Chapter 19 and 20 / Salad test Flashcards
A red leafed, Italian variety of chickory
radicchio
A salad mixed with a heavy dressing, such as mayonnaise, to hold it together
coleslaw
a famous salad made of romaine lettuce and a dressing made of olive oil, lemon juice, eggs, garlic, and anchovies
caesar salad
To soak a food in a seasoned liquid to give it flavor and moistness
marinade
A dark brown vinegar that has been aged in wooden barrels
balsamic
Oil that has been treated so that it will stay clear and liquid whain refrigerated
winterized
A Mixture of tender, baby lettuces
mixed greens
A delicate, tender variety of curly endive that is not as bitter as curly endive
Frisee
The best grade of olive oil, made from the first pressing
virgin /extra virgin
A brand of sheep’s milk cheese make only in a specific region of France
Roquefort
A uniform mixture of two unmixable liquids
emulsion
A salad dressing made of oil, vinegar, and seasonings
Basic French
Having a smooth scar on the stem end of a melon, with no trace of stem
cantaloupe???
A classic salad made of apples, celery. and walnuts, with a mayonnaise-based dressing
Waldorf
The French name for small, delicate salad green also known as corn salad, field salad and lamb’s lettuce
bibb or limestone
Sandwich made from pumpernickel bread. corned beef, sauerkraut and swiss cheese
Rueben
Sandwich made from beaten eggs, diced green peppers, ham, onions and toast
Denver
Sandwich made from bacon, lettuce, tomato, turkey and toast
Club
Small open-faced sandwiches used as hors,d, oeuvres
canapes
Marinated salad made from salami, ham, cheese, olives, vinaigrette dressing and pasta
antipasto
True or False
Luncheon salads served as a main course must always contain a meat or seafood item
True???
True or False
The four basic parts of a salad are the underliner, the base, the lettuce, and the garnish
True
True or False
The dressing should be added to a green salad at least a half hour before service, so the the flavors have time to blend
False
True or False
Cutting ingredients neatly is one way to enhance the appearance of the salad
True
True or False
In general, salad ingredients should be in bite sized pieces
True
True or False
The purpose of garnish is to make the salad more attractive to the eye
True
True or False
Peaches, pears, and pineapples are examples of fruits that will discolor when cut and exposed to air
True??
True or False
Boston lettuce is often tough and bitter, so it is not used by itself in green salads
False
True or False
Watercress is used mainly as a garnish and is inappropriate in mixed green salads
True
True or False
Moisture is necessary to maintain crispness in salad greens
True
True or False
Cooked vegetables to be used in salads must always be cooked until very tender
False
True or False
Raw ingredients should never be added to cooked salads
False
True or False
To prevent food-borne disease, the ingredients of a mayonnaise-based salad must be cold when they are combined
True
True or False
Dressings for fruit salads should never be sweetened so that they will counteract the sweetness of the fruit
False
The two main ingredients of most standard salad dressings are__________and ______________. Other ingredients, such as seasonings, herbs, and egg yolks, are added to modify flavor and texture.
oil, vinegar
______________ is an all-purpose blend of oils that can be used for a wide variety of dressings because of its neutral flavor
vegetable / salad
Five examples of different vinegars that can be used to make salad dressings
cider, white, wine, sherry, balsamic
To make a basic oil and vinegar dressing, you need _____ pints of oil for each pint of vinegar
three
The most important thickening agent in cooked dressing is ____________. while the ingredient that makes mayonnaise thick is ________
flour, egg yolk
So that the dressing will not be too acidic, a vinegar that contains more than 5% acid may have to be ___________ before being included in the dressing
diluted
Suggest one ingredient that can be substituted for oil to make a low-fat vinegar
olive oil
10 steps to make Mayonnaise
- Use fairly bland ingredients if the mayonnaise is to be used for other dressing
- Use the freshest eggs possible for the best emulsification. For safety use pasteurized eggs
- Have all ingredients at room temperature
- Beat the egg yolks will in a bowl
- Beat in the seasonings
- Begin to add the oil slowly, beating constantly
- Gradually beat in remaining oil, alternating with the vinegar
- Add no more than 8 oz. oil per large egg yolk. or no more than 1 qt. per 4 yolks
- Taste and correct seasonings
- If the mayo breaks it can be rescued
