Salads and dressings

Question 1

Composed salad

Answer 1

Usually made up of 4 parts- base,body,dressing and garnish

Question 2

Bound salad

Answer 2

When cooked items are mixed with mayo

Question 3

Simple salad

Answer 3

A salad of greens and various raw vegetables such as cucumbers, carrots and tomatoes.

Question 4

Vinaigrette

Answer 4

A mixture of three parts oil to one part vinegar

Question 5

Mayonnaise

Answer 5

A cold sauce that is an emulsion of oil vinegar stablized with egg yolk and mustard

Question 6

Composed salad is refered to

Answer 6

plated salad

Question 7

Marinated salad

Answer 7

Cooked foods mixed with vinaigrette

Question 8

Mesclun

Answer 8

A mixture of baby lettuces

Question 9

Emulsion

Answer 9

A mixture of two liquids that dont naturally mix, such as oil and vinegar

Question 10

Impoartant in kictens because it is used as a base for dressings and cold sauces

Answer 10

mayonnaise

Question 11

May be served with any kind of dressing which can be either tossed with slad or served on the side

Answer 11

Simple salad

Question 12

Made up of tiny droplets of one ingrediant suspened in another

Answer 12

emulsion

Question 13

Palate

Answer 13

The roof of the mouth

Question 14

pasteurize

Answer 14

Heating food at a temperture for a peroid of time that destroys unsafe organisms

Question 15

Iceberg Lettuce

Answer 15

Its crisp leaves, round shape, most populaur in america

Question 16

Boston Lettuce

Answer 16

The soft green leaves of this lettuce form a loose head with creamy-colored inner leaves. The leaves have a delicate texture and cupped shape

Question 17

Belgian Endive (Witloof Chicory)

Answer 17

tightly packed, elongated head of white leaves with yellow tips and bitter flavor

Question 18

Radicchio

Answer 18

white stems and veins, bitter taste

Question 19

Sprouts

Answer 19

Tender little shoots of varoius plants such as alafa, mung bean, radises and mustard

Question 20

Leaf Lettuce (Green Leaf Lettuce)

Answer 20

Large, tender, ruufled bunshes of bright green leaves with mild flavor,. Used in slads, sandwiches, and for lining plates and platters

Question 21

Bibb Lettuce

Answer 21

Developed in Kentukcy, color slimair to boston lettuce but forms a smaller head, one whole head is served as a single portion.

Question 22

Escarole (Broad Leaf Endive)

Answer 22

lossley formed head of flat, curly edged, leaves that are dark green at the tip and yellowish white at the base is often prepared as a hot vegatble

Question 23

Romaine Lettuce (Cos

Answer 23

elongated, tightly packed, head with round tipped leaves and crisp ribs, it is 2nd most populaur in america

Question 24

Mesclun

Answer 24

A mixture of baby lettuces that is often purchased cut, washed, mixed, and ready to use

Question 25

spinach

Answer 25

purchased in bunches called cello pack, fibourous ste, should be removed qand leaves washed several times, homever, the smaller, tender, leaves are best for salad

Question 26

Red leaf lettuce

Answer 26

HAs the same tecure and flavor as green leaf lettuce but with a reddish brown color on the tip of the leaves

Question 27

watercress

Answer 27

garnish for red meats , used in salads. Has peppery flavor

Question 28

Curly endive

Answer 28

Crisp ribs create narrow leaves witha curly edge.Outer leaves are deep green with a pale yellow core. It has a bitter and is usaully served as part if a mix

Question 29

Temporary Emulsions

Answer 29

A simple vinaigrette soon separates back to oil and vinegar because it is a temporary emulsion.
(oil and vinegar

Question 30

Cut lettuce vs. torn

Answer 30

Cutting leafy greens with a carbon steel knife causes them to oxidize or discolor and possibly take on a metallic taste. Today, most chefs use stainless steel or high carbon stainless steel knives and oxidation is not a problem. In high volume commercial kitchens, cutting lettuce with a knife is the most efficient way to cut large volumes of lettuce. In fine-dining restaurants, lettuce is still commonly torn.

Question 31

Mayo ratio

Answer 31

The standard propor- tion for making mayonnaise is one egg yolk to one cup of oil. This ratio creates a proper emulsion

Question 32

Ready to eat greens

Answer 32

One choice for chefs and restaurateurs that continues to grow in popularity is ready-to-eat greens. Sold prewashed and precut, these products are significantly more expensive than traditionally packed greens. The advantage of no prep time and no waste often makes up for the higher cost. Stock of prepared lettuce should be rotated and consumed quickly since cut and washed greens loose flavor, texture, and nutrients more rapidly than uncut