TAILIEUCHUNG - Lecture Professional cooking (7/E): Chapter 21 (part 1) - Gisslen

Chapter 21 - Salads and salad dressings. After reading the material in this chapter, you should be able to: Identify and describe five different salad types, and select appropriate recipes for use as an appetizer, accompaniment, main course, separate course, or dessert salad; identify a dozen popular salad greens; list six categories of other salad ingredients, and recognize several examples from each category; judge the quality of fruits and complete the pre-preparation procedures for fruit;. | Chapter 21 Salad Dressings and Salads Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Salad Dressings Most of the basic salad dressings used today can be divided into three categories: Oil and vinegar dressings Most un-thickened dressings. Mayonnaise-based dressings Most thickened dressings. Cooked dressings Similar in appearance to mayonnaise dressings, but more tart, and with little or no oil content. Salad Dressings A salad dressing’s quality depends directly on the quality of the ingredients. Most salad dressings are made primarily of an oil and an acid, with other ingredients added to modify the flavor or texture. Ingredients Salad Dressings Oils Corn oil Cottonseed Oil Soybean Oil Canola Oil Safflower Oil Ingredients Vegetable or Salad Oil Peanut Oil Walnut Oil Olive Oil Salad Dressings Oils Quality Factors: All-purpose oils for dressings should have a mild, sweet flavor. Even a hint of rancidity can ruin an entire batch of dressing. .

• Ẩm thực
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Cooking methods
• Salad dressings
• Accompaniment salads
• Basic cooking principles
• Cooking times
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue
• Cooking equipment
• Steam equipment
• Professional kitchen