Salads and Sandwiches Student Objectives l l l

Salads and Sandwiches

Student Objectives l l l • Identify basic techniques for pre-preparation of selected vegetables for cold service • Identify categories and types of salads • Discuss factors contributing to texture, color and flavor of salads • Identify general rules for salad preparation • Identify common salad ingredients • Identify categories, types and applications of salad dressings and cold sauces • Identify categories of cold sandwiches and sandwich-making techniques • Identify categories of hot sandwiches and sandwich-making techniques • Discuss the pantry and its role in supporting all areas of menu production • Demonstrate the ability to execute selected basic recipes for prepreparing, assembly and serving of salads, sandwiches and cold vegetable dishes • Demonstrate the ability to produce selected carved vegetable and fruit garnishes

I. Salads A. Types of salads 1. Appetizer 2. Accompaniment 3. Main course 4. Dessert 5. Hors d’oeuvre

I. Salads B. Categories of salads 1. Arranged or random (tossed greens) 2. Composed (chef salad, Cobb salads) 3. Compound (potato salad, tuna salad)

I. Salads C. Structure of the arranged salad 1. Under-liner 2. Body 3. Garnish 4. Dressing

I. Salads D. Guideline for arranging salads 1. Center ingredients 2. Keep salad within rim of plate 3. Build height for eye appeal 4. Color a. Balance b. Placement c. Complement and contrast 5. Contrasting textures 6. Uniformity of cuts 7. Simplicity 8. Notes on application of dressings

I. E. Salads Common vegetable salad ingredients 1. Salad greens a. Iceberg b. Romaine c. Boston/ Bibb d. Leaf lettuces e. Mesclun or “field greens” f. Spinach g. Endive h. Cress 2. Raw vegetables (Avocado, Celery, Carrots, Tomatoes. . ) 3. Blanched vegetables 4. Marinated and pickled vegetables

Endive Romaine Cress Spinach

I. Salads F. Fruit salads 1. Pre-preparing fruits 2. Peeling and cutting techniques a. Citrus b. Melons and pineapples c. Apples and pears d. Berries e. Other

I. Salads G. Molded and gelatin salads H. Cold savory mousses 1. Base 2. Binder 3. Aeration 4. Gelatin 5. Whisking 6. Molding 7. Aspic a. Velvety texture b. Light consistency c. Delicate and distinctive flavor d. Smooth, shiny appearance (aspics) e. Mousseline (individual portion mousses)

I. Salads I. Composed (cooked) meat/protein-based salads 1. Tuna 2. Ham 3. Egg 4. Pasta 5. Other

I. Salads J. Salad dressings and cold sauces 1. Salad dressing basics a. Choosing oils 1) Olive oils, virtues of extra-virgin 2) Nut oils, including peanut, hazelnut and sesame 3) Infused oils 4) Procedures for creating infused oils b. Choosing an acid 1) Vinegars a) White b) Wine c) Apple d) Rice e) Balsamic 2) Infused vinegar

Salad dressings and cold sauces Continued 3) Process for infusing vinegar • Citrus juice • Wine • Combinations 2. Egg yolks and emulsification a. Permanent emulsion (mayonnaise as example) b. Temporary emulsion (creamy vinaigrette as example) c. Use of pasteurized egg yolks as an emulsification agent d. Emulsification without egg yolks 3. Seasonings, flavorings and sweeteners 4. Cooked and warm dressings

II. Cold and hot sandwiches A. Categories of cold sandwiches 1. Simple 2. Multi-deck 3. Open face 4. Cocktail or “tea” sandwiches B. Setting up a sandwich station 1. Tools and equipment 2. Mise en place 3. “Assembly line” production for quantity order

II. Cold and hot sandwiches C. Cold and hot sandwich construction 1. Layering of ingredients affects flavor 2. Thickness of the cut affects flavor 3. Breads 4. Dressings and sauces 5. Cheeses 6. Meats 7. Compound salads and spreads 8. Vegetables

II. Cold and hot sandwiches D. Categories of hot sandwiches 1. Simple sandwiches (examples: hamburgers, hot dogs, submarine) 2. Open faced sandwiches (examples: knife & fork sandwiches such as hot roast beef with gravy) 3. Grilled sandwiches (examples: Reuben sandwich, grilled cheese) 4. Deep-fried sandwiches (example: Monte Cristo sandwich)

Hamburger Open faced sandwich Grilled cheese Monte Cristo sandwich

II. Cold and hot sandwiches E. Plate presentation and garnishment 1. Balance a. Colors (varied, complementary, contrasting) b. Shapes, textures, height c. Flavors (complementary and contrasting tastes, edible garnish that enhances appearance and compliments the food) 2. Attractive arrangement on the plate a. Keep food off the rim unless plating guidelines call for rim decoration (think of the rim as the frame of your “picture”).

Plate presentation and garnishment Continued b. Arrange items for the ease of the guest (place the best side of the meat forward. ) c. Arrange items in a structured, orderly and attractive manner. Keep in mind, even with “architectural” presentations, items should retain their individual identity and the plate should never feel overcrowded. The plate arrangement should have a central focal point and maintain a sense of unity.

Plate presentation and garnishment Continued d. Use garnish only when it makes sense; many dishes have enough color, contrast and balance to be self-garnished. e. Use sauces and dressings with discretion; lining the bottom of the plate with a sauce or serving the dressing on the side will preserve the integrity of your presentation. Never drown a plate in sauce or dressing. f. Keep presentations simple and focused on the freshness of your ingredients. Overly-elaborate presentations often distract diners from what they ordered.

By: Xander Velat and Taylor Wooten