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    SALADS AND DRESSINGS

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    1 : SALADS AND DRESSINGS
    2 : Today’s Food Lab What is a permanent emulsion? What is a temporary emulsion? Demonstrate a Temporary emulsion, oil, vinegars. You will make a temporary emulsion Demonstrate a permanent emulsion. You will make a permanent emulsion.
    3 : Salad Teams Team 1 Thai sweet and sour cucumbers Team 2 Seared albacore Team 3 Tomato and Basil Team 4 Glazed Chicken towers Team 5 Balsamic Beet and feta Team 6 Baby spinach Team 7 Som Tum Salad
    4 : Today’s Food Lab In groups of two Work on the salad recipes Present salad items in large dining room Review, taste and evaluate prepared salads Clean up crew
    5 : Salads & Salad Dressings A salad can be a single food or a mix of different foods accompanied by or bound with a dressing. Salads are very presentation oriented. They set expectations for good things to come! A well-constructed salad has a balance of fresh, diverse, nutritious, flavourful, and creative ingredients and textures.
    6 : The five main categories of Salads: 1. Appetizer – Visual appearance is critical. Should stimulate the appetite, light crisp & fresh. 2. Accompaniment- Usually lunch & sandwiches, these take the place of veggies or starch. 3. Full sized meal. Contain a substantial amount of protein (eggs, seafood, cheese…) 4. Separate course- Many finer est. serve these as a refresher after the main course. The purpose is to cleanse the palate and provide a break for dessert. Not filling (sorbet). 5. Dessert Salads.
    7 : Arrangement & Presentation of Salads The four basic parts are: 1. Base 2. Body (the guts or main part of the salad) 3. Garnish 4. Dressing
    8 : Arrangement & Presentation of Salads Food off the rim Height Balance of colour Identifiable Shape KIS
    9 : Salad Dressings A Dressing is a sauce for salad. An Emulsification is the binding of two generally unmixable liquids such as oil & vinegar. There are two distinct types of emulsions. These are classified as temporary emulsions: as in a vinaigrette, and permanent emulsions: as in a mayonnaise. A mayonnaise is held together by an emulsification agent such as mustard and does not separate over time.
    10 : Mayonnaise is: A permanent emulsion One large egg yolk can hold 240 ml of oil.
    11 : Vinaigrettes are: Temporary emulsions (they separate into oil & vinegar over time.) At a ratio of 3 –1 : oil to vinegar
    12 : Oils Good quality oils should be used for salads. Virgin, extra virgin, and cold pressed are all designations of high quality, first pressed oils. Extra Virgin Olive Oil – from the first cold pressing- the finest and the fruitiest (1% acid) Pure- is cleaned, filtered stripped of much flavour through heat and pressing. It is also less expensive Grape seed oil- delicate neutral flavour, high smoke point. Very good for you.
    13 : VINEGARS The acetic content of most vinegar ranges from 5-8%. This can greatly affect the tartness or sharpness of the vinegar. Balsamic, Raspberry, Blueberry, Red wine, Champagne, Tarragon…
    14 : CHEF’S TIP Use neutral oils if you want the flavour of the salad to come through, and a strong oil if you want the dressing to be the dominant item (Caesar dressing).

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