Unit 4 Key Terms

• culinary

What is your favorite type of salad?

Fruit Salad

Green Salad

Vegetable Salad

None, salad is gross

Unit 4

Salads, Casseroles, Soups & Herbs and Spices

What are we going to learn?

• Key Terms

Salad Key Terms

What is a salad

A single food or a mix of different food accompanied or bound by a dressing

Can contain meat, grains, fruit, nuts, or cheese and not lettuce

Can be an appetizer, second course, an entree, or more

Salad Ingredients

The color, texture, and flavor of each salad ingredient should compliment those of the others, and the dressing should complement all the ingredients

Harmony is critical to a salad's success

French Dressing

A temporary emulsion of oil and vinegar

Emulsion: when unblendable ingredients (fat and water) are forced into a creamy state though beating, blending, shaking, stirring, or whisking

Three parts of oil to one part of vinegar

3 cups of oil to 1 cup of vinegar

How to Make French Dressing

Jacques Pepin Video

Mayonaise

A permament emulsion

Oil, vinegar, egg yolks, and agitation is curcial to achieve a proper emulsion

One egg yolk can emulsify about 7 oz. of oil

How to Make Mayonaise

Gordon Ramsey Video

Emulsified Vinaigrette Dressings

A standard vinaigrette dressing emulsified with whole eggs

Thinner and lighter than mayonnaise-based dressing

Heavier than basic vinaigrette

Types of Salads

Two Types of Green Salads

Tossed Salad

Placing the greens, garnishes (non-greens ingredients), and dressing in a large bowl and tossed to combined

Composed Salad

Arranging each of the ingredients on a plate in an artistic fashion

Examples

More Types of Salads

Bound Salads

Cooked meats, poultry, fish, shellfish, pasta or potaotes bound with a dressing

Vegetable Salads

Cooked or raw vegetables or a combination of both

Fruit Salads

A combination of different fruit, sometimes combined with a sweet dressing

Casserole

A combination of foods prepared in a single dish

Soup Key Terms

What is soup?

It is primarily a liquid food, generally served warm or hot, that is made by combining ingredients of meat or vegetables with stock or water

What is soup? (cont)

A soup is a rich-flavored stock or broth in which meat, poultry, or fish; vegetables; and seasoning have been cooked

Types of Soup

Clear soup/consomme

Thick soup

Puree soup

Bisques

Chowders

Cold soups

Foundations of Soup - Soup Stock

White Stock

Simmering chicken, veal, or beef bones in water with vegetables and seasonings

This stock is light in color

Foundations of Soup - Soup Stock

Foundations of Soup - Soup Stock