Professional Cooking: Culinary Arts: Chapter 21 - Salad Dressings and Salads
Gelatin dissolves in water at about
100 degrees F or 38 degrees C
Basic proportions for unflavored gelatin are
2 and 1/2 ounces of dry gelatin per gallon of liquid (or 19 grams per liter).
To use a flavored gelatin sweetened with sugar, you need
24 ounces of gelatin mix per gallon of water ( or 180 grams of gelatin mix per liter of water).
To make a basic oil and vinegar dressing, you need
3 pints of oil for each pint of vinegar
Roquefort
A brand of sheep's milk blue cheese made only in a specific region of France.
Wardolf salad
A classic salad made of apples celery, and walnuts, with a mayonnaise-based dressing
Balsamic Vinegar
A dark brown vinegar that has been aged in wooden barrels
Frisee
A delicate, tender variety of curly endive that is not as bitter as curly endive
Caesar
A famous salad made of romaine lettuce and a dressing made of olive oil, lemon juice, eggs, garlic, and anchovies.
Mesclun
A mixture of tender, baby lettuces
Radicchio
A red-leafed Italian variety of chickory
Vinaigrette
A salad dressing made of oil vinegar, and seasonings
Bound Salad
A salad mixed with a heavy dressing, such as mayonnaise, to hold it together.
Emulsion
A uniform mixture of two unmixable liquids
The setting power of gelatin is weakened by
Acids, whipping the product into foam, and adding a large quantity of chopped foods. Therefore, most gelatin salads need more gelatin than the basic proportion
To dissolve sweetened, flavored gelatin, stir it into
Boiling water
False
Boston lettuce is often tough and bitter, so it is not used by itself in green salads
Suggest one ingredient that can be substitutes for oil to make a low-fat vinaigrette.
Broth
Five examples of different vinegars that can be used to make salad dressings are
Cider vinegar Wine vinegar Sherry vinegar Flavored vinegar Balsamic vinegar
To avoid lumping, plain gelatin is first mixed with
Cold liquid
True
Cooked vegetables to be used in salads must always be cooked until very tender
True
Cutting ingredients neatly is one way to enhance the appearance of a salad
True
Dressings for fruit salads should never be sweetened, so that they will counteract the sweetness of the fruit
Full slip
Having a smooth scar on the stem end of a melon, with no trace of stem
True
In general, salad ingredients should be in bite-sized pieces
Vegetable oil
It is an all-purpose blend of oils that can be used for a wide variety of dressings because of its neutral flavor
True
Luncheon salads served as a main course must always contain a meat or seafood item
True
Moisture is necessary to maintain crispness in salad greens
The two main ingredients of most standard salad dressings are
Oil and acid
Winterized oil
Oil that has been treated so that it will stay clear and liquid when refrigerated.
True
Peaches, pears, and pinapples are examples of fruits that will discolor when cut and exposed to air
True
Raw ingredients should never be added to bound salads
Write out the basic procedure for unmolding gelatin
Run a thin knife blade around the top edges of the mold to loosen. Dip the mold into hot water 1 or 2 seconds. Quickly wipe the bottom of the mold and turn it over onto the salad plate. Don't hold it in hot water for more than few seconds. If the gelatin doesn't unfold after a gentle shake, repeat the procedure.
Mache
The French name for a small, delicate salad green also known as corn salad, field salad, and lamb's lettuce.
Virgin
The best grade of olive oil, made from the first pressing of olives.
False
The dressings should be added to a green salad at least a half hour before service, so that the flavors have time to blend
True
The four basic parts of a salad are the underliner, the base, the lettuce, and the garnish
True
The purpose of garnish is to made a salad more attractive to the eye
False
To prevent food-borne disease, the ingredients of a mayonnaise-based salad must be cold when they are combined
Marinate
To soak food in a seasoned liquid to give it flavor and moistness
False
Watercress is used mainly as a garnish and is inappropriate in mixed green salads
The proper time to mix solid ingredients into gelatin is
When the gelatin is thick and syrupy
Raw pineapple and papaya
are two examples of fresh fruits that should not be added to gelatin
So that the dressing will not be too acidic, a vinegar that contains more than 5% acid may have to be
diluted with water before being included in the dressing
The most important thickening agent in cooked dressing
is egg yolk, while the ingredient that makes mayonnaise thick is oil
