1180 Garde Manger Chapter 3

Question 1

Complex salad

Answer 1

Salad with multiple vegetables, garnishes, and/or more complex sauces

Question 2

Micro greens

Answer 2

Stems and first leaves of sprouts

Question 3

Mesclun

Answer 3

Arguably most common proprietary green mix, baby lettuces, young arugula, Immature red chicory. Originated in Province, France

Question 4

Hydroponics

Answer 4

Practice of growing plants in water-based nutrient solutions

Question 5

Bolted

Answer 5

Overly mature greens. Generally develop a bitter flavor with thicker stalks

Question 6

Simple salad

Answer 6

Typically only greens and vinaigrette

Question 7

Baby greens

Answer 7

Immature greens

Question 8

Spring mix

Answer 8

Proprietary green mix, primarily spinach

Question 9

“Living” greens

Answer 9

Greens are sold intact with roots, sometimes packaged with water or soil for increased freshness

Question 10

Gueridon

Answer 10

Service cart, typically used for tableside salad preparation

Question 11

Tossed salad

Answer 11

More complex simple salad, usually with a few garnishes, dairy sauces can be used

Question 12

Proprietary green mix

Answer 12

Brand name mixtures of salad greens, each producer has their own blend. Typically sold pre washed and ready for service

Question 13

Pluche

Answer 13

Tiny herb leaves

Question 14

Turgid

Answer 14

When leafy greens are full of water, rigid tecture and vibrant in color

Question 15

Sprouts

Answer 15

First shoots of plant seeds, no leaves

Question 16

Rust

Answer 16

Brown discoloring of leafy greens

Question 17

Cruet

Answer 17

Cute lil bottle for dressings, oils, and sauces