University:
California State University, Northridge
Course:
FCS 304 | Food Service Production
Academic year:

2024
Views:

424

Pages:

13
Author:

awyddfryd1ux

Identifying Salad Greens • Lettuce – Persian royalty served lettuce 2500 years ago – – – – Boston Iceberg Leaf Romaine or Cos – used in Caesar salad Identifying Salad Greens • Baby Lettuces – often less bitter, more tender – – – – – – Mesclun: mixture of baby greens Brune d’Hiver Lola Rosa Red Sails Pirate Red oak Identifying Salad Greens • Chicories – Belgium Endive: whole leaves can be filled with a spread for an hors d’oeuvre / sauté or grill whole – Curly Endive or frisée: add for texture & flavor – Escarole: thick leaves, slightly bitter – Radicchio: looks like small red cabbage, but softer Identifying Salad Greens • Other Salad Greens and Ingredients – – – – – – – – – Dandelion Mâche: lambs lettuce, mild flavor Arugula: rocket: Cabbage family – spicy, peppery, salad, sandwich Sorrel: lemon flavor /tart – soup, sauce Spinach Sprouts Watercress: dark green, small round leaves, peppery, packed with ice Edible flowers: Colorful, sprinkle on salad, garnish Fresh herbs: Cilantro, dill, basil – cut chiffonade, add to salad Salad Greens • Nutrition – Virtually no fat – Low calorie – Iron, Fiber, Vitamins A and C • Purchasing and storing salad greens – Storing • Keep between 34-38° F • Avoid ethylene gas from tomatoes, apples as causes wilt – Perishable – lettuce 24 heads/case; fluctuating price – Wash just before using Micro Greens Preparing Salad Greens • • • • Tearing and cutting Washing Drying – spinner, absorbent cloth Mixing with dressings Washing Salad Greens Vinaigrette Dressings • Also known as basic French dressing • Ingredients – standard 3:1 – Oil – canola, olive, walnut – Vinegar – may replace with citrus juice – Other flavoring ingredients • Temporary Emulsion Basic Vinaigrette Dressing Emulsified Dressings • Mayonnaise: lecithin surrounds oil droplets keeps them from regrouping – Mayonnaise-based dressings – purchase commercially in gallon jars – Many chefs prepare homemade – use olive oil to prepare aïoli – 1 egg yolk can emulsify 7 oz oil – Recommend using pasteurized eggs Preparation Methods • Green Salads – Tossed salads • Matching dressings and salad greens; for example sturdy Romaine with blue cheese, Caesar dressing or mesclun greens with canola, raspberry vinaigrette – Composed salad components - artistic • Base (salad liner) • Body (tofu salad, chicken salad, mixed greens) • Garnish (adds color, texture, flavor) • Dressing (only if needed) Example: Boston lettuce leaf, mixed greens with walnuts, duck breast, raspberry vinaigrette dressing Plating Composed Salads

Identifying Salad Greens

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