Salads and dressings Flashcards
Composed salad
Usually made up of 4 parts- base,body,dressing and garnish
Bound salad
When cooked items are mixed with mayo
Simple salad
A salad of greens and various raw vegetables such as cucumbers, carrots and tomatoes.
Vinaigrette
A mixture of three parts oil to one part vinegar
Mayonnaise
A cold sauce that is an emulsion of oil vinegar stablized with egg yolk and mustard
Composed salad is refered to
plated salad
Marinated salad
Cooked foods mixed with vinaigrette
Mesclun
A mixture of baby lettuces
Emulsion
A mixture of two liquids that dont naturally mix, such as oil and vinegar
Impoartant in kictens because it is used as a base for dressings and cold sauces
mayonnaise
May be served with any kind of dressing which can be either tossed with slad or served on the side
Simple salad
Made up of tiny droplets of one ingrediant suspened in another
emulsion
Palate
The roof of the mouth
pasteurize
Heating food at a temperture for a peroid of time that destroys unsafe organisms
Iceberg Lettuce
Its crisp leaves, round shape, most populaur in america
Boston Lettuce
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
Belgian Endive (Witloof Chicory)
tightly packed, elongated head of white leaves with yellow tips and bitter flavor
Radicchio
white stems and veins, bitter taste
Sprouts
Tender little shoots of varoius plants such as alafa, mung bean, radises and mustard
Leaf Lettuce (Green Leaf Lettuce)
Large, tender, ruufled bunshes of bright green leaves with mild flavor,. Used in slads, sandwiches, and for lining plates and platters
Bibb Lettuce
Developed in Kentukcy, color slimair to boston lettuce but forms a smaller head, one whole head is served as a single portion.
Escarole (Broad Leaf Endive)
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
Romaine Lettuce (Cos
elongated, tightly packed, head with round tipped leaves and crisp ribs, it is 2nd most populaur in america
Mesclun
A mixture of baby lettuces that is often purchased cut, washed, mixed, and ready to use
spinach
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
Red leaf lettuce
HAs the same tecure and flavor as green leaf lettuce but with a reddish brown color on the tip of the leaves
watercress
garnish for red meats , used in salads. Has peppery flavor
Curly endive
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
Temporary Emulsions
A simple vinaigrette soon separates back to oil and vinegar because it is a temporary emulsion.
(oil and vinegar
Cut lettuce vs. torn
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.
Mayo ratio
The standard propor- tion for making mayonnaise is one egg yolk to one cup of oil. This ratio creates a proper emulsion
Ready to eat greens
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
