formal meal experience, salads are sometime served after a main course. Such salads are light and refreshing in nature and provide a change from the heavy main course. Well-dressed salad greens and savoury vegetables are a popular choice.

2.      MAIN COURSE: It is also substantial enough as a main dish. One of the body building foods such as meat, fish, egg or cheese forms the base. The volume and richness of these salads are adequate to satisfy a normal appetite.

3.      ACCOMPANIMENTS:  The salad is also served as accompaniment with the main course.

A SALAD CAN BE OF TWO TYPES:

SIMPLE OR PLAIN SALAD

These salads can be further subdivided in green salad or salad in season, which is served raw or cooked. Such salads normally use only a single kind of vegetable as a base and only one or two ingredients in small quantity as decoration or garnish.

Some examples of such salads with appropriate dressing are:

NAME	INGREDIENTS	DRESSINGS
CABBAGE	CABBAGE JULIENNE	VINAIGRETTE / MUSTARD CREAM
CUCUMBER	ROUNDELS OF CUCUMBER	VINAIGRETTE
LETTUCE	SALAD LEAVES	VINAIGRETTE
TOMATO	SLICES OF TOMATO WITH CHOPPED PARSLEY	VINAIGRETTE
BEETROOT	ROUDLES OR DICED COOKED BEETROOT	MUSTARD CREAM

COMPOUND SALAD

Compound salads are more elaborate salads which consist of more than one ingredient. Such salads can be further subdivided in four major groups:

1.      FISH BASED

2.      VEGETABLE BASED

3.      POULTRY,GAME OR MEAT BASED

4.      FRUIT BASED.

A SALAD CAN BE SUBDIVIDED IN FOUR MAJOR PARTS:

BASE:

The base may be made up of lettuce, cabbage or any other leafy vegetables. It must cover the bottom part of the salad. The leaves must be clean and thoroughly washed because they can contain a lot of soil and insects. Preferably all the salads leaves must be washed with a chlorine solution.

SOME OF THE SALAD LEAVES USED IN MAKING OF A SALAD ARE:

ARUGULA: With its peppery and slightly bitter flavour, arugula is a terrific green to be used in a salad.  It can be gently braised, too. 

BELGIAN ENDIVE: These crunchy, slightly bitter leaves are often used to make hors d'oeuvres, but they can also be chopped and added to salads, or braised to make an exquisite salad.

CRESS: This is a peppery green that's great in salads, sandwiches, and soups.  It's attractive enough to make a good garnish as well.  There are several varieties, including watercress, upland cress, curly cress, and land cress. Cress is highly perishable, so try to use it as soon as possible after you buy it.

CURLY ENDIVE:  This crisp, bitter green leave can be used in salads or cook it as a side dish.  The outer leaves are green and somewhat bitter; the pale inner leaves are more tender and mild. 

ICEBERG: This is prized for its crispness and longevity in the refrigerator, but it's a bit short on flavour and nutrients. It’s one of the most readily available lettuces in India and is mostly used by a number of hotels to prepare salads. 

LOLLO ROSSO: This mild, tender lettuce has ruffled red edges.

RADICCHIO: With its beautiful colouring and slightly bitter flavour, radicchio is        wonderful when combined with other salad greens. 

ROMAINE LETTUCE: Romaine combines good flavour and crunch, plus it has a decent shelf life in the refrigerator.  It's the preferred green for Caesar salad.  Green romaine is the most common variety, but you can sometimes find red romaine, which is tender.

RED SANGRIA LETTUCE

Thick rose blushed leaves over a blanched pale-yellow the heart makes for attractive lettuce.

Very good eating quality

BELGIAN ENDIVE: These crunchy, slightly bitter leaves are often used to make hors d'oeuvres, but they can also be chopped and added to salads, or braised to make an exquisite (and expensive) side dish.  Select heads with yellow tips; those with green tips are more bitter.   Their peak season in the late fall and winter.

BIBB LETTUCE   This butterhead lettuce has delicate, loose leaves and lots of flavours.  The only downside is that it's usually expensive  

MIZUNA OR SPIDER MUSTARD   Mizuna has tender leaves and a pleasant, peppery flavour.

RED MUSTARD:   This has a pungent, peppery flavour that adds zip to salads.

DANDELIONS:   Dandelions have a somewhat bitter flavour, which Europeans appreciate more than Americans.   Older dandelion greens should be cooked; younger ones can be cooked or served raw as a salad green.  They're available year-round, but they're best in the spring. 

BODY

The body comprises of the main ingredient of the salad. It must be proportional to the base. The body must comprise of small bite-size pieces of the ingredients. The ingredients used should have a balance of flavours and taste.

GARNISH

The main purpose of a garnish is to add an eye appeal to the finished product. But a certain number of times it can also be added to improve the taste of the salad. Can be either a part of the body also. It should be kept simple. 

Some of the most widely used salad garnishes are:

 DRESSINGS

A Dressing is served with all salads, it is used to flavour the salad provides food value and improves palatability and appearance. A dressing may be in liquid or semi-liquid form. It can be made with a variety of ingredients ranging from oil-vinegar, cream, yoghurt, egg, and cheese.

Various oil used for making a dressing is:

·         OLIVE OIL

·         WALNUT OIL

·         SALAD OIL

·         GROUNDNUT OIL

·         SESAME OIL

·         GRAPESEED OIL

·         HAZELNUT OIL

Various kinds of vinegar used for making a dressing is:

·         TERRAGON VINEGAR

·         BALSAMIC VINEGAR

·         RED WINE VINEGAR

·         WHITE WINE VINEGAR

·         MALT VINEGAR

·         SHERRY VINEGAR

·         RASPBERRY VINEGAR

·         CIDER VINEGAR

SOME COMMONLY USED DRESSINGS ARE:

Sauce Louis - Mayonnaise and heavy cream combined with chopped green pepper and green onion seasoned with chilli sauce and Worcestershire sauce and lemon juice.

Blue cheese dressing - Creamy a dressing containing crumbled blue cheese.

Roquefort dressing - Vinaigrette containing crumbled Roquefort or blue cheese.

French dressing- Three parts Oil and one part vinegar with mustard and garlic.

English dressing- one part of oil and two-part vinegar, English mustard and seasoning.

American vinaigrette- equal quantities of vinegar and oil, mustard and seasoning.

Lorenzo dressing - Vinaigrette with chilli sauce and chopped watercress.

Anchovy dressing - Vinaigrette and mashed anchovies.

Italian dressing - Vinaigrette with garlic and herbs: oregano and basil and dill.

Half-and-half dressing - Half mayonnaise and half vinaigrette seasoned with minced garlic and mashed anchovies and grated Parmesan cheese; especially good for combination salads.

Mayonnaise - Egg yolks and oil and vinegar.

Russian dressing - Mayonnaise with horseradish grated onion and chilli sauce or catsup; sometimes with caviar added.

Salad cream – A Creamy salad dressing resembling mayonnaise.

Thousand Island dressing - Mayonnaise with chilli sauce or tomato ketchup and minced olives and peppers and hard-cooked egg.

Acidulated cream:  Three-part of thin cream to one part of lemon juice, salt and pepper.

(Parts of Knives) IHM Hotel Management Food Production 1st year 1st sem notes on Parts of Knives

KNIVES

KNIFE MATERIALS

The metal that a knife blade is made of is an important consideration, as the metal must be able to take and hold a very fine edge.

1. Carbon steel was for many years the traditional favourite because it can be honed to an extremely sharp edge. Its disadvantages are that it corrodes and discolours easily, especially when used with acid foods and onions. Also, it discolours some foods(such as hard-cooked eggs) and may leave a metallic taste. Because of these disadvantages, it has given way to high-carbon stainless steel (described in item 3 below),which is now the preferred material for the best knives.

2. Traditional stainless-steel alloys will not rust or corrode, but they are much harder to sharpen than carbon steel. Stainless steel is used mostly for low-cost, light weight knives.

3. High-carbon stainless steel is a relatively new alloy that combines the best aspects of carbon steel and stainless steel. It takes an edge almost as well as carbon steel, and it will not rust, corrode, or discolour. Knives made of this material are highly prized and relatively expensive.

KNIFE HANDLES

The tang is the portion of the metal blade that is inside the handle. The highest-quality, most durable knives have a full tang, which means that the tang runs the full length of the handle.

KNIFE AND ITS PARTS

The importance of knives to a chef cannot be overstated. It is the most important piece of equipment in the kitchen. Knives come in various shapes and sizes and each is meant for a specific use though some knives can be used as multi-purpose knives. Let us now familiarize ourselves with different parts of a knife.

Blade: The blade is usually made up of a metal compound called high carbon stainless steel. It combines the property of carbon of being sharpened easily and non-corrosive properties of steel. 

The different parts of a blade are:

·         Tip: The tip of the knife is the pointed edge where the knife blade ends. The tip generally is used for scoring patterns and working with meats or carving.

• Spine: The spine of the knife is the topmost, thick edge of the knife, which gives strength to the knife.

• Bolsters: In some knives there is a collar known as a bolster, at the point where the blade meets the handle. It reinforces the structure of a knife.

• Cutting edge: The cutting edge is the most important part of the knife. It should always be kept honed and sharpened.

Handle: The handle of a knife should be easy to grip, non-reactive to most cleaning agents. The different materials used to make handles are wood, plastic, plastic fibre or even metal.

·         Tang: The tang is the continuation of the blade and extends into a knife’s handle.

·         Rivets: These are metal fasteners that hold the handle and the tang together.

POINTS TO BE REMEMBERED BEFORE COOKING VEGETABLES

• Do not refrigerate the potatoes as low temperature break down the colour of potatoes.
• Sometimes potatoes turn green due to exposure to the sun light which is toxic by nature, so they must be stored in a cool dark place. This effect is known as SOLANINE.
• After peeling potatoes, should be dropped in water prior to cooking to prevent the discolouration. This occurs because of an enzyme called POLYPHENOLOXIDASE which oxidises phenolic compounds to brown coloured polymer.
• Green leafy vegetables should be washed thoroughly in running water at least thrice to remove the dirts and cooking process should be conducted in an open pan as green vegetables have a volatile acid in them which affect chlorophyle in presence of heat to make them discoloured.
• The red vegetables like red cabbage, beet root should be boiled in a close chamber before fabricating to ensure that they are retaining their original colour
• The sweet corn or baby corn should be boiled with one table spoon of sugar to enhance their white colour.
• Cultivated mushroom (fresh mushroom) should be washed in cold water without rubbing it, otherwise it will be losing its natural delicacy. If they are very sandy just rinse them in chilled water and dry them up with a cleaned cloth.
• Use stainless steel knife for chopping the mushrooms to prevent discolouration.
• Always sprinkle some lime juice before chopping the mushroom to prevent discolouration.
• Most of the pulses must be boiled rapidly for 10 minutes to remove their toxic effect in the skin. Drain well followed by a slow cooking process will always give the best results.
• Take three parts of water with one part of pulses for boiling.
• Salt and other seasonings should be added once the pulses are absolutely tender.