Prepare a variety of salad and dressing Flashcards
4 components of a salad
Base, body, dressing, and garnishes
It gives the definition to the salads placement on the plate or platter
Base
it is the main ingredient of the salad, this should be the focal point of the presentation as it is set on top of the base.
body
it is used to enhance the flavor, tossed with the body of the salad or served on the side.
Dressing
it adds texture, color and form to the salad.
garnishes
4 factors to consider in salad preparation
Color, texture, flavor, and shape
include ingredients of different _______ for eye appeal, different nutrients, and other healthful components.
Color
balance strong and mild flavors.
flavor
balance soft with crisp ingredients, juicy with crunchy, fibrous with smooth.
texture
cut ingredients in different ______, such as cubes, slices, shredded bits, and wedges.
shapes
to achieve perfectly beaten egg whites or whipped cream, use a sturdy whisk.
Balloon whisk
the most accurate way to measure dry ingredients.
Dry measuring cups
select a sturdy processor that is large enough to handle the volume of ingredients.
food processor
it is the fastest way to turn a clove of garlic into small bits.
garlic press
the most accurate way to measure liquid ingredients.
Liquid measuring cups
it is a separate two-compartment sink which is recommended to clean and prepare fresh product.
Preparation sink
it is a device, usually electrically powered, installed under a kitchen sink between the sink’s drain and trap which shreds food waste into pieces.
Food waste disposer or garbage can
this is good for holding large boxes of produce, buckets of food, blocks of cheese and anything else that is large, bluky and perishables.
Reach-In refrigerator or walk in cooler
it should be smooth, preferably stainless steel and with polished edges to shadow on the work table.
worktables
used with a rocking motion to rapidly chop and dice food.
chopper or cutter
used for removing the skin of fruit and vegetables.
electric or hand peeler
Used for cutting a wide variety of food
Knives
it is color-coded for specific use.
Cutting boards
it is used to ensure that cooked food is held at safe temperature until it served.
Thermometer
it is used during salad preparation.
disposable plastic gloves
3 types of salad ingredients
Lettuce and green leaves plants, fruits and vegetables, and meat and fish
use to make a salad quickly is the iceberg variety.
Lettuce and green leaves plants
3 types of salad dressings
Vinaigrette, emulsified dressings, and mayonnaise
it is also known as French dressing. Traditional vinaigrette is a combination of vinegar, oil, and seasoning.
Vinaigrette
an emulsion is a mixture of two liquids that do not naturally mix such as oil and vinegar.
Emulsified dressings
it is a cold sauce that is an emulsion of oil and vinegar stabilized with egg yolk and mustard.
mayonnaise
3 common ingredients for salad dressings
oils, vinegars, mustard
4 types of services
formal, casual, modern, stand up or sit down
Served in restaurant as a side dish to the main meal.
Formal
Served as part of the buffet.
Casual
Served in cafe as a meal that will stand alone.
Modern
Some salads are now being served in wraps, type of sandwich
stand up or sit down
Keep dressings containing egg or dairy products refrigerated at our below ____.
41°F (5°C)
Use gloves or utensils to handle salad ingredients because salad is a _________________.
Ready to eat food
