SUBJECT CODE: TDC 121 GARDE MANGER
ASSIGNMENT 1: INDIVIDUAL ASSIGNMENT
LECTURER'S NAME: KHAIRUL AZMI BIN KHAIRUDDIN
SEMESTER: MAY 2017
TITLE: SALADS
INTRODUCTION
The chef told us to do the individual assignment 1. we are require to follow the guidelines that has been given to us. the title for assignment 1 is salads. A salad is a dish consisting of a mixture of small pieces of food, usually featuring vegetables. They are typically served at room temperature or chilled, with notable exceptions such as south German potato salad which is served warm. Salads may contain virtually any type of ready-to-eat food. Garden salads use a base of leafy greens like lettuce, arugula, kale or spinach; they are common enough that the word salad alone often refers specifically to garden salads. Other types include bean salad, tuna salad, fattoush, Greek salad, and Japanese sōmen salad (a noodle-based salad). The sauce used to flavor a salad is commonly called a salad dressing; well-known types include ranch, Thousand Island, and vinaigrette.
1) DEFINITION OF SALADS
- The definition of salad is a single food or a mixture of foods accompanied or bound by a dressing. A salad can contain meat,grains,nuts or cheese and contain no lettuce. It can be an appetizer entree side dish or dessert. The color texture and flavor should compliment each other.
- 2)TYPES OF SALADS
- APPETIZER SALAD - appetizer salads should stimulate the appetite with tangy, flavorful dressings and look good and appetizer salad should not be too filling. The attractive arrangements and garnish are important.
- ACCOMPANIMENT SALAD - salad serve with the main course and serve the same function of other side dishes(vegetable and starches) also must be harmonious with the rest of the meal. The light and flavorful, not too rich. The heavy salad macaroni or potatoes are less appropriate.
- MAIN COURSE SALAD - The cold plates are popular with lucheon and diet conscious customers. They should be large enough to be a full meal and contain sufficient protein and they should offer variety and a balanced meal in terms of flavors, textures and color.
- DESSERT SALAD - The dessert salad usually sweet and may contain with fruits, sweetend gelatin,nuts and cream.
1) TALL - when making a salad, think tall. Tall could mean piling leafy greens in a high, airy pile. It can also mean a ramekin or bowl that is taller than it is wide. It can also include putting a wonderful Apple Waldorf Salad in a tall glass.
2) WIDE - With salads, using a big plate helps them spread out wide so you get a lot of "goodies" on the top. This can be good for a platter that you are serving at a party and also for a fun presentation, too. In this particular arrangement for our Spring Salad, we chose a large square platter and topped our salad with fruits and toasted nuts.
3) PATTERNS - in this Fruit Yogurt Salad, we have used a spiral pattern. But you can also line things up diagonally, horizontally or even in a scattered fashion.
4) FRAMED- it is good to frame your salad with chips, lettuce, tomatoes, etc. In this Taco Crunch Salad, just 5 chips (less than half of a serving) make the taco salad more appetizing and provide a contrasting crunch and toasted corn flavor.
5) FANS - if you fan veggies over the top you get an interesting look as we did with this Asian Slaw. We used snow peas but you could fan thinly sliced veggies like carrots or bell peppers, too.
6) CASCADE - this Pasta Shrimp Salad, made with whole heat penne, cascades off the greens - the greens are shredded finely.
7) CITRUS - I believe that a small wedge of lemon, lime or an orange that is squeezed over a salad adds a lot of flavor without adding sodium and fat. See the salad above - the tiny squeezable bits of lemon are meant to go with the Shrimp Pasta Salad.
8) DRIZZLE - this technique is used over and over in cooking and desserts - you drizzle the sauce over the top in a fine stream as we have done with the balsamic vinegar glaze over this Spinach Walnut Salad. Balsamic vinegar glazes are growing in popularity and available in almost any grocery store. You can also drizzle any dressing.
9) COLOR - fruits and vegetables add the most wonderful colors so use lots of them to balance color and flavor. Consider using a Japanese mandolin to finely shave the vegetables so they are more palatable, like we did with the carrots and candy cane beets in this fresh salad.
10) MOLDS - this is always fun with couscous in our Lemon Couscous Salad - you mold it in a scoop or bowl and invert it onto the plate. Molding adds a precise shape and it looks more enticing to eat a carefully molded grain versus spilling it all over the plate. This method would also work with tabouleh, quinoa, or rice.
4)TYPES OF SALADS AND RECIPE
5) FANS - if you fan veggies over the top you get an interesting look as we did with this Asian Slaw. We used snow peas but you could fan thinly sliced veggies like carrots or bell peppers, too.
6) CASCADE - this Pasta Shrimp Salad, made with whole heat penne, cascades off the greens - the greens are shredded finely.
7) CITRUS - I believe that a small wedge of lemon, lime or an orange that is squeezed over a salad adds a lot of flavor without adding sodium and fat. See the salad above - the tiny squeezable bits of lemon are meant to go with the Shrimp Pasta Salad.
8) DRIZZLE - this technique is used over and over in cooking and desserts - you drizzle the sauce over the top in a fine stream as we have done with the balsamic vinegar glaze over this Spinach Walnut Salad. Balsamic vinegar glazes are growing in popularity and available in almost any grocery store. You can also drizzle any dressing.
9) COLOR - fruits and vegetables add the most wonderful colors so use lots of them to balance color and flavor. Consider using a Japanese mandolin to finely shave the vegetables so they are more palatable, like we did with the carrots and candy cane beets in this fresh salad.
10) MOLDS - this is always fun with couscous in our Lemon Couscous Salad - you mold it in a scoop or bowl and invert it onto the plate. Molding adds a precise shape and it looks more enticing to eat a carefully molded grain versus spilling it all over the plate. This method would also work with tabouleh, quinoa, or rice.
4)TYPES OF SALADS AND RECIPE
APPETIZER SALADS
GREEK APPETIZER SALAD
INGREDIENTS
√ 8 oz. green beans
√ 3 sm. zucchini, cut into 1/2 inch slices
√ 1 sm. cauliflower, separated
√ 1/2 c. olive or veg. oil
√ 1/4 c. lemon juice
√ Cherry tomatoes, cut in half
Lettuce leaves
√ 1 tsp. salt
√ 1/2 tsp. sugar
√ 1/2 tsp. dried oregano leaves
√ 1 clove garlic, finely chopped
√ 1 sm. onion, sliced and separated into rings
Ripe olives
DIRECTIONS
1. Heat 1 inch salted water to boiling in 3 quart saucepan. Add beans; cover and simmer 5 minutes.
2. Add zucchini and cauliflower. Heat to boiling; reduce heat. Cover and cook just until tender, about 5 minutes. Drain. Place vegetables in shallow glass or plastic dish.
3. Mix oil, lemon juice, salt, sugar, oregano and garlic; pour over vegetables. Cover and refrigerate, spooning marinade over vegetables occasionally, at least 2 hours.
4. Remove vegetables to lettuce with slotted spoon. Garnish with onion rings, top with cherry tomatoes and olives.
ACCOMPANIMENT SALAD
CAPRESE PASTA SALADS
INGREDIENTS
√ 16 ounces rotini
√ 8 ounces grape tomatoes
√ 8 ounces mozzarella cheese
√ 1/2 cups basil
√ 1/4 cups pesto
√ 3 tablespoons olive oil
√ 2 tablespoons balsamic vinaigrette
√ salt
√ Pepper
DIRECTIONS
In a large bowl, combine all ingredients and mix well. Cover and chill until ready to serve.
MAIN COURSE SALAS
Butter-Lettuce Salad with Egg and Potatoes
√ 8 oz. green beans
√ 3 sm. zucchini, cut into 1/2 inch slices
√ 1 sm. cauliflower, separated
√ 1/2 c. olive or veg. oil
√ 1/4 c. lemon juice
√ Cherry tomatoes, cut in half
Lettuce leaves
√ 1 tsp. salt
√ 1/2 tsp. sugar
√ 1/2 tsp. dried oregano leaves
√ 1 clove garlic, finely chopped
√ 1 sm. onion, sliced and separated into rings
Ripe olives
DIRECTIONS
1. Heat 1 inch salted water to boiling in 3 quart saucepan. Add beans; cover and simmer 5 minutes.
2. Add zucchini and cauliflower. Heat to boiling; reduce heat. Cover and cook just until tender, about 5 minutes. Drain. Place vegetables in shallow glass or plastic dish.
3. Mix oil, lemon juice, salt, sugar, oregano and garlic; pour over vegetables. Cover and refrigerate, spooning marinade over vegetables occasionally, at least 2 hours.
4. Remove vegetables to lettuce with slotted spoon. Garnish with onion rings, top with cherry tomatoes and olives.
ACCOMPANIMENT SALAD
CAPRESE PASTA SALADS
INGREDIENTS
√ 16 ounces rotini
√ 8 ounces grape tomatoes
√ 8 ounces mozzarella cheese
√ 1/2 cups basil
√ 1/4 cups pesto
√ 3 tablespoons olive oil
√ 2 tablespoons balsamic vinaigrette
√ salt
√ Pepper
DIRECTIONS
MAIN COURSE SALAS
Butter-Lettuce Salad with Egg and Potatoes
INGREDIENTS
- √ 1 pound baby (golf-ball-size) potatoes
- √ Coarse salt and freshly ground pepper
- √ 8 ounces sugar snap peas, trimmed and halved on the bias
- √ 1 pound white or green asparagus (peeled, if white), tough stems trimmed, cut into 2-inch pieces
- √ 1 stick unsalted butter
- √ 2 tablespoons fresh lemon juice (from 1 lemon)
- √ 1/4 teaspoon sugar
- √ 1 to 2 heads butter lettuce, such as Boston or Bibb, leaves separated, large ones torn into 2-inch pieces (about 12 ounces)
- √ 4 large eggs, fried
- √ 1/4 cup snipped fresh chives (from 1 bunch), for serving
DIRECTIONS
- Cover potatoes with 2 inches of water in a pot and bring to a boil; add salt. Cook until potatoes are easily pierced with the tip of a sharp knife, about 10 minutes.
- Remove with a slotted spoon. Add snap peas and asparagus to pot, and boil until crisp-tender, about 2 minutes; drain. Slice potatoes into 1/4-inch-thick rounds.
- Melt butter in a saucepan. Remove from heat and whisk in lemon juice and sugar; season with salt and pepper.
- Divide lettuce and vegetables among 4 plates. Drizzle with warm dressing, and top each with an egg. Season with salt and pepper; sprinkle with chives.
DESSERT SALADS
Cherry Walnut Fluff Salad
√ 1 (21 ounce) can cherry filling
√ 1 (14 ounce) can sweetened condensed milk
√ 1 (20 ounce) can crushed pineapple, drained
√ 1 (8 ounce) cool whip, thawed
√ 1 1/2 cups miniature marshmallows
√ 1 cup chopped walnuts
DIRECTIONS
1. In a large mixing bowl, mix together the cherry filing, condensed milk, crushed pineapple, marshmallows and walnuts.
2. Add in the cool whip and mix well to combine all the ingredients.
3. Cover and refrigerate for a minimum 2 hours before serving.
CONCLUSION
The conclusions on the assignment I have made I understand what a salad is. And lots of salads that i have learn from this assignment. Especially the type of salad and the recipe of each salad. I hope I can make home samples.
DIRECTIONS
1. In a large mixing bowl, mix together the cherry filing, condensed milk, crushed pineapple, marshmallows and walnuts.
2. Add in the cool whip and mix well to combine all the ingredients.
3. Cover and refrigerate for a minimum 2 hours before serving.
CONCLUSION
The conclusions on the assignment I have made I understand what a salad is. And lots of salads that i have learn from this assignment. Especially the type of salad and the recipe of each salad. I hope I can make home samples.
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