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Preparing Salads
Lesson Objectives
• Improve the quality of
salads served.
• Improved the variety of
salads and salad greens
served.
• Improve the appeal of
salads served.
2
Preparing Salads: Important Terms
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Culinary*
Culinary Techniques*
Danger Zone
Ethylene Gas*
Julienne
Just-in-Time Preparation*
*Discussed in a prior lesson
3
Important Terms (cont.)
• Mise en Place (meez-un-plahss)*
• Nutrients*
• Seasonal Produce*
*Discussed in a prior lesson
4
Mise en place
• Equipment that may be needed includes:
– Preparation sink (2 compartment preferred)
– Food waste disposer
– Reach-in refrigerator or walk-in cooler
– Chopper or cutter
– Knives
Food contact surfaces
should be washed, rinsed,
– Cutting board
sanitized, and allowed to
air-dry.
– Gloves
5
Menu Planning Tips
• Increase the amount and variety of fresh
vegetables
• Offer a dark green or deep orange vegetable three
to four times a week
• Use a variety of salad greens in salads
• Look to local farmers as an alternative to
purchasing fresh produce.
www.farmtoschool.org for more information
6
Activity
• Demonstration: Remove skin of cucumber using a
paring knife and a vegetable peeler.
• What is the result of using the incorrect tool?
7
Types of Salads
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Green salads
Mixed salads
Fruit salads
Vegetable salads
Potato salads
Pasta and grain salads
Legume salads
Protein salads
Composed (arranged) salads
8
Cleaning Fresh Lettuces
• Iceberg:
– Remove the core by tapping core-end on clean,
sanitized surface, and pull core out of head with
thumb and forefinger.
– Wash the head by running water in the core area
that has been removed. Do not soak heads in
water.
– Place in colander to drain.
9
Cleaning Fresh Lettuces (cont.)
• Salad greens with loose leaves, such as
spinach, romaine, or leaf:
– Separate leaves and wash under cold running
water.
– Drain in colander.
– Consider using commercial salad spinner to
remove all water from leaves.
10
Cleaning Fresh Lettuces (cont.)
• Drain all salad ingredients thoroughly.
– Excess water collects in bottom of serving
container.
• Store lettuces in plastic bags or plastic
containers with a fitted cover.
11
Pre-cut Fresh Lettuces
• Do not wash pre-cut, pre-washed lettuces
prior to using.
• Check use by date during receiving.
• Store pre-cut lettuce in the refrigerator.
12
Cleaning Fresh Fruits and Vegetables
• Best Practices for Handling Fresh Produce in
School Fact Sheet.
• Produce Safety Fact Sheets.
13
Preparing Green Salads
• Store fresh produce at the right temperature
– Review Keep Fresh Produce Flavorful in the
Participant’s Workbook
• Use a variety of ingredients for contract in
color, flavor, texture, and shape.
• Keep greens chilled until ready to use.
14
Activity
• Demonstration: How to dice romaine lettuce
head.
• Taste Test: Sample a variety of salad greens.
15
Video: Preparing Green Salads
16
Preparing Mixed Salads
• Fruit Salads:
– Store fresh, frozen, or canned fruits at the right
temperature.
– Review the recipe the day before preparation.
– Chill ingredients overnight in the refrigerator.
– Follow the recipe for preparation of ingredients
that need to be chopped, diced, minced, or sliced.
17
Preparing Mixed Salads
• Fruit Salads (Cont.):
– Gently mix all fruits, herbs,
seasonings, and dressing.
– Keep fruit salads chilled until
service.
18
Activity
• Review chart, Keep Fresh Produce Flavorful, in
participant’s workbook.
19
Video: Preparing Fruit Salads
20
Preparing Mixed Salads
• Vegetable salads:
– Store fresh produce at the right temperature.
Refer to chart
– Review the recipe the day before preparation so
ingredients can be selected and chilled.
– Follow the recipe for preparation of ingredients
that need to be chopped, diced, minced, or sliced.
21
Preparing Mixed Salads
• Vegetable salads (cont.):
– Gently mix all vegetables, herbs,
seasonings, and dressing.
– Keep vegetable salads chilled
until service.
22
Video: Preparing Vegetable Salads
23
Preparing Mixed Salads
• Potato salads:
– Store fresh produce at the right temperature.
– Review the recipe the day before preparation so
ingredients can be selected and chilled.
– Follow the recipe for preparation of ingredients
that need to be chopped, diced, minced, or sliced.
24
Preparing Mixed Salads
• Potato salads (cont.):
– Gently mix potatoes, other vegetables, herbs,
seasonings, and dressing.
– Keep potato salads chilled until service.
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Video: Preparing Potato Salads
26
Preparing Mixed Salads
• Pasta and grain salads:
– Store fresh produce at the right temperature.
– Review the recipe the day before preparation so
ingredients can be selected and chilled. Pasta and
grains must be cooked completely, but not
overcooked.
– Follow the recipe for preparation of ingredients
that need to be chopped, diced, minced, or sliced.
All ingredients should be identifiable.
27
Preparing Mixed Salads
• Pasta and grain salads
(cont.):
– Gently mix pasta or grains,
other vegetables, herbs,
seasonings, and dressing.
– Keep pasta and grain salads
chilled until service.
28
Video: Pasta and Grain Salads
29
Preparing Mixed Salads
• Legume salads:
– Store fresh produce at the right temperature.
– Review the recipe the day before preparation so
ingredients can be selected and chilled.
– Follow the recipe for preparation of ingredients
that need to be chopped, diced, minced, or sliced.
30
Preparing Mixed Salads
• Legume salads (cont.):
– Gently mix beans, other vegetables, herbs,
seasonings, and dressing. Dress the bean salad
within 4 hours of service as beans will become
tougher from the acid in the salad dressing.
– Keep bean salads chilled until service.
31
Video: Legume Salads
32
Preparing Mixed Salads
• Protein salads:
– Store fresh produce at the right temperature.
– Review the recipe the day before preparation so
ingredients can be selected and chilled.
– Follow the recipe for preparation of ingredients
that need to be chopped, diced, minced, or sliced.
33
Preparing Mixed Salads
• Protein salads (cont.):
– Gently mix protein, vegetables,
herbs, seasonings, and
dressing.
– Keep protein salads chilled
until service.
34
Video: Protein Salads
35
Preparing Composed Salads
• Store fresh produce at the right temperature.
• Prepare the base or under liner to frame the
salad.
• Prepare the body or main ingredient of the
salad.
• Prepare the salad dressing.
• Add the garnish.
36
Video: Composed Salads
37
Activity
• Discuss: Quality Score Card for Salads found in
participant’s workbook.
38
Thank You!
National Food Service Management
Institute
www.nfsmi.org
800-321-3054

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