Salads and Gelatin Salads Chapter 22 Salad Use

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Salads and Gelatin Salads Chapter 22

Salads and Gelatin Salads Chapter 22

Salad Use in Meals n Main course accompaniment n Separate course n n Before

Salad Use in Meals n Main course accompaniment n Separate course n n Before main course As the main course Between main course and dessert Dessert Introductory Foods, 13 th ed. Bennion and Scheule 2 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Nutrition n n Salads may provide an opportunity to increase fruit and vegetable consumption

Nutrition n n Salads may provide an opportunity to increase fruit and vegetable consumption Calorie and fat content of dressings should be considered Introductory Foods, 13 th ed. Bennion and Scheule 3 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Salad Plants n Lettuce n n Other vegetables n n Many varieties Tomatoes, radish,

Salad Plants n Lettuce n n Other vegetables n n Many varieties Tomatoes, radish, carrots, and more Edible flowers Introductory Foods, 13 th ed. Bennion and Scheule 4 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Salad Pre-preparation n Pre-chilling of ingredients n Cleanliness of hands and work areas n

Salad Pre-preparation n Pre-chilling of ingredients n Cleanliness of hands and work areas n Washing of ingredients n Chilling to crisp n Celery and lettuce Introductory Foods, 13 th ed. Bennion and Scheule 5 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Ingredient Preparation n Fruit n n Citrus fruits Apples, bananas n n Vegetables n

Ingredient Preparation n Fruit n n Citrus fruits Apples, bananas n n Vegetables n n n Enzymatic browning Removal of inedible portions Cutting into “bite-sized” pieces Meat, Poultry, and Fish Introductory Foods, 13 th ed. Bennion and Scheule 6 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Marinated Salads n Marinade n n Pasta salads n n n Often marinated overnight

Marinated Salads n Marinade n n Pasta salads n n n Often marinated overnight Pasta should be “tender to the bite” Leafy salads n n A dressing or oil used for flavor Will wilt if marinated in advance Green vegetables n Acidic marinades will cause colors to dull Introductory Foods, 13 th ed. Bennion and Scheule 7 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Salad Presentation n Arrangement n n Garnishes n n Attractive appearance Should be edible

Salad Presentation n Arrangement n n Garnishes n n Attractive appearance Should be edible Dressings n Marinade should not “pool” on plate Introductory Foods, 13 th ed. Bennion and Scheule 8 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Salads and Food Safety n Sanitary food handling n n Hand washing Cutting board

Salads and Food Safety n Sanitary food handling n n Hand washing Cutting board and other preparation surfaces Avoid cross-contamination Good temperature control n n n Stored 41°F (4°C) or below. Pre-chill ingredients Minimize time at room temperature during preparation or service Introductory Foods, 13 th ed. Bennion and Scheule 9 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Gels n A structure between a solid and a liquid n n n Contain

Gels n A structure between a solid and a liquid n n n Contain polymers cross linked to form brush heap structure Affected by n n n Composed of fluid – behave like solids Temperature p. H Syneresis Introductory Foods, 13 th ed. Bennion and Scheule 10 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Gels Occur Starch-thickened pudding n Egg custard n Fruit jellies n Gelatin molds n

Gels Occur Starch-thickened pudding n Egg custard n Fruit jellies n Gelatin molds n Introductory Foods, 13 th ed. Bennion and Scheule 11 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Gelatin n Obtained from n n Hydrolysis of collagen Porkskin is common source Fish

Gelatin n Obtained from n n Hydrolysis of collagen Porkskin is common source Fish and plant-based gelatins Manufacture n n n Treatment of raw material Purified collagen converted into gelatin Further purification and refinement Introductory Foods, 13 th ed. Bennion and Scheule 12 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Gelatin Use n Gel structure n Foam stabilizer n Thickener n Making of candies

Gelatin Use n Gel structure n Foam stabilizer n Thickener n Making of candies n Control of crystal size in frozen desserts Introductory Foods, 13 th ed. Bennion and Scheule 13 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Nutritive Value n Low biological value of protein n Small amount of gelatin used

Nutritive Value n Low biological value of protein n Small amount of gelatin used to produce a gel Introductory Foods, 13 th ed. Bennion and Scheule 14 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Hydration, Swelling, Dispersion n Dry gelatin hydrates and swells in water n Sugar inhibits

Hydration, Swelling, Dispersion n Dry gelatin hydrates and swells in water n Sugar inhibits swelling n n Some salts inhibit swelling other salts may speed swelling Dispersion of gelatin above 95°F (35°C) Introductory Foods, 13 th ed. Bennion and Scheule 15 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Gelation n n Gel formation or stiffening of a gelatin dispersion Gradual process Introductory

Gelation n n Gel formation or stiffening of a gelatin dispersion Gradual process Introductory Foods, 13 th ed. Bennion and Scheule 16 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Temperature n Very low temperature n n Quickly set gelatins n n Gelatin sets

Temperature n Very low temperature n n Quickly set gelatins n n Gelatin sets more quickly Melt more readily than more slowly set gelatins Gelation occurs more quickly n If dispersion stands at room temperature before being chilled Introductory Foods, 13 th ed. Bennion and Scheule 17 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Concentration n Higher concentration of gelatin n n 1 tablespoon of unflavored gelatin per

Concentration n Higher concentration of gelatin n n 1 tablespoon of unflavored gelatin per 2 cups of liquid n n 1. 5 percent concentration When gelatin dispersion is beaten to a foam n n Firmer gel Gel firmness is decreased Gels become stiffer with standing Introductory Foods, 13 th ed. Bennion and Scheule 18 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Degree of Acidity n High acid concentrations n n n Prevent gelation Cause soft

Degree of Acidity n High acid concentrations n n n Prevent gelation Cause soft gel Lemon juice and vinegar have pronounced effect Introductory Foods, 13 th ed. Bennion and Scheule 19 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Salts, Sugar, Enzymes n Salt (milk or hard water) n n Sugar n n

Salts, Sugar, Enzymes n Salt (milk or hard water) n n Sugar n n n Increased gel strength Weakens gel Slows setting of gel Enzymes n n Bromelein (a proteinase) in fresh pineapple Proteinases in kiwi and papaya Introductory Foods, 13 th ed. Bennion and Scheule 20 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Gelatin Salads and Desserts n Fruit, Vegetable, Meat and Fish Jellies n Aspics n

Gelatin Salads and Desserts n Fruit, Vegetable, Meat and Fish Jellies n Aspics n Foams and Sponges n Bavarian and Spanish Creams n Unmolding Gelatin Gels Introductory Foods, 13 th ed. Bennion and Scheule 21 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.