Salads

Question 1

What must a salad contain?

Answer 1

• Must be edible

- Must contain a body and a dressing

Question 2

What are the parts of a salad?

Answer 2

1. Base
   - The other ingredients are placed atop the base
   - Enhances appearance of salad
   - Contributes very little to flavor of salad
2. Body
   - Main flavor component of salad, doesn’t necessarily include the majority of ingredients
   - Can be composed of a wide variety of ingredients including fresh vegetables, fruits, nuts, eggs, fish, beans
3. Dressing
   - Blends flavours of ingredients in the body of the salad
4. Garnish
   - Must be edible
   - Placed on top of salad, adding eye appeal
   - Contrasting colour and shape

Question 3

What are the types of salads?

Answer 3

1. Appetizer
   - Served at beginning of meal before main entrée
   - Stimulates secretion of digestive enzymes
   - Small, not filling or strong in flavour
   - Low in protein and calories
   - Not sweet
2. Accompaniment
   - Side dish served with main entrée
   - Replaces a vegetable in the meal
   - Helps to satisfy appetite
   - Adds colour and texture contrast to meal
3. Main Meal
   - Is the main entrée and served for lunch usually
   - Must contain at least 1 serving of protein
4. Dessert
   - Served after main entrée
   - Usually sweet in flavour, contains fruit

Question 4

What are dispersion systems? What are the components?

Answer 4

Foods are mixtures of substances in various molecular states – gas, liquid, solid.

1. Dispersed phase = subdivided particles
2. Continuous phase = substance in which the dispersed phase is scattered

Question 5

What is an emulsion?

Answer 5

• Special sub-group of liquid/liquid dispersion systems
• Always contain 2 immiscible liquids (liquids which are not capable of staying mixed together by themselves for any length of time)
• One immiscible liquid is dispersed in the other immiscible liquid (oil in vinegar)

Question 6

What are the types of emulsions? Talk about emulsifiers.

Answer 6

1. Temporary (eg. Vinaigrette dressings)
   - Oil is temporarily dispersed in vinegar (continuous phase)
   - The two immiscible liquids separate upon standing
2. Permanent (eg. Mayonnaise; oil is dispersed phase and vinegar is continuous phase)
   - Contains an emulsifier as a 3rd ingredient
   - Emulsifiers keep one immiscible liquid dispersed in another immiscible liquid permanently
   - Emulsifiers have an affinity for both phases of an emulsion; has hydrophilic and hydrophobic end
   - Naturally occurring emulsifier is called lecithin (found in egg yolk)