Salads and Sandwiches

Student Objectives

• 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 pre-

preparing, 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 salads1. Center ingredients2. Keep salad within rim of plate3. Build height for eye appeal4. Color

a. Balanceb. Placementc. Complement and contrast

5. Contrasting textures 6. Uniformity of cuts7. Simplicity8. Notes on application of dressings

I. Salads

E. Common vegetable salad ingredients 1. Salad greens

a. Icebergb. Romainec. Boston/ Bibbd. Leaf lettuces

e. Mesclun or “field greens” f. Spinachg. Endiveh. Cress

2. Raw vegetables (Avocado, Celery, Carrots, Tomatoes..)

3. Blanched vegetables4. Marinated and pickled vegetables

Romaine

Spinach

Endive

Cress

I. Salads

F. Fruit salads1. Pre-preparing fruits2. Peeling and cutting techniques

a. Citrusb. Melons and pineapplesc. Apples and pearsd. Berriese. 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 textureb. Light consistencyc. Delicate and distinctive flavord. Smooth, shiny appearance (aspics)e. Mousseline (individual portion mousses)

I. Salads

I. Composed (cooked) meat/protein-based salads1. 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) Vinegarsa) Whiteb) Winec) Appled) Ricee) 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 sandwiches1. Simple2. Multi-deck3. Open face4. Cocktail or “tea” sandwiches

B. Setting up a sandwich station1. Tools and equipment2. Mise en place3. “Assembly line” production for quantity order

II. Cold and hot sandwiches

C. Cold and hot sandwich construction1. Layering of ingredients affects flavor2. Thickness of the cut affects flavor3. Breads4. Dressings and sauces5. Cheeses6. Meats7. Compound salads and spreads8. 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)

HamburgerOpen faced sandwich

Grilled cheese Monte Cristo sandwich

II. Cold and hot sandwiches

E. Plate presentation and garnishment1. 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