Salads and Sandwiches

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Salads and Sandwiches
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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

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I. Salads

• A. Types of salads
• 1. Appetizer
• 2. Accompaniment
• 3. Main course
• 4. Dessert
• 5. Hors doeuvre

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I. Salads

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

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I. Salads

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

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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

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I. 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

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Endive
Romaine
Cress
Spinach
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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

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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)

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I. Salads

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

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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

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Salad dressings and cold sauces Continued

• 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

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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

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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

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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)

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Hamburger
Open faced sandwich
Monte Cristo sandwich
Grilled cheese
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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).

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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.

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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.

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By Xander Velat and Taylor Wooten