Chapter 25: Salads & Salad Dressings

What are the four components of a composed green salad?

1. Base: typically a layer of salad greens that line the plate on which the salad will be served. 2. Body: Main ingredient; Can be lettuce or other greens or another salad made from cooked or blended ingredients, such as chicken or fruit 3. Garnish: Added for color, flavor, or texture. Can be protein or herbs, cold or hot. Should always complement and balance the flavor of the body 4. Should complement rather than mask other flavors. May not be necessary.

What are the 3 differences between a Vinaigrette and an Emulsified Vinaigrette Dressing?

1. Emulsified vinaigrette dressings contain whole eggs. 2. A basic vinaigrette is lighter that an emulsified vinaigrette. 3. An emulsified vinaigrette will not separate and it clings to greens quite easily.

What are the 3 steps in preparing salad greens for a green salad?

1. Tearing & Cutting: Greens can be torn by hand or cut using a chef's knife or kitchen scissors, depends on the type of green. 2. Washing: All greens should be washed after they are torn or cut. Even when they look clean, greens may harbor hidden insects, sand, soil, and pesticides. 3. Drying: Salad greens should be dried after washing. Wet greens do not stay as crisp as thoroughly dry ones. Also, wet greens tend to repel oil based dressings and dilute the flavors of the dressing.

T or F Pasta or grain salads have a tendency to become more flavorful as they sit.

true

A dressing based on a mixture of oil and vinegar

vinaigrette

T or F Radicchio is a sweet tasting red cabbage that blends well with other salad greens

False

T or F Tossed green salads are always low in calories

False

T or F creamy style dressings can only be made with mayonnaise as the base

False

Simple vinaigrette made with 3 parts oil, 1 part vinegar, salt, and pepper.

French dressing

A salad made of fresh fruits

Fruit Salad

Made from diced or sliced fruits, drained canned fruits, cooked veggies, cooked meat, poultry, or fish, dried fruits or nuts, coated with a flavorful liquid into which gelatin has been dissolved.

Gelatin

A thick, creamy sauce made of oil and vinegar emulsified with egg yolk

mayonnaise

A salad prepared by placing the greens, garnishees, and dressing in a large bowl and tossing to combine

Tossed salad

T or F Sorrel has leaves similar to spinach in color and shape but with a lemony flavor

True

T or F When making mayonnaise, have all the ingredients at the same temperature-room temperature--before preparation begins.

True

When making mayonnaises, how much oil is used per egg yolk? a. 7 fl oz b. 10 fl oz c. 11 fl oz d. 4 fl oz e. 5 fl oz

a. 7 fl oz

What is the name of a popular salad mixture made up of baby lettuces? a. Mesclun b. Lactuca c. Cos d. Mache e. Microgreens

a. Mesclun

Mayonnaise: a. is the most stable of the basic salad dressings b. is the least stable of the basic salad dressings c. contains a higher ratio of vinegar to oil than is required for an emulsified vinaigrette d. contains less egg yolks than is required for an emulsified vinaigrette

a. is the most stable of the basic salad dressings

Mayonnaise made with olive oil and flavored garlic

aioli

Which of the following bound salads would be commonly used as a side salad? a. chicken salad b. potato salad c. turkey salad d. egg salad e. Ham salad

b. potato salad

In most circumstances, vinaigrettes are served: a. well chilled b. slightly chilled c. at room temperature d. warm

b. slightly chilled

Cooked meats, poultry, fish, shellfish, pasta, or potatoes bound with a dressing

bound salads

When using meats as an ingredient, care must be taken to make sure they are thoroughly __________. a. cleaned b. chopped small c. cooked d. rinsed e. washed

c. cooked

Salad dressings cling best to: a. washed greens, still wet b. washed and drip dried greens, still moist c. washed and spin dried greens, well dried d. you should never wash salad greens

c. washed and spin dried greens, well dried

A salad prepared by arranging each of the ingredients on plates in an attractive fashion.

composed salad

Pieces of bread that are toasted, sautéed, or dried

croutons

What is the name of a composed salad made with julienned turkey, bacon, Roquefort cheese, avocado, watercress, hard cooked egg, and lettuce? a. Greek salad b. Panzanella salad c. Caesar salad d. Cobb salad e. Gazpacho salad

d. Cobb salad

What is the name of the green that is traditionally served with hot bacon dressing? a. arugula b. dandelion c. sorrel d. spinach e. mache

d. Spinach

Composed salads are usually served as: a. an accompaniment only b. an appetizer c. a main course d. a main course of an appetizer

d. a main course or an appetizer

Which of the following dressings would be the least appropriate for quinoa salad? a. lime cilantro vinaigrette b. low fat lemon pepper dressing c. orange chile vinaigrette d. chunky blue cheese dressing e. lemon basil vinaigrette

d. chunky blue cheese dressing

To ensure proper emulsification when making vinaigrette, how would you add oil? a. In a quick, steady stream b. All at once, slowly whipping for 5 minutes, then vigorously until and emulsion forms c. With egg yolks and stirred slowly d. Drop by drop until an emulsion forms, then a steady stream e. All at once, then whipped vigorously until and emulsion forms

d. drop by drop until an emulsion forms, then a steady stream

When do you add salad dressing to a tossed green salad for a large banquet? a. 8 hours before service b. 1 hour before service c. 30 minutes before service d. just before service e. 4 hours before service

d. just before service

Salad made from leafy veggies such as lettuce, spinach, watercress, arugula, or dandelion greens

green salads

What is basic French dressing made with? a. oil and vinegar b. mayonnaise, tomatoes, and vinegar c. tomatoes, oil, and vinegar d. oil, vinegar, and seasonings, e. sour cream, oil, vinegar, and paprika

d. oil, vinegar, and seasonings

A sauce for a salad; most are based on a vinaigrette, mayo, or another emulsified product.

dressing

A uniform mixture of two unmixable liquids; often temporary

emulsion

A preparation style which veggies are marinated with olive oil, lemon juice, and herbs, then served cold.

A la Grecque

Found in vinegar. An organic compound produced during fermentation.

Acetic Acid