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UNT - HMGT 1470 - Class Notes - Week 4

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UNT - HMGT 1470 - Class Notes - Week 4

School: University of North Texas
Department: Hospitality
Course: Prof Food Prep
Professor: Jodi Duryea
Term: Spring 2019
Tags: 1470HMGT and Chapter7
Name: 1470 HMGT Food Prep CH. 7 Notes
Description: These notes cover different types of salads and the dressings that can be paired with them.
Uploaded: 02/05/2019
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background image 1470 Food Prep CH.7 Chapter Seven, Salads  - Salads can have huge variety and can be served at every course  - appetizer salads should be light and not filling, and should have some acidity or  bitterness  - side salads should be planned to complement the meal  - main course salads should be substantial, include protein, and have a variety of  ingredients   - digestive salads are served after the main course to reawaken your appetite, and  should have some bitterness and acidity  - dessert salads are sweeter than the other types and may contain fruits and gelatin  - Different types of lettuce:  - loose leaf is sweet and can be red in color  - spring mix or mesclun is a mixture of baby lettuces and tends to be delicate  - kale is a hardier leafy green with a big flavor   - romaine is a hardier lettuce that can stand up to thicker/heavier dressings  - Bibb, Boston, or butter lettuce is sweet and has delicate leaves  - spinach has more flavor but is a delicate leaf  - arugula is a peppery tasting green that has delicate leaves  - Belgium endive has a crisp texture and a slight bitterness  - watercress is a peppery tasting and small leaves and crunchy stems  - radicchio has a distinct bitterness and a leaf that holds its shape well  - curly endive or chicory is a bitter green and hardy leaf  - frissée is a more delicate version of chicory but still has definite bitterness  - Lettuce used for salads:  - can be mild, like leaf lettuce, mesclun, or spring mix  - can be substantive, like romaine or spinach  - can be bitter, like kale, endive, or radicchio  - can be peppery, like arugula or watercress  - The lettuce should be well washed and dried  - it’s best to fill a sink with cold water and agitate the cut or torn lettuce to knock  dirt loose, drain or dry in a salad spinner  - salad greens should be washed and used the same day 
background image 1470 Food Prep CH.7 - Many things other than lettuce can be added to salads:  - vegetables both raw and cooked: tomatoes, carrots, onions peppers, celery,  cucumbers, radishes, etc.  - fruit helps to stimulate the appetite in both appetizer and digestive salads  - starches, beans, and nuts  - a variety of meats, poultry, fish, eggs, and dairy may be added, especially in main  course salads  - Plating:  - there are four parts to a salad: the base, the dressing, the body, and the garnish  - the base is usually the lettuce, but could be bread for bread salad, or noodles  for a cold noodle salad  - the dressing could be a vinaigrette, mayonnaise based, fruit juice, etc.  - the body is the chicken in chicken salad or the romaine lettuce in a caesar salad  - the garnish could be tomatoes, cucumbers, onions, croutons, grapes,  strawberries, etc.  - salads are almost always chilled  - cold food cold plates, hot food hot plates   - the rim of the plate should be clear for carrying  - Dressing are divided into four categories:  - Permanent Emulsions:  - the most basic is mayonnaise   - oil for mayo should be mildly flavored   - egg yolks should be fresh  - can be used to bind salads like chicken salad or tuna salad  - Temporary Emulsions:  - vinaigrettes made from oil and vinegar  - Cooked Dressings:  - usually a slurry thickened stock with vinegar, oil, and flavoring  - Miscellaneous:  - a “catch-all” for yogurt dressings, salsas, fruit purees, chutney, etc.  - Vinegars add tang to dressing and flavor  - white distilled vinegar is a good all purpose vinegar for adding tartness  - chose a vinegar that will work well with what is being served  - True Balsamic Vinegar takes time and is expensive  - traditional balsamic vinegar comes from Reggio Emilia and Modena, Italy  - made from grape must and aged 12 years or more  - it should be used sparingly and should not be heated 

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School: University of North Texas
Department: Hospitality
Course: Prof Food Prep
Professor: Jodi Duryea
Term: Spring 2019
Tags: 1470HMGT and Chapter7
Name: 1470 HMGT Food Prep CH. 7 Notes
Description: These notes cover different types of salads and the dressings that can be paired with them.
Uploaded: 02/05/2019
3 Pages 46 Views 36 Unlocks
  • Better Grades Guarantee
  • 24/7 Homework help
  • Notes, Study Guides, Flashcards + More!
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