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Foods 2090 Lessons

Site: Joans-place
Course: Foods
Book: Foods 2090 Lessons
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Date: Sunday, 24 November 2024, 6:18 PM

Description

Foods 2090 Lessons

Table of contents

How to do this Module

Everything you need to hand in for this lesson is included in this check list. Each of the lessons will teach a portion of what you need to complete items on the check list. Please hand in the checklist and all the photos once you have completed the module.

Foods 2090 Creative Cold Foods Check list 

Checklist for Module Completion

In this Module you need to learn to combine nutrition and creativity in the preparation of salads and sandwiches.

Check off each of the following when you have done them.

Here is a link to the Checklist in Word format

Here is a link to upload your completed work

 

 I have worked through the lesson on salads.
I have worked through the lesson on sandwiches.

 

 I washed my hands before working with food and have included a photo.

 

 I made sure my workspace was clean before I started and have included a photo.

 

 I have gathered the kitchen utensils, tools and ingredients needed for the recipe, before beginning and have included a photo.

 

 I have prepared five recipes that demonstrate each of the following:
Prepare a salad and appropriate dressing from each of the following categories:  (e.g., Caesar salad, potato salad, fruit salad)
  • appetizer
  • main course
  • dessert

2. preparing a variety of sandwiches and fillings, using various breads and rolls and solid and moist fillings
3. preparing a platter; e.g., cheese, fruit, meat, canapé
 

I have included photos of all my completed dishes.

 

  I have ensured my workspace was clean after my cooking was complete and have included a photo. 

 

I have had two people, (friends or family) test all five of my  assignments. I have included their comments regarding the following questions:

1. Is the appearance of the salad and sandwich appetizing?

2. Does the salad/sandwich taste good?

3. Is there a suggestion for improvement? 
Next

Salad and Salad Dressings

Lesson Questions:

  • Describe the various types of salads.
  • Identify the four main parts of a salad.

Lesson:

Salads are a category of dishes commonly based on raw vegetables served with a sauce or dressing including oil and an acid as a light savory dish, with a minimum of three ingredients.

Salads may be served at any point during a meal, such as:

  • Appetizer salads, light salads to stimulate the appetite as the first course of the meal.
  • Side salads, to accompany the main course as a side dish.
  • Main course salads, usually containing a portion of protein, such as chicken breast or slices of beef.
  • Palate-cleansing salads, to settle the stomach after the main course.
  • Dessert salads, sweet versions usually containing fruit, gelatin or whipped cream.

There are many types of salads:

Green Salad

The "green salad" or "garden salad" is most often composed of leafy vegetables such as lettuce varieties, spinach, or rocket (arugula). Due to their low caloric density, green salads are a common diet food. The salad leaves may be cut or torn into bite-sized fragments and tossed together (called a tossed salad), or may be placed in a predetermined arrangement (a composed salad).

Vegetable salad

Vegetables other than greens may be used in a salad. Common raw vegetables used in a salad include cucumbers, peppers, tomatoes, mushrooms, onions, spring onions, red onions, carrots, celery, and radishes. Other ingredients, such as avocado, olives, hard boiled egg, artichoke hearts, heart of palm, roasted red bell peppers, green beans, croutons, cheeses, meat (e.g. bacon, chicken), or seafood (e.g. tuna, shrimp), are sometimes added to salads. 

Bound salad

A "bound" salad can be composed (arranged) or tossed (put in a bowl and mixed with a thick dressing). They are assembled with thick sauces such as mayonnaise. One portion of a true bound salad will hold its shape when placed on a plate with an ice-cream scoop. Examples of bound salad include tuna salad, pasta salad, chicken salad, egg salad, and potato salad. Bound salads are often used as sandwich fillings. They are also popular at picnics and barbecues, because they can be made ahead of time and refrigerated.

Main course salads

Main course salads may contain grilled or fried chicken pieces, seafood such as grilled or fried shrimp or a fish steak such as tuna, mahi-mahi, or salmon. Sliced steak, such as sirloin or skirt, can be placed upon the salad. Caesar salad, Chef salad, Cobb salad, Greek salad, and Michigan salad are types of dinner salad.

Fruit salads

Fruit salads are made of fruit, and include the fruit cocktail that can be made from fresh or from canned fruit.

Dessert salads

Dessert salads rarely include leafy greens and are often sweet. Common variants are made with gelatin or whipped cream; e.g. jello salad, pistachio salad, and ambrosia. 

There are four parts to a typical salad:

1. Body - the main ingredient of the salad. It's the lettuce in a green salad, the mix of veggies in a vegetable salad, the main ingredient in a bound salad, etc.


2. Garnish - adds texture, color and form.

Popular salad garnishes are nuts, croutons, anchovies, bacon bits (real or imitation), garden beet, bell peppers, shredded carrots, diced celery, watercress, sliced cucumber, fresh herbs, sliced mushrooms, sliced red onion, radish, french fries, sunflower seeds (shelled), real or artificial crab meat (surimi) and cherry tomatoes. Even trailmix works well - the kind without chocolate of course! Various cheeses, berries, seeds and other ingredients can also be added to green salads. Cheeses, in the form of cubes, crumbles, or grated, are often used, including blue cheese, Parmesan cheese, and feta cheese. Color considerations are sometimes addressed by using edible flowers, red radishes, carrots, various colors of peppers, and other colorful ingredients.

3. Dressing -used to enhance the flavor

There are three basic types of salad dressing:

  • Vinaigrette is a mixture (emulsion) of salad oil and vinegar, often flavored with herbs, spices, salt, pepper, sugar, and other ingredients.
  • Creamy dressings, usually mayonnaise-based, but which may also contain yogurt, sour cream, buttermilk, milk, or crème fraiche
  • Cooked dressings, which resemble creamy dressings, but are usually thickened by adding egg yolks and gently heating.

Once you learn how to make your own dressings you'll never need (or want) to buy them again! Here's a recipie to try on your next green salad.


Sandwiches

Lesson Questions:

  • Describe the variety in types of sandwiches and preparation techniques.
  • Describe baked products used for sandwiches.

Lesson

Sandwiches are a widely popular type of lunch food, typically taken to work, school, or picnics to be eaten as part of a packed lunch. They generally contain a combination of salad vegetables, meat, cheese, and a variety of sauces or savoury spreads. The bread can be used as it is, or it can be coated with any condiments to enhance flavour and texture. Bread serves primary as an edible container for the food inside. Any bread used for a sandwich should ideally be used fresh. The spread serves three main purposes, it prevents the bread from soaking up the filling causing it to become soggy, it adds flavour as well as moisture to the sandwich. Sandwiches consist of two basic types, hot and cold.

  • Hot sandwiches
    • Simple hot sandwiches consist of hot fillings, usually meats, between two slices of bread or two halves of a roll. They may also contain items that are not hot, such as a slice of tomato or raw onion. Hamburgers, hot dogs, and all their variations are the most popular hot sandwiches. You make open-faced hot sandwiches by placing buttered or unbuttered bread on a plate, covering it with hot meat or other filling, and topping with a sauce, gravy, cheese, or other topping. Some versions you brown under the broiler before serving. You normally eat this type of sandwich with a knife and fork. Grilled sandwiches, like grilled cheese and paninis, are simple sandwiches that you butter on the outside and brown on the griddle or in a hot oven.

  • Cold sandwiches
    • You make simple cold sandwiches with two slices of bread or two halves of a roll, a spread, and a filling. Simple cold sandwiches range from a single slice of cheese or meat between two slices of buttered bread to complex assembly like the submarine sandwich, a long Italian roll filled with salami, ham, capocollo, or bologna, provolone cheese, peppers, onions olives, tomatoes, and more. Most popular sandwiches fall into the cold category. For a multi-decker sandwich, you make it with more than two slices of bread (or rolls split into more than two pieces) and with several ingredients in the filling. The club sandwich is a popular multi-decker sandwich, made of three slices of toast and filled with sliced chicken or turkey breast, mayonnaise, lettuce, tomato, and bacon. You cut it into four triangles. You make open-faced sandwiches with a single slice of bread, like large canapes, which is what they are. Tea sandwiches are small, fancy sandwiches generally made from light, delicate ingredients. Importantly, you trim bread of crusts.

Typical breads used in making sandwiches:

  • White and Whole Wheat

    •  White and whole wheat bread varieties (in the form of loaves or buns) have a mild flavor, which make them best for mild fillings such as meat, vegetables and various butters. They are traditional western breads and are made with yeast, which causes the texture to be light and airy.

  • Flatbreads and Pitas

    •   In Middle Eastern cultures, bread is made unleavened so it does not rise. The result is chewy, dense types of bread such as pita and naan. Ideal for making wraps and stuffed pockets, unleavened breads typically have fewer carbohydrates than leavened breads, so they're a good choice when you're watching your daily carb intake.

  • Flavored Breads

    • Breads such as rye, pumpernickel and sourdough have distinct flavors that can often be acquired tastes. These breads are often sold as specialty items in bakeries and grocery stores. Because the flavor is often strong, they make the best sandwiches when paired with flavorful fillings, such as pastrami and strong cheese.

  • Bagels and English Muffins

    • Although sandwiches are often associated with lunchtime, breakfast can be an ideal time for a sandwich as well. Eating a breakfast sandwich made with lean meat and vegetables is a fiber-filled way to start the day and feel full until lunch.

 Sandwich Making Hints

  • When cutting bread, keep slices together in pairs so that they will fit together.
  • Have butter, margarine, or spread at room temperature so that it will spread without tearing the bread. Cream if necessary. Spread very thin.
  • Bread may also be multilayered with one or more types of filling as in clubhouse sandwich.
  • Different colors of bread can be combined together and sliced differently to make interesting designs for the sandwich.
  • Apply spread on bread evenly to prevent sogginess. Then put in the prepared filling.
  • Vary serving of sandwiches by using different kinds of bread, fillings and by cutting them into different shapes.

Plating Salads & Sandwiches

Lesson Question:

Explain how attention to the elements of design may enhance food during preparation and presentation.

Lesson

“You eat first with your eyes”

Plating is the art of presenting food in a way that enhances and improves the appeal of the food itself. It involves many different aspects of food preparation and presentation, starting with the combination of foods that make up the meal, to how the food is cooked, to the plate that is used to serve it, to how it is arranged on that plate, to the garnish decorating the dish. Complicated presentations usually miss the point and distract from the wholesomeness of the food. Simplicity is hard to achieve, but there is beauty in it.

Basic Plating Concepts

Arrangement: Chefs use white space to strengthen their presentations and so a simple white plate is a good choice. However, this does not mean you can only use white dishes. Sometimes the color of the plate serves to set off the color of the meal. (e.g.: a green salad on a red plate; a juicy burger on a yellow plate; tomato soup in a green bowl, etc.) Make sure your serving plates are big enough to let each food item stand out, but small enough that the portions don’t look tiny. If you're serving a protein, starch, and veggies, arrange the three items according to the face of a clock, with starch at 10, meat around 2, and veggies below 9 and 3. Make sure one of the items acts as a focal point on the plate. Center your food and leave the rest clean; that’s the principle of ”white” or “negative” space. White space allows the elements to exist at all and is key to composition. It reinforces the elements of the presentation.

Color: Play with color and texture. Respect natural colors and enhance color by cooking. Small, high contrast elements usually have as much impact as larger, duller elements. Think about color. If you've taken any art courses you may have heard about the color wheel, complementary colors, contrastng colors, and so forth. Concepts such as these can help you with plating.

Proportion: A guideline for portion in a meal is vegetables should cover about half of the plate, starch one fourth, and protein one fourth. See the picture at left for an example.

Balance: The rule of odds is used in many art disciplines, in particular painting, photography and advertising.  It states that objects displayed in odd numbers seem to bring unity to a composition.  The logic behind this rule is that by displaying, three, five, seven, etc… items instead of even numbers, there is always one item that looks framed by the surrounding ones, which looks harmonious. Even numbers tend to bring symmetry in the composition, which appears less natural. Try plating your food with this idea in mind.

Harmony: Striking a harmony between color, texture, shapes and arrangements form the basis of a stylish food presentation. The food presentation ideas are becoming increasingly flamboyant and artistic but it's best to avoid over-garnishing the dishes. Just be creative in presenting the food. Remember, simple is best.


Plating Sandwiches

In gneral, most sandwiches are cut in some way before serving. 

Cutting serves two purposes: 

1. it makes eating and handling the sandwich easier.
2. it makes for an attractive presentation

Displaying the cut edges to the outside rather than the crust edges is more attractive. If you make the sandwich with great looking ingredients and it is attractively garnished it will be tasty and nice-looking.

You may present hamburgers and other uncut sandwiches open-faced to display the attractive ingredients. (In fact, some sandwiches are served with only one slice of bread, making them "open-faced" sandwiches.) For example, hamburgers are often presented with the patty on the bottom half of the bun and the toppings (e.g.: lettuce, tomato, onion, etc.) on the top half of the bun.
Plating Salads
 When plating a salad of fresh greens, make sure you don’t squish it down against the plate. Fluff it to give it height! Make it look light and airy. The two examples below have exactly the same ingredients - see how attention to detail in plating affects the appeal.
 
Sometimes the ingredients in the salad, or the type of salad can influence plating. A Cobb salad, for instance, is often plated by placing all the ingredients in separate rows on a bed of lettuce, as shown in the picture below (far left). Some salads are layered and presented in a high-sided clear glass bowl (2nd to left picture), some are mixed with the dressing and plated right away (3rd from left) and others top the body of the salad (e.g. the lettuce) by sprinkling the garnishes on top (far right). In the end, look at the ingredients and decide for yourself how best to present them.
  
Next time you go to a restaurant, notice how the food is presented, and how different dishes are presented in different ways. Notice what you do like and what you don't like; this will help you learn how to present your own dishes. Also, don't worry too much about making your dishes look like 5-star restaurant dishes (which can be overly fussy sometimes); just aim to make the food look appetizing.

Demonstrate Salads & Sandwiches

Your assignment for this Module:

1.  Prepare a salad and appropriate dressing (when appropriate) from each of the following categories:

  • appetizer
  • main course
  • dessert

2. Prepare a variety of sandwiches and fillings, using various breads and fillings. Aim for at least two hot and two cold sandwiches.


In all cases, demonstrate creativity and flair in the assembly, presentation and garnishing of your salads and sandwiches. Keep in mind the concepts of plating : arrangement, color, proportion, balance, and harmony.