ProStart Year 1 Chapter 9

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ProStart Year 1 Chapter 9

• Salads and Garnishes

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• A generation or two ago, most Americans never ate
  raw vegetables.
• Salads of all varieties now appear at many
  tables.
• Salads have become a meal in themselves.

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What are the Four Parts of a Salad? What are
their Purposes?

• Base or Underliner
• Purpose- Leafy greens that are the foundation
  of the salad
• Body
• Purpose- Main ingredient of the salad
• Garnish
• Purpose- Adds Color and appeal to the salad
• Dressing
• Purpose- Enhances flavor and add tartness and
  moistness

4
What are the Five Types of Salads and an example
of each?

• Appetizer Salad
• Example- Shrimp Cocktail
• Accompaniment Salad
• Example- Coleslaw, macaroni salad
• Main-course Salad
• Example- Chefs Salad, seafood salad with
  accompaniments
• Separate-Course Salad
• Example- Bibb lettuce lightly dressed with
  raspberry vinaigrette
• Dessert Salad
• Example- Gelatin Salad with fruit,
  marshmallows,
• nuts, and whipped cream.

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What Are Some of Your Favorite Dips and
Condiments?
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About Herbs and Spices

• Nearly any herb or spice can be used in a
  dressing.
• Dried herbs and spices need time to release
  flavors.
• Prepare most dressing 2 to 3 hours before serving.

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Appropriate Toppings for Thick Soups

• Fresh herbs (parsley, chives) chopped
• Slices of almonds, toasted
• Grated cheese
• Sieved egg yolks
• Chopped or diced egg whites
• Croutons
• Grated parmesan cheese
• Crumbled bacon
• Paprika
• Sour Cream or Whipped cream
• Can you think of any others?

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Some Raw Vegetables or Fruits that are Suitable
for a Sandwich Garnish (with Dip)

• -Oranges -Celery -Radishes
• -Melon -Cauliflower -Zucchini
• -Carrots -Broccoli -(and other Crudites)

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Guidelines for Garnishing

• Should be appropriate to food item.
• Flavor and texture should complement, not
  overpower, flavor of the main food item.
• Keep it Simple!