Chapter 13 - Salads, Dressings, And Dips Flashcards
How is salad defined?
A single food or a mix of different foods often accompanied by a dressing.
Discuss how a starter/appetizer salad should be -
Small portion, light, fresh crisp ingredients to stimulate the appetite.
Example: watermelon, feta, and mint salad
Characteristics of a side/accompaniment -
Light and flavorful, but not too rich
Should balance and complement the main course
Potato, macaroni, or any side salad
What is an Itermezzo salad?
Served after a rich dinner before dessert
Explain a main course salad -
Large enough to serve as a meal
Protein - well balanced visually and nutritionally
Characteristics of a dessert salad -
Sweet - usually contains fruit and sometimes cream, pudding, or yogurt as a sauce
Explain the variety of salad vegetables available -
Bulbs - beets, onions, scallions (green onions)
Celery - mild and crisp
Cucumber - watery with light melon notes (English or hothouse types are seedless)
Fruits - berries, citrus
Mushrooms - variety of textures, colors, and flavors
Peppers - sweet and mild or hot and pungent
Tomato - variety of shapes and flavors
Tuber - carrot, radish
List of salad greens that can be used -
Arugula Belgian endive Butterhead lettuce Iceberg lettuce (crisp head lettuce) Curly endive Leaf lettuce Green and red lettuce Kale Romaine lettuce Savory cabbage Spinach
Explain the four basic parts of a salad
Base - usually formed with leafy greens
Body - main ingredients for salad
Garnish - Decorative, edible item added to enhance appearance
Dressing - adds flavor and moisture, holds it together
Name and explain 5 different types of salad - KNOW FOR TEST
Green salad - tossed or composed of lettuce
Bound salad - cooked, primary ingredients “bound” together with a dressing (example - potato salad or egg salad)
Vegetable salad - cooked or raw - usually a heavy dressing (example - coleslaw or broccoli slaw)
Fruit salad - fruits with cream, yogurt, or other sauce
Combination salad - different ingredients or different kinds of salads (example - vegetable with tuna salad)
What essential skills should one consider when preparing salads?
Always garnish dishes right before serving
Keep salad off rim of dish
Maintain good balance and contrasting colors
Height makes salad more attractive
Cut ingredients neatly and uniformly
Ensure each ingredient is easy to identify
Finely chop seasoning items such as onions
Name the essential skills to consider when making VEGETABLE salads -
Gather ingredients and dressing Cut neatly and uniform in size Cook vegetables until crisp - don’t overcook Drain and chill before using Toss in stainless steel bowl and chill Serve chilled
List 6 ways if cleaning and preparing greens
Keep refrigerated
Clean thoroughly - remove dirt, insects, pesticides
Remove core and outer leaves
Rinse, don’t soak
Dry - use spinner or paper towels
Remove bad spots and tough stems - tear leaves, don’t cut
Salad dressings - VINAIGRETTE
Vinaigrette is a suspension - a temporary mixture of ingredients that then separates again
Make with 3 parts oil to 1 part acid (vinegar or citrus juice)
Salad dressings - EMULSIFIED VINAIGRETTE
A vinaigrette with an emulsifier to permanently keep ingredients together.
