LESSON 01

WHAT IS CULINARY?

Culinary arts, in which culinary means "related to cooking", are the cuisine arts of food
preparation, cooking, and presentation of food, usually in the form of meals.

When was culinary arts discovered?

The origins of culinary began with primitive humans roughly 2 million years ago. There are
various theories as to how early humans used fire to cook meat.

Dangers of food borne illness

Individual – Food borne illnesses are the greatest danger to food safety. It could result in
illness or diseases to an individual that would affect their overall health, work and personal lives.

1.Loss of family income

2. Increased insurance
3. Medical expenses
4. Cost of special dietary needs
5. Loss of productivity, leisure and travel opportunities
6. Death or funeral expense

Establishment – Food borne illness outbreak can cost an establishment thousands of pesos, it
can even be the reason an establishment is forced to close.

● Loss of customers and sales

● Loss of prestige and reputation
● Lawsuits
● Increase insurance premiums
● Lowered employee morale
● Employee absenteeism
● Increase employee turn over
● Embarrassment

Definition of terms

Food – Any substance whether simple, mixed or compounded that is used as food, drink,
confectionery or condiments.

Safety – is the overall quality of food fit for consumption.

Sanitation – is a health of being clean and conducive to health.

Cleanliness – is the absence of visible soil or dirt and is not necessarily sanitized.

Microbiology - the branch of biology that deals with microorganisms and their effect on other
microorganisms.

Microorganisms - organisms of microscopic or submicroscopic size. (bacterium , protozoan).

Food Infection - microbial infection resulting from ingestion of contaminated foods.

Food Intoxication - type of illness caused by toxins. Under favorable conditions certain bacteria
produce chemical compounds called toxins.

Food Spoilage - means the original nutritional value, texture, flavor of the food are damaged,
the food becomes harmful to people and unsuitable to eat.

Food borne Illness – A disease carried or transmitted to people by food.

Types of food contaminants:

● Biological Contaminant
● Physical Contaminant
● Chemical Contaminant

Biological contaminant - may cause a food borne illness (bacteria, viruses, fungi, parasites
biological toxins)

Examples:

● Seafood toxins
● Mushroom toxins
● Clostridium Botulinum
● Salmonella bacteria

Preventing Biological contaminant

● Purchase foods only on reputable supplier

● Do not use wild mushrooms
● Maintain good personal hygiene
● Observe proper hand washing
● Clean and sanitize equipment
● Maintain clean and sanitize facilities
● Control pests
Physical Contaminant – any foreign object that accidentally finds its way into food.

● Hair
● Staple wire
● Dust
● Metal shavings
● Nails
● Earrings
● Hair clips
● Plastics
● Metal
● Glass fragments
● Insects
● Extraneous vegetable matter
● Stones

Preventing Physical Contaminants

● Wear hair restraint

● Avoid wearing jewelry when preparing, cooking and holding foods (ring, earrings)
● Do not carry pencil or pen
● Do not wear nail polish or artificial nails when working with foods
● Remove staple wire in the receiving area

Chemical Contaminant – a chemical substance that can cause food borne illness. Substances
normally found in restaurants.

● Toxic metals
● Pesticides
● Cleaning product
● Sanitizers
● Preservatives

Preventing Chemical Contaminants:

● Teach employees how to use chemicals

● Store chemicals in original containers to prevent accidental misuse, as well as leakage
into food
● Make sure labels are clearly identify chemical contents of chemical containers
● Always chemical according to chemical recommendation
● Always test sanitizing solution
● Wash hands thoroughly after working with chemicals
● Wash foods in cold running water
● Monitor pest control operator and make sure chemicals do not contaminate foods
Utensils and equipment containing potentially toxic metals:

● Lead
● Copper
● Brass
● Zinc
● Antimony
● Cadmium

Highly acidic foods such as tomatoes or lemons can react with metals.

(3) Main Causes of Food Borne Illness

● Cross - Contamination
● Time - Temperature Abuse
● Poor Personal Hygiene

Cross Contamination - occurs when microorganisms are transferred from one surface or food
to another.

The bacteria can transfer from:

● Hand to food
● Food to food
● Equipment to food

Preventing Hand to food:

● Wash hands properly

● Cover cuts, sores and wounds
● Keep fingernails short, unpolished & clean
● Avoid wearing jewelry, except for plain ring

How to wash hands?

1. Use the hand washing sink running at approximately 100°F and liquid soap.
2. Lather hands and exposed arms
3. Rub hands for at least 20 seconds
4. Wash hands thoroughly, paying attention to fingernails
5. Rinse in clean running water. Turn off the faucet with paper towel in your hands
6. Dry hands using a paper towel or air dryer. Not cloth or apron
When to wash hands?

Before:

● Beginning food preparation

● Putting on disposable gloves
● Serving customers

After:

● Arriving at work and after break

● Using the restroom, washing sinks
● Eating, drinking, smoking, chewing tobacco and gums
● Using the telephone
● Using handkerchief or tissue

● Using handkerchief or tissue

● Handling inventory

● Handling raw foods

● Touching or scratching a part of the body

● Coughing, sneezing

● Handling garbage

● Touching dirty surfaces

Food to Food Contamination - When harmful organisms from one food contaminate other
foods. (raw meats, thawing meat on top of the shelf where it can drip on the other foods)

Preventing food to food contamination

● Store cooked foods that will not be cooked in the refrigerator on a higher shelf than raw
foods.
● Best to practice mix left over foods with fresh foods
● Wash fruits & veg, in a cold running water
 ● Do not let raw meat and raw vegetables be prepared on the same surface at the same
time

Equipment to Food Contamination

How to prevent:

● Use separate cutting boards for different foods (meat - veg)

● Prepare raw foods in separate area from fresh and ready to eat foods
● Clean & sanitize equipment, work surfaces & utensils after preparing each foods
● Use specific containers for various food products.
● Make sure cloth and paper towel use for wiping spills are not used for any other
purposes

TIME TEMPERATURE ABUSE – happens when the food is exposed to the Temperature
Danger Zone (41⁰F - 140⁰F) for more than 4 hrs.

Time Temperature Abuse occur when:

● Food is not stored, prepared or held at a required temperature

● Food is not cooked or reheated to temperature high enough to kill harmful
microorganisms
● Food is not cooled low enough fast
● Food is prepared in advance and not set to a safe required internal temperature while
the food is on hold

Preventing Time Temp Abuse

● Never expose the food to Temperature danger zone: 41°F - 140°F

● Not to exceed 4 hours, except cool-down
● Document temperatures & time
● Includes receiving, storage, preparation, holding, serving, cooling, and reheating
● Pass food through danger zone quickly

Keep hot foods hot. Keep cold foods cold. Don’t keep the food at all.
Internal temperature should be 140°F to prevent harmful microbes from growing

Stay home if someone is suffering from these illnesses:

● Hepatitis A
● Shigella
● E-Coli Infection
● Salmonella
Sick employees must not work with foods

Keeping Good Personal Hygiene

● Medicines should be kept inside the locker and away from foods
● Clean and cover cuts and wounds
● Never use bare hands when handling ready to eat foods
● Disposable gloves should be used once
● Take a bath everyday
● Wear appropriate attire
● Refrain from wearing jewelry, make ups, and nail polish
● Observe proper hand washing procedures at all times

WHAT IS FOOD?

Food is any substance consumed to provide nutrients for an organism, meaning all living things
need food because living organisms get hungry and in need of nutrients.

Paleolithic Age (Old Stone Age)

● Animal Origin - of course from animals such as milk, meat, eggs, etc.

● Plant Origin - from plants and trees like fruits and vegetables.

● Mineral Origin- like salt and water.

WHAT IS NUTRITION?

- The science of how the foods you eat affect your body.

- The process of providing or obtaining the food necessary for health and growth.

Nutrients - substance that nourishes our body

Carbohydrates - are the sugars, starches and fibers found in fruits, grains, vegetables and milk
products.

Proteins - commonly found in animal products, though are also present in other sources, such
as nuts and legumes.
Fats - also known as fatty acids, can be found in foods from both plants and animals. Certain
fats have been linked to negative effects on heart health. They are also the main way the body
stores energy.

Vitamins - substances that your body needs to grow and develop normally.

Minerals - unlike vitamins that are organic, minerals are inorganic and help your body grow,
develop, and stay healthy.

Balanced Diet - Diet includes all things that your body needs. To achieve this, you need to eat a
range of different types of food but of course in a right amount.

Basic Food Groups

1. Grains or starchy - any food made from wheat, rice, oats, cornmeal, barley, etc. Bread,
pasta and other grain products.

2. Fats - margarine, butter, cooking oil, shortening, etc.

3. Vegetables - carrots, cauliflower, spinach, peppers. can be raw or cooked.

4. Fruits - apples, pear, melons, berries, citrus, tropical, etc.

5. Milk and dairy - milk, yogurt and cheese.

6. Protein - building blocks of our body like meat, eggs, fish, mussels, and poultry.

The Food Pyramid

1. Sugars
2. Dairy
3. Proteins
4. Starchy Foods
5. Fruit and Vegetables

• Vegetables, salad and fruit - Eat plenty of these, up to seven servings a day.

• Starchy foods - Have whole meal cereals and breads, potatoes, pasta or rice with each meal.

• Meat and alternatives - Have some meat, poultry, fish, eggs, beans and nuts. Choose lean
options and have fish at least twice a week – one being oily.

• Dairy - Have some milk, yogurt and cheese. Choose reduced-fat or low-fat.
• Fats, spreads and oils - Have small amounts and choose unsaturated or reduced-fat options.

• We call these 'treats' - foods that have high amounts of salt, fat and sugar. This is the least
important shelf. Have a treat once or twice a week.

LESSON 02

Why are some of the culinary terms somehow associated with French?

French is so strongly associated with cooking that it crosses over from professional kitchens to
the home and on into the dining room. The French may claim credit for the invention of the
restaurant, but they didn't invent cooking.

HISTORY OF THE MOTHER SAUCE

All sauces in cooking are derived from five basic sauces, called the Mother Sauces.

The mother sauces were traditionally prepared in huge quantities, and then separated into
smaller portions. These smaller portions combined with additional ingredients created over
100's of variations.

Famous chef Marie-Antoine Carême codified the four original Mother Sauces in the early
1800s. His recipes for Velouté, Béchamel, Allemande, and Espagnole were vital to every
French chef.

About 100 years later, chef Auguste Escoffier reclassified Allemande as a "daughter
sauce," or variation, of velouté. He also added Sauce Tomat and Hollandaise to the mix,
leaving us with the five mother sauces we still learn today.

What is a Sauce?

● Moist liquid component served with the dish.

● Adds contrasting and complementary flavors.
● Adds to the texture and enhances the taste.
● Adds visual interest to the dish.

Mother Sauces
- Tomato
- Veloute
- Bechamel
- Hollandaise
- Espagnole
Thickening Agents

● Roux - Refined flour cooked with equal quantity of butter. Types are White, Blond
and Brown roux.
● Slurry - Cornstarch with water.
● Beurre Maine - Equal parts of flour and butter kneaded together
● Laison - One part egg yolk and three parts cream.
● Butter - Also adds shine.
● Blood

STOCK

● Stock may be either white or brown. It has tons of flavor!

● It contains bones, with fat and connective tissue (Bones contain collagen, which
when simmered forms gelatin. The more gelatin there is in the stock, the more body
it will have)

● Vegetables (mirepoix) Aromatics (bay leaves, thyme, peppercorns, garlic, salt)

● Do not be confused with a broth, which is made for meat, not bones.

White Stock

● blanched and rinsed bones (fish, chicken, veal),

● white colour vegetables (onion, celery)

Brown Stock

● Dark oven-roasted bones (chicken, veal, beef)

● Dark oven roasted vegetables (mirepoix)
● Many times tomato paste is also added

'Mirepoix' (meer-PWAH) is a combination of onion, carrots, and celery, either raw, roasted
or sautéed with butter. It is the flavor base for a wide number of dishes, such as stocks,
soups, stew, and sauces.

Roux
 ● Once the fat is melted in the pan the flour is added. The mixture is stirred until the
flour is incorporated and then cooked.
● The longer you cook it, the darker it will become. The end result is a thickening and
flavoring agent.
● Roux can be white, blonde/pale, or brown depending on how long it is cooked
● Brown roux & brown stock usually go together,
● White roux goes with white stock or milk

HOLLANDAISE - BUTTER SAUCE

● Hollandaise sauce is an emulsion of butter and lemon juice. Egg yolks are used as
the emulsifying agent. Usually seasoned with salt and cayenne pepper.
● It must be made and served warm, not hot
● Properly made, the sauce is smooth and creamy.
● The flavor should be rich and buttery, with a mild tang added by the lemon juice and
seasonings.

TOMATO SAUCE - RED SAUCE

● Classically, Tomato Sauce is made with tomatoes, vegetables, seasonings, and

vegetable stock. Tomato Sauce should be thick and rich, with a slightly sweet flavor.

Customary measuring units

● The most commonly used system of measuring in the United States is based on
standard or 'customary' units of measurement, which would include 'volume'
measures such as ounces, teaspoons, tablespoons, cups, pints, and gallons.
● Measuring spoon sets, used for liquid and dry ingredients, usually include 1
tablespoon, 1 teaspoon, ½ teaspoon, and ½ teaspoon.
● Measuring cup sets, used for dry ingredients and solid fats, usually include 1 cup, ½
cup, 1/3 cup, and½ cup. Some sets may include a 2/3 and a½ cup measure.
● 1 cup, 2 cup, and 1 quart liquid cup measures are transparent and have space
above the top measurement line. You can carry a full cup without spilling.

How to measure

● Lightly spoon dry ingredients into the measuring cup, mounding the top. DO NOT
SHAKE DOWN OR PACK.
● Using the flat side of a knife or a straight-edge spatula, level the ingredients.
 ● Brown sugar is the ONLY dry ingredient that is packed into the measuring cup. Pack
the sugar, level the top, and invert. If packed correctly, the damp sugar should
maintain the shape of the + measuring unit.
● Pack fats into a dry measuring cup, level the top, and remove with a rubber spatula,
OR use a water-displacement method to measure. Example: measure ½ cup of
water into a liquid measuring cup; add fat until the water level reaches the 1 cup
mark; you have just measured ½ cup of fat.
● When using a scale to measure, place the bowl on the scale first, reset the scale to
zero, and then measure in the ingredients.
● To measure liquids, set the cup measure on a level surface. Pour in the liquid to the
right line and read it at eye-level. Food ingredients do not cause eye damage if
splashed into the eyes.

Abbreviations

The use of abbreviations saves time and space when writing menus and cookbooks.

Tablespoon = T. or tbsp.

Teaspoon = tsp., t., ts.

Cup = cu., c.

Pint = pt.

Gallon = gal.

Quart = qt.

Ounce = oz.

Pound Ib. or #

Calories = cal.

Package = pkg.

Large = Ige.

Medium = med.

Small = sm.
Measuring Equivalents...

1 pinch = (what you can hold between your thumb and your forefinger), less than 1/8th
teaspoon, a dash, a few grains

3 teaspoons = 1 tablespoon

16 tablespoons = 1 cup

2 cups = 1 pint

2 pints = 1 quart

4 quarts = 1 gallon

8 fluid ounces = 1 cup

16 ounces = 1 pound

Mise en place

Mise en place (meez ahn PLAHS) is a French term that means "to put in place." It refers
to any work you do in getting ready to cook, before you actually start cooking.

Mise en place includes the assembling, washing, measuring, cutting, and preparing
ingredients, getting out equipment, preheating the oven, separating the eggs, boiling the
water, lining the pan with paper, etc.

The basic elements of mise en place include knife cuts, herbs, spices, and basic
preparations. It Includes any steps in food preparation that can be done 'in advance',
without losing quality.

Knife Skills

● Mise en place steps that include knife skills are an important part of pre-preparation.
● Use a 'claw grip', with fingertips curled back and under, to hold food when slicing.
● Choosing the correct knife for each task is important to the success of the effort. The
hand holding the food item is called the 'guiding hand'.
● When peeling a vegetable or fruit with a paring knife, cut straight toward your thumb.
Dryheat cooking without fat

● Marinating is one way of adding flavor to dry-heat cooking methods. You literally
soak the meat in a seasoned liquid to impart flavor; it may tenderize some meats.
● Barding also adds flavor to dry heat methods. It is a technique that involves
wrapping a very lean food with a piece of fat during cooking, to impart flavor and
juiciness. Shown here is a filet of beef wrapped in bacon commonly called fillet
mignon.
● To roast, place food on a rack in the pan, so it doesn’t sit in its own juice. No lid.
● Cook slowly in the middle of the oven to achieve a golden brown exterior and moist,
tender inside.
● Grilling is often accomplished on a plece of outdoor cooking equipment. The food is
placed directly over a heat source, such as gas flames or charcoals. The crosshatch
marks on the food's surface are visually appealing. The food is turned halfway
through the cooking process.
● Broiling is done on one of the top racks of the oven, directly under the coils or
flame. The food is turned halfway through the baking time. The oven door is left ajar,
so the hot air can escape. This is a rapid cooking method.
● The food is highly flavored on the outside, somewhat smoky, depending on the type
of heat source (i.e. burning hickory or mesquite woods)
● Barbecuing is the same as grilling, only during the cooking process the food is
'basted' with a seasoned sauce. To baste the food, you brush on a sauce or
drippings or other liquid to keep the food moist.
● Baking is cooking food in an oven, surrounded by dry, hot air. No liquid is added to
the food; no lid traps the steam that escapes from the food. Food placed too high or
 too low in the oven browns on the top or bottom before the center is cooked. Food is
normally placed on the center rack.
● Microwaving food is a dry heat method. You do NOT get the same results as a
conventional or convection oven. The food is cooked with 'waves' of energy, which
pass through the food. As they do, they create friction and heat. The food cooks from
the inside out. Foods that work best in the microwave have a somewhat higher
moisture content. Foods cook in about the time as they would in a conventional
oven.
● Foods must be placed in cookware that the micro-'waves' can pass through... such
as glass, paper, plastic, etc. Microwaves cannot pass through metal, so it is not used
for cookware, but IS used to line the appliance cooking compartment and to contain
the microwaves.

Dry heat cooking with fat

● Sautéing (saw-TAY-ing) cooks food rapidly in a small amount of fat, releasing

juices.
● Foods cooked by pan frying are often coated first with flour, crumbs, or batter. The
hot oil seals the natural juices inside, and leaves a crisp exterior. Only naturally
tender food should be cooked by dry heat methods.
● When stir-frying, food is kept in constant motion over a large, hot surface.
● Deep fat frying or French frying is similar to frying, only food is totally submerged
in hot grease.

Combining dry and moist heat

● Braising combines dry and moist heat. First the meat is 'seared' or fried over high
heat to seal in the juices. It is then transferred to the oven for slow cooking that
softens the tougher, connective tissue.

● Some liquid is added to the pot during cooking.

3 types of braising include:

- Daube (DAWB) is made with red meat and red wine.

- Estouffade (ess-too-FAHD) is a French term for the braising method or the dish.

- Pot roasting is a common American term for braising, and is the name of the meat,
potatoes, carrots, and onion dish.
 ● Stewing is similar to braising, but food is cut into bite-size pieces before searing and
cooking. When stewing, food is covered in liquid while simmering.

Types of stews include:

● Blanquette (blahn-KETT) is chicken, veal, or lamb with mushrooms and onions in a

white sauce.

● Bouillabaise (BOO-yuh-base) is a Mediterranean fish stew.

● Fricassée is a white stew made with veal, poultry, or small game.

● Goulash is a beef, veal, or poultry dish seasoned with paprika and generally served
with potatoes or dumplings.

● Ragout (ra-GOO) is a French term for stew that means 'restores the appetite'.

● Matelote (ma-tuh-LOAT) is a fish stew made with eel.

Other Cooking Terms

● Bake - To cook in an oven with dry heat.

● Baste - To put a liquid, such as melted butter or a sauce on top, while cooking.
● Boil - To cook until bubbles rise to the surface.
● Broil - To cook with food very close to a high heat source.
● Preheat - To turn on heat before.
● Scald - Pour boiling liquid over food or to cool just before boiling 180 degrees.
● Simmer - To reduce heat and continue to cook.
● Steam - To cook with the steam vapors of boiling water.
● Skim - Remove the top
● Sauté - To cook in a small amount of fat.
● Alternate - Add a small amount of one item, then another.
● Beat - Quick mixing motion.
● Blend - To mix two or more ingredients to make one.
● Chop - To cut up.
● Core - To remove the center.
● Cream - To mix until smooth.
● Cube - To cut into squares.
● Cut In - To mix shortening into flour.
● Dice - To cut into pieces 1/2 big.
● Dot - To scatter food items on another.
● Fold - Very gentle stirring.
 ● Grate - To cut food into thin, small pieces.
● Knead - To mix with your hands.
● Melt - To change from a solid to a liquid.
● Mince - To cut into very little pieces.
● Pare - To remove peel with a knife/tool.
● Peel - To remove the peel with your fingers.
● Quarter - To cut into four pieces.
● Slice - cut into slabs.
● Shred - To cut into thin slices.
● Stir - Mix in a circular motion.
● Tear - To separate by pulling apart with your hands.
● Toss - To mix with a lifting motion.
● Whip - Beat quickly to add air.

LESSON 5

Types of Salad

● Appetizer salads - Stimulate the appetite (wake up the mouth) and have fresh, crisp
ingredients such as cheese, ham, salami, shrimp, crabmeat, or vegetables lightly
coated with a tangy, flavorful dressing

● Accompaniment salads - Should be flavorful, and should balance and complement

the rest of the meal.

● Main course salads - Should be large enough to serve as a whole meal.

● Separate course salads - Cleanse the palate after a rich dinner and before dessert.
This means they refresh or stimulate a person’s appetite for the dessert or next
course.

● Dessert salads - usually sweet, often containing fruits, sweetened gelatin, nuts,
cream, and/or whipped cream.

Parts of a Salad

- The BODY of the salad is the main ingredient. It may include vegetables, fruits,
meats, or cheeses.
- The GARNISH of the salad adds color and appeal, and sometimes flavor. It must
always be edible, and may be as simple as a sprinkling of crumbs or spice.
- The DRESSING is a liquid or semi-liquid used to flavor, moisten, or enrich the salad.
- The BASE or UNDERLINER of the salad is usually a layer of greens.
Common Salad Greens

1. Iceberg Lettuce
● Most popular variety in US
● Long shelf life
● Crisp leaves, round shape, tightly packed head
● Mild, sweet, refreshing flavor

2. Romaine Lettuce (Cos)

● Crisp ribs surrounded by tender leaves

● Range in color from dark green outer leaves to pale yellow inner leaves
● Elongated head with round-tipped leaves

3. Curly Endive (Curly Chicory)

● Crisp ribs; narrow leaves with curly edge
● Bitter flavor; provides contrasting flavor and texture in lettuce mixtures

4. Belgian Endive (Witloof Chicory)

Tightly packed, elongated head with pointed tip
Bitter flavor with slight sweetnes
Used as a garnish or filled and served as an appetizer

5. Leaf Lettuce (Green Leaf Lettuce)

Large, tender ruffled branches
Used in salads or as liner for plates and platters
Mild flavor

6. Red Leaf Lettuce (Red-tipped Lettuce)

Same texture and flavor as green leaf lettuce
Often included in salad mixes for contrasting color

7. Boston Lettuce (Butterhead)

Soft green cup-shaped leaves
Loose head with creamy- colored inner leaves
Popular as salad base and in mixed salads
 8. Bibb Lettuce (Limestone Lettuce)
● Developed in Kentucky
● Similar color and texture to Boston lettuce, but smaller head
● One head is often served as single portion

9. Spinach
● Smaller, tender leaves are best for salads
● Purchased in bunches or cello pack, packaged in plastic bags
● Remove fibrous stems and wash several times to remove dirt and grit

10. Watercress
● Classic plate garnish for red meats
● Remove thick stems before serving
● Peppery flavor

11. Mesclun
● Also called spring mix or field greens
● Often purchased ready-to-use
● Attractive variety of textures, colors, and flavors

12. Sprouts
● Grown from seeds or beans soaked in water
● Alfalfa, bean, radishes, and mustard are most popular types
● Grown in high moisture, high temperature environment conducive to bacterial growth

Working with Salad Greens

- Repeatedly plunge greens into cold water to remove impurities. Remove the core from
each lettuce head. Strike the core gently against the countertop, and twist it out. Dry the
greens as thoroughly and gently as possible after rinsing.
- If holding washed greens for several hours before serving, store them on a plastic tray or
plastic wrap, covered loosely with a dampened paper towel and then with plastic wrap on
top.
- Tearing greens is preferred over cutting them with a knife.

Arranging Salads
- When arranging salads, look at the plate or bowl as a picture frame.
- Select the right size dish; keep the salad off the rim if possible. Keep the arrangement
simple. Try to add some height or mounded ingredients to your plate.
- Maintain a good balance of color. Too many colors are sometimes unappetizing. Cut the
pieces neatly and uniformly, in pieces that are easily recognizable. Overlap slices or
wedges.
- Bite size pieces are preferred, unless the food can be cut with a fork.

Preparing Salads
- When using cooked vegetables or meats, chill them thoroughly before adding to the salad.
- Chill all cooked foods before adding mayonnaise or mayonnaise-based dressings.
- When using fruits that discolor from enzymatic browning, sprinkle them with acid such as
lemon juice to preserve color.
- Crisp foods add flavor and texture.
- Make sure all flavors complement each other.
- Carefully fold in dressings on vegetables and fruits to avoid crushing them.

Preparing Gelatin Salads

- Follow directions carefully for correct liquid to gelatin ratios. Too much gelatin yields a
rubbery product; too little yields a watery product.
- Acids such as fruit juices or vinegar as well as whipping the gelatin will weaken the setting
property of gelatin.
- Add solid ingredients when gelatin is partially set so they won't float. Use ice to replace
part of the liquid to shorten setting time.
- Gelatin is a protein. The enzyme 'papain' in fresh pineapple and papaya will not allow
gelatin to set. The addition of acids or whipping gelatin will weaken its setting properties.

Unmolding Gelatin Salads

- Do not unmold the salad until time to serve.
- Run a thin knife blade around the top edge of the mold to loosen the salad.
- Dip the mold 3/4 into hot water for one or two seconds.
- Quickly wipe the bottom of the mold and invert onto plate. Shake in a downward motion
until gelatin 'releases'. If any melting has occurred, absorb the liquid with a paper towel.

Salad Dressings
- The salad dressing is a liquid or semi-liquid used to flavor, moisten, or enrich the salad. It
should enhance or complement the salad ingredients, but not overpower them.
- Since most salad dressing is served fresh, rather than cooked, the quality of the dressing
depends on the quality of the ingredients used to prepare it
Oil and Vinegar Salad Dressings
- To make a classic oil and vinegar salad dressing, begin by selecting the type of oil and
vinegar you want. Use within 3 days.
- To make the classic VINAIGRETTE dressing, the ratio is 3:1... 3 parts oil to 1 part vinegar
(or citrus fruit juice). Begin by combining the vinegar and seasonings. Slowly whip in the oil
until a homogeneous mixture is formed. Serve immediately. If refrigerated for a time,
recombine the ingredients by vigorous whisking or shaking

Choosing the Vinegar and Oil

- There are several types of oil to choose from when making your vinaigrette...
- Corn oil: light golden color; nearly tasteless
- Cottonseed, soybean, canola, safflower oils: bland; nearly tasteless
- Peanut oil: Mild, but distinctive flavor; expensive
- Olive oil: distinctive fruity flavor; greenish color
- Walnut oil: Distinctive flavor; very expensive
- Winterized oil: any oil that has been treated so it will remain a clear liquid when chilled
- Olive oil has the flavor of solid fats, but without the cholesterol.
- Extra-Virgin or Virgin olive oils have strongest flavors.

Types of vinegar:

● Cider vinegar: made from apples; brown color; slightly sweet

● White/distilled vinegar: purified to give it a neutral flavor
● Wine vinegar: white or red color; has a wine flavor
● Flavored vinegars: have the flavor of other products added to them, such as
tarragon, garlic, or raspberries
● Sherry vinegar: made from sherry wine; has a sherry flavor Balsamic vinegar: a wine
vinegar aged in wooden barrels; dark
● brown color and sweet taste Specialty vinegars: malt vinegar; rice vinegar; vinegars
flavored with fruits such as raspberry
● Citrus juice: lemon, lime, or orange juice may be substituted for vinegar in some
dressings

Emulsified Dressing
- In the traditional vinaigrette dressing, the oil and vinegar 'separate' quickly. When egg
yolks are added to the mixture, it becomes 'emulsified'... meaning the oil becomes more
permanently suspended in the vinegar.
- Emulsified dressings are thick and coat the ingredients more heavily.
- Mayonnaise is the most stable emulsified dressing, as it also has a higher ratio of oil to
vinegar. Mayonnaise and mayonnaise-based dressings, i.e. Thousand Island, Ranch,
Russian, and Blue cheese, coat the salad ingredients and bind them together.
Dips and Condiments
- Dips can be served hot or cold, always accompany other foods, and often use a
mayonnaise, sour cream, or softened cream cheese base. Other ingredients are then folded
into the base. A dip is normally thicker than salad dressing, but should not be so thick as to
break a chip or cracker. Salsa, made from onions, peppers, and tomatoes, is a common dip.
- Condiments are cooked or prepared flavorings that always accompany other foods, and
include dips.
- Textures and flavors of condiments are exciting and may be nutritious.