on cooking chapter 25 salads and salad dressings

a la grecque

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

salad spinner

Green's may be dried by draining them well in a colander and blotting them with absorbent cloth or paper towels, or, preferably, they can be dried in a ________

chicories

________ , most are slightly bitter, are quite hearty and can also be cooked, usually grilled or braised

arugula

________ also known as Rocket, is a member of the Cabbage family, are somewhat similar to Broad dandelion leaves in size and shape, are best between 2 to 4 in long, has a very strong, spicy, peppery flavor and is used to add zip to salads and as a fresh topping on cheese pizza

Boston, bibb

________ and ________ are two of the most popular butterhead lettuces; they have soft, pliable, pale green leaves that have a buttery texture and flavor

micro greens

________ are even smaller than baby lettuces and are the first true leaves of virtually any edible greens, they are very fragile and must be hand-picked and carefully packaged for shipping

lettuces

________ are members of the genus lactuca; the most common types are butterhead, crisp head, leaf and Romaine.

sprouts

________ are not salad greens but are often used as such and salads and sandwiches, are very young alfalfa (very mild and sweet), daikon or mustard (quite peppery) plants.

sauteed

________ croutons stay crisp longer and they gain flavor from the oil and which they are cooked

salting

________ greens lightly before dressing with vinaigrette helps keep them crisp

dandelion

________ grows as a weed, has long, thin, tooth leaves with a prominent midrib; small leaves are more tender and less bitter

Belgian endive

________ grows in small, tight heads with pointed leaves and is actually the shoot of a chicory root; whole leaves can be separated, trimmed and filled with soft Butters, Cheese's or spreads and cut or whole leaves can be added to cold salads

watercress

________ has tiny, dime-sized leaves and substantial stems and has a peppery flavor and add spice to sell it, must be kept very cold and moist

baby greens

________ have similar but more subtle flavors then they're mature versions and are often less bitter and are always more tender and delicate

mesclun

________ is a mixture of several kinds of baby lettuces

Harmony

________ is critical to a salads success; the color, texture and flavor of each salad ingredient should complement those of the others, and the dressing should compliment all the ingredients.

leaf

________ lettuce grows in bunches and has separate, ruffled Edge leaves branching from a stalk making it easily damaged; has a mild flavor and tender leaves

iceberg

________ lettuce is the most common of all the varieties in the United States, its tightly packed spherical head is composed of crisp, pale green leaves that have a very mild flavor.

Romaine

________ lettuce, also known as cos, is a Loosely packed head lettuce with elongated leaves and thick mid ribs; although they look course, they are crisp, tender and tasty without being bitter; the core leaves are pillar and more tender but still crisps, it has enough flavor to stand up to strongly flavored dressings, small heads can be grilled

curly endive

________ often called chicory or frisee, the dark green outer leaves are pointed, sturdy and slightly bitter and the yellow inner leaves are more tender and less bitter; has a strong flavor that goes well with strong Cheese's, game and citrus and is mixed with other greens to add texture and flavor

mache

________ or Lamb's lettuce is very tender and very delicately flavored, it's small, curved, pale to dark green leaves have a slightly nutty flavor and should be combined only with other delicately flavored greens and dress sparingly with a light dressing

1, 2

________ ounce of unflavored granulated gelatin sets ________ quarts of liquid into firm mixture that is still tender and will melt in the mouth when eaten

Radicchio

________ resembles a small red cabbage and is popular braised or grilled and served as a vegetable side dish or served in cold salads, but has a very bitter flavor and should be used sparingly and mixed with other Greens in tossed salads

composed

________ salad is prepared by arranging each of the ingredients on plates in an attractive fashion

tossed

________ salad is prepared by placing the greens, garnishes and dressing in a large bowl and tossing to combine

bound

________ salads are cooked meat, poultry, fish, shellfish, pasta or potatoes bound with a dressing

gelatin

________ salads are made from diced or sliced fresh fruits, drained canned fruits, cooked vegetables, cook meat, poultry or fish, dried fruits or nuts coated with a flavorful liquid into a gelatin that has been dissolved

fruit

________ salads can be tossed or composed and should offer the Diner a pleasing blend of colors, shapes, sizes, flavors and textures

bound

________ salads consist of one or more ingredients held together in a cohesive Mass, held by either a vinaigrette or a mayonnaise-based or similar dressing

escarole

________ sometimes called Broad Leaf endive, has thick leaves in a slightly bitter flavor and is very sturdy and is mixed with other salad greens for added texture, strong flavor and is a good accompaniment to grilled meats and poultry

sorrel

________ sometimes called sour grass, has leaves similar to spinach and color and shape and has a very tart, lemony flavor that goes well with Fish And shellfish and should be used sparingly

red wine

________ vinegar is he most common used in salad dressings because it is inexpensive and its flavor Blends well with many foods

wine

________ vinegar is used for a standard mayonnaise

crouton

a ________ is simply a piece of bread that is toasted, sauteed or dried

neutral flavored

a ________ vegetable oil is most often used for a standard mayonnaise

emulsion

a uniform mixture of two unmixable liquids; it is often temporary

after

all greens should be washed ________ they are cut or torn

flavors

basil, thyme, tarragon, Organo, Dill, cilantro, marjoram, mint, Sage, Savory and even Rosemary are used to add interesting ________ to salads

color

choose ingredients for ________ , a few ingredients turn a plain salad into a spectacular one

French dressing

classically, a vinaigrette dressing made from oil, vinegar, salt and pepper, in the United States, the term also refers to a commercially prepared dressing that is creamy, tartly sweet and red orange in color

bound

cooked beans and grains are popular main ingredients for ________ salads

more

darker, loose-leaf greens, such as spinach, kale and Romaine, contain ________ nutrients and anti-oxidants then lighter colored head lettuces

deteriorate

do not wash greens until needed as excess water causes them to ________ quickly

red wine

extra virgin olive oil goes well with ________ vinegar

hour

frequently greens that have wilted slightly can be revived by soaking them in chilled water for up to an ________ , then be drained and refrigerated until crisp

emulsified

gelatin salads are often accompanied by an ________ dressing or savory cream sauce

quickly

generally softer less leaved varieties such as Boston and Bibb tend to perish more ________ then the crispier varieties such as Iceberg and Romaine

34, 38

greens should be stored in their original protective cartons in a specifically designated refrigerator at temperatures between ________ °F and ________ °F and should not be stored with tomatoes, apples were other fruits that emit ethylene gas

4, 1

higher fat vinaigrette dressings ratio of oil to vinegar is___:___

before

if dried herbs are used, add them to the vinegar ________ adding the oil then let the dressing rest for at least 1 hour

composed

in a ________ green salad there are usually four components: the base, body, garnish and dressing

6

in general wine vinegars are required by law to have at least ________ percent acetic acid

sauce breaks or curdles

inadequate emulsification when mixing oil too cold oil added too quickly too much oil

chiffonade

leafy herbs such as basil and Sage can be cut ________

24

lettuce is generally packed in cases of ________ heads with varying weights. Other salad greens are packed in trays or boxes of various sizes and weights

spinach

like Sorrel, ________ can be cooked or used as a salad green, traditionally serve tossed with hot bacon dressing and is deep green with a rich flavor and tender texture and fairly crisp

2, 1

lower fat vinaigrette dressings ratio of oil to vinegar is ___:____

sweeter

malt vinegar made from fermented barley has a ________ and more complex flavor than white wine vinegar

aioli

mayonnaise made with olive oil and flavored with garlic

vinaigrette

most dressings are based on either a mixture of oil and vinegar, called a ________ , or a mayonnaise or other emulsified product

marinating

most vegetable salads are made by either ________ the vegetables or combining them with a vinaigrette dressing

flavored

neutral flavored oils can be mixed with a ________ vinegar

too thin

not enough oil too much lemon juice or vinegar

white wine, Sherry

nut oils go well with ________ or ________ vinegars

acetic acid

organic compound produced during fermentation; it's bacteria consumes glucose in a liquid and convert it to ethanol then acid; vinegar consist of acid diluted to 3 to 20%

4

rice vinegar has a mild acidity, ________ percent

1/2, 7

some chefs add ________ fluid ounce of boiling water to each ________ fluid ounces finished mayonnaise to help maintain the emulsion

julienne

squash blossoms and other very large flowers should be cut in ________ strips before being added to salads

3, 1

standard vinaigrette dressings ratio of oil to vinegar is ___:___

garnish

the ________ is added to the salad for color, texture and flavor

body

the ________ is the main ingredient

base

the ________ is typically a layer of salad greens that line the plate on which the salad will be served

dressing

the ________ should compliment rather than mask the other flavors in the salad

4, 8

the acidity of vinegars varies by type of vinegar and manufacturer; it is usually in the range of___-___ percent acetic acid

more

the addition of acids in the form of lemon juice, vinegar and acidic fruit juice will require ________ gelatin for the mixture to set

4

the amount of liquid should be approximately ________ times the weight of the granulated gelatin

thicker

the higher the proportion of oil to vinegar, the ________ the sauce will be

thinner

the higher the proportion of vinegar to oil, the ________ the sauce will be

lighter

the more delicate the texture and flavor of the greens or other ingredients, the ________ and more subtle the dressing should be

3, 1

the simple vinaigrette, also known as basic French dressing, is a temporary Emulsion of oil and vinegar seasoned with salt and pepper. The standard vinaigrette ratio is ________ Parts oil to ________ part vinegar

lecithin

to make mayonnaise, oil is whisked together with a very small amount of vinegar, then an emulsifier is added, ________ , a protein in the egg yolks

7

to repair a broken mayonnaise, slowly beat ________ fluid ounces of broken mayonnaise into one egg yolk or 4 fluid ounces of prepared mayonnaise

too thick

too much oil for the amount of the yolks insignificant vinegar

daily

try to purchase salad greens ________

7

when yolk contains enough lecithin to emulsify approximately ________ fluid ounces of oil