Chapter 6 Salads. This chapter focuses on the production of many kinds of yeast products, including breads, dinner rolls, sweet rolls, Danish pastry, and croissants. | Salads 6 Learning Objectives Explain the types of ingredients that can be used in a salad. Understand the different types of salads that can be created for different portion sizing. Describe the importance of contrasting textures, flavors, and temperatures in a salad. Compose salads that fit into healthy diets. 1 Recipes for Activities The following slides include recipes that could be used as examples to complete selected activities from the Instructor’s Manual. Some of the recipes are from Cooking for Special Diets while others are included as examples that could be adjusted to be more nutritionally sound. 2 Buffalo Chicken Salad Recipe from Garde Manger: The Art and Craft of the Cold Kitchen, 4th Edition Ingredients 2 lb 8 oz / kg chicken wings, tips removed, disjointed 8 oz / 227 g flour (seasoned with salt and pepper) as needed for dredging Hot Sauce 8 fl oz / 240 mL Frank’s Hot Sauce 1 oz / 28 g butter Tabasco sauce, as needed Ground cayenne, as needed Lemon juice, as needed 1 lb 4 oz /567 g mixed greens, washed, dried, and chilled 10 fl oz /300 mL Basic Red Wine Vinaigrette ½ bunch celery, cut into 4-in./10-cm allumettes 12 oz / 340 g carrots, cut into 4-in./ 10-cm allumettes 1 seedless cucumber, peeled and sliced 20 celeriac crisps (optional) 15 fl oz / 450 mL Roquefort dressing Makes 10 entrée portions Steps: 1. Dredge the chicken wings in flour and deep fry in 350°F / 177°C oil until golden brown and crisp, about 12 minutes. Drain well. 2. Simmer the ingredients for the hot sauce. Pour over the warm chicken wings; hold in the sauce. 3. Salad Assembly: For each serving, warm 4 oz / 113 g chicken wings, if necessary. Toss 2 oz / 57 g mixed greens with 1 fl oz / 30 mL vinaigrette. Arrange the mixed greens in a soup plate or salad bowl and top with the wings. Garnish with the celery, carrots, cucumbers, and celeriac chips. Serve with 3 fl oz / 45 mL Roquefort dressing. 3 Ingredients 2 lb 4 oz / kg butternut squash, peeled and cut into medium dice | Salads 6 Learning Objectives Explain the types of ingredients that can be used in a salad. Understand the different types of salads that can be created for different portion sizing. Describe the importance of contrasting textures, flavors, and temperatures in a salad. Compose salads that fit into healthy diets. 1 Recipes for Activities The following slides include recipes that could be used as examples to complete selected activities from the Instructor’s Manual. Some of the recipes are from Cooking for Special Diets while others are included as examples that could be adjusted to be more nutritionally sound. 2 Buffalo Chicken Salad Recipe from Garde Manger: The Art and Craft of the Cold Kitchen, 4th Edition Ingredients 2 lb 8 oz / kg chicken wings, tips removed, disjointed 8 oz / 227 g flour (seasoned with salt and pepper) as needed for dredging Hot Sauce 8 fl oz / 240 mL Frank’s Hot Sauce 1 oz / 28 g butter Tabasco sauce, as needed Ground cayenne, as needed Lemon juice, as .
