Prostart I Chapter 15 Salads, Dressings & Dips

mayonnaise

the thickest and most stable emulsified dressing, contains a higher ratio of oil to vinegar and a greater quantity of egg yolks than is required for emulsified vinaigrette

mayonnaise based dressing

this type of dressing is typically creamy, such as Russian, Thousand Island, and blue cheese dressing and is often thicker than an emulsified vinaigrette (but not always)

Base

usually a layer of salad greens that lines the plate or bowl in which a salad will be served.

Dessert salads

usually sweet and often contains fruits, sweetened gelatin, nuts, cream, and whipped cream; dessert salads are often too sweet to be served at any other point in the meal

wine or champagne

white or red color, usually made from wine or champagne

Curly endive

Also known as frisee or chicoree frisee Has a slightly bitter flavor and is generally used with other greens.

Belgian Endive

Also known as witloaf, witlof, or french endive Is related to endive Has a slightly bitter but pleasant flavor used solo for salads or mixed with other greens can be steamed, simmered or grilled.

cottonseed soybean safflower oil

Bland, nearly tasteless

Romaine

has a crisp texture and full, sweet mild flavor. it keeps well and is easy to handle. it is an essential ingredient in Caesar salad.

Napa cabbage

has a milder flavor than Savoy

Watercress

has a pungent peppery flavor and is used as a garnish and in salads.

Red cabbage

has a slightly tough leaf and a mild flavor

Olive oil

Distinctive, fruity flavor, greenish color; not an all purpose oil, but brings a distinctive flavor

Arugula

Has a pungent, distinctive, peppery flavor

Butterhead lettuce

Has tender, loose, bright-green leaves with a mild flavor, which allows for countless culinary pairings. Does not keep well Bib lettuce and Boston lettuce are two varieties.

Body

Part of the salad that consists of the main ingredients, which can be a mixture of vegetables, such as lettuce, tomatoes, carrots, etc; meats such as turkey breast or ham; or cheeses and various fruits such as mandarin oranges or apples

garnish

Something added to enhance the appearance of food while also complementing the overall taste; it should be something that will be eaten with the food, functioning as a flavor component.

Escarole

The strength and bitterness of flavor diminishes as its color lightness

Intermezzo salad

This light salad is intended to be a palate cleanser after a rich dinner and before dessert. Often served in classic French meals, this salad refreshes or stimulates a person's appetite for the dessert or next course.

Leaf lettuce

has red or green leaves grows in bunches gives mild flavor, variety and color to salads. Oak leaf lettuce as a slightly bitter flavor.

flavored vinegar

have a flavor of other products added to them, such as tarragon, garlic, or raspberries

Combination Salad

incorporates a combination of any of the other four salad types (tossed or composed green, bound, vegetable, and fruit

Kale

is a cabbage that produces large, wrinkled leaves. There is also a curly leaved type. Range in color from light to dark green, with red varieties. Eaten raw has a great nutritional value and is popular in salads.

Radicchio

is a leafy chicory sometimes known as Italian chicory. Has a crunchy texture and slightly bitter flavor, is generally used in a mixture with other greens.

Vegetable salad

is prepared from cooked and/or raw vegetables and either bound with heavy dressing or tossed with a lighter dressing

Bound salad

is prepared from cooked primary ingredients such as meat, poultry, fish, egg, potato, pasta, or rice bound together with some type of heavy dressing such as mayonnaise.

corn oil

light golden color; nearly tasteless

canola oil

light in color and very mild in flavor; very low in saturated fat; high in monounsaturated fat content; has a good omega 3 fatty acid profile.

cider vinegar

made from apples; brown color; slightly sweet taste

salsa

made from peppers, such as jalapeno or serrano. onions, and tomatoes

sherry

made from sherry wine; has sherry flavor

Vinaigrette dressing

made of oil and vinegar. It is lighter, thinner dressing often used on more delicate ingredients, such as greens and vegetables. The standard ratio for a basic vinaigrette is three parts oil to one part vinegar. Acidic juices like lemon, lime or orange juice can be substituted for part or all of the vinegar. When shaken together, the ingredient form a suspension.

Hummas

made with chickpeas, garlic, and tahini

plum sauce

made with plums, soy, garlic, ginger, and vinegar

spinach and artichoke

made with spinach, mayonnaise, cream cheese, artichokes, and spices.

specialty vinegars

malt, rice vinegar, and vinegars flavored with fruits such as raspberry; sometimes lemon juice or other citrus fruits are used in place of or in addition to vinegar in some salad dressings

peanut oil

mild but distinctive flavor; somewhat expensive; must disclose use in menu items because of allergies

Savoy cabbage

milder flavor than green cabbage

Main course salads

salads large enough to serve as a full meal that also contain protein ingredients, such as meat, poultry, seafood, egg, beans, or cheese, or all that provide a well-balanced meal, both visually and nutritionally. It is a menu staple for many restaurants, such as salads range from the very traditional chef's salad, containing mixed greens, raw vegetables, strips of meat, and cheese, to very popular Caesar salads with grilled chicken or shrimp.

Starter salad

served as an appetizer to the main meal, is smaller in portion and consists of light, fresh crisp ingredients to stimulate the appetite.

Green cabbage

slightly tough leaf and slightly strong flavor

balsamic vinegar

special wine vinegar aged in wooden barrels for 4 - 50 years; dark brown color and sweet taste; sticky consistency due to high sugar content.

Salad dressing

a liquid or semiliquid used to flavor salads; the dressing acts as a sauce that hold the salad together, and can range from mayonnaise for potato or macaroni-based salads to vinaigrettes for lettuce based salads. Sometimes dressings are called cold sauces because their purpose is to flavor, moisten and enrich foods.

emulsion

a mixture of ingredients that permanently stays together, unlike a suspension, which eventually separates

Fruit salad

a salad prepared from fruit using a slightly sweet or sweet/sour dressing to enhance the flavor

Suspension

a temporary mixture of ingredients that eventually separates back into its unique parts. Ex. The ingredients in vinaigrette will separate after nonuse but can be remixed before service.

Emulsified vinaigrettes

a vinaigrette that has gone through the emulsion process (using an emulsifier) creating a mixture of ingredients that permanently stays together, unlike suspension, which eventually separates

Tossed/composed salad

after all ingredients are individually prepared, a salad is either tossed or composed. The ingredients are simply mixed or tossed, together prior to plating. The ingredients are arranged on the base separately to create the desired taste experience and achieve a high level of appeal.

guacamole

an avocado dip

emulsifier

an ingredient that can permanently bind dissimilar ingredients, such as oil and vinegar, together on a molecular level. Egg yolks contain lecithin (an effective emulsifier) and can bind oil and vinegar together permanently, so these three ingredients make up the base of many emulsified vinaigrettes

Microgreens

are a plant's first true leaves formed between the sprouting seed stage and baby stage. Has a mild delicate flavor and add color and flavor. There are many types, including arugula, broccoli, green and red cabbage, kohlrabi, swiss chard, radish, beetroot, and red kale

Sorrel

contains oxalic acid, yielding a slightly acidic and bitter flavor; smaller leaves are preferred for their milder flavor

Spinach

good alone or mixed with other greens, spinach must be washed very thoroughly , removing coarse stems, before service. Baby version of this is lightly regarded for its mild fresh flavor.

queso

dip is made with queso Oaxaca, peppers, and spices

white or distilled vinegar

distilled and purified to give it a neutral flavor

walnut oil

distinctive flavor; expensive; used mostly in elegant restaurants with specialty salads; must disclose use in menu items because of allergies

Crisphead lettuce

Also known as Iceberg The most popular American salad green Can be served alone or mixed with other greens such as romaine.

Accompaniment salad

Also known as a side salad, it is served with the main course of the meal and should be light and flavorful, but not too rich. It should balance and complement the main course.