On Cooking Test 3 Flashcards
Most common lettuce
Butter head, crisp head, leaf, romaine
Salad Greens
Boston, iceberg, leaf, romaine, baby, belgian endive, curly endive, escarole, radicchio, arugula, dandelion, mâché, sorrel, spinach, watercress, chicory
Cos
Romaine
Mesclun
Mixture of several baby lettuces
Micro greens
First true leaves of any edible green
Which lettuce can be filled with soft butter, cheeses, or spreads?
Belgian endive
Used to add texture, flavor and color to salads
Lettuce and chicory: arugula, dandelion, mâché, sorrel, spinach, sprouts, watercress, edible flowers, fresh herbs
Member of cabbage family
Arugula
Can be made into soups sauces or purées
Sorrel
Edible flowers
Nasturtiums, pansies, calendulas
Storing lettuce
Up to a week, 34-38degF, not with fruits that emit ethylene gas
French dressing
A.k.a vinaigrette: oil, vinegar, salt, pepper/ 3 parts oil, 1 part vinegar
Emulsion
Uniform texture of two unmixable liquids
Process for making mayonnaise
Oil mixed with small amount of vinegar. Emulsifier added (egg yolk-lecithin) prevents oil droplets from regrouping
Aioli
Garlic mayonnaise