Transcript Chapter 4 Salads and Garnishes

CHAPTER 4
SALADS AND GARNISHING
What type of lettuce is used in Caesar
salad? (220)
• Romaine lettuce
What is the most popular American
salad green? (220)
• Iceberg (head) lettuce
What are the 4 basic parts to any salad?
(221)
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Base
Body
Garnish
Dressing
What type of salad green is appropriate
to use with mayonnaise based
dressing? (221)
What does a garnish do? (222)
• Enhances the appearance of the salad while
also complimenting the overall taste
What are the 5 main types of salads?
(224)
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•
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•
•
Green – tossed and composed
Bound
Vegetables
Fruit
Combination
What are bound salads bound together
with? (225)
• Some type of heavy dressing such as mayonnaise
What are the cooked primary
ingredients in a bound salad? (225)
•
•
•
•
•
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Meat
Poultry
Fish
Egg
Potato
Pasta
Rice
The two types of green salads are …
(225)
• Tossed
• Composed
How should you handle garnishes that
might become soggy or discolored?
(228)
• Add them just prior to serving
• Examples include croutons or avocadoes
What are the two fruits that cannot be
added to gelatin raw or they will not
allow the gelatin to set? (232)
• Raw pineapple
• Raw papaya
Fruits such as apples and bananas will
discolor after being peeled or cut.
What do you need to do to them to
keepinita combination
from happening?
(233)
• Dip them
of lemon juice
and
water to keep their fresh appearance. Do not
soak the fruit in the mixture or it will ruin the
flavor of the fruit.
What is a starter salad? (234)
• They are served as an appetizer to the main meal.
They are smaller in portion size and consists of
light, fresh, crisp ingredients to stimulate the
appetite.
What is another name for an
accompaniment salad? (235)
• Side salad
What is an intermezzo salad? (235)
• It is intended to be a palate cleanser after a rich
dinner and before dessert.
The proper way to store loose greens
is with dampened paper towels and
between which 2 temperatures? (237)
• 36 to 41 degrees
You cannot store greens with tomatoes
or apples because they will wilt due to
what gas they emit? (237)
• Ethylene Gas
How long at what temperature can
fresh greens be held at? (237)
• 24 HOURS
How many days can unopened
produce be stored? (238)
• 1 to 3 days
What is the best way to clean salad
greens? (239)
• Dip them in and out of water.
The first Chinese food introduced in
the United States is? (240)
• SZECHWAN – HUNAN
What is vinaigrette? (244)
• The simplest form of salad dressing and is made
from oil and vinegar
What is the standard recipe for basic
vinaigrette? (244)
• 3 Parts Oil
• 1 Part Vinegar
What is a suspension? (244)
• A temporary mixture of ingredients that
eventually separates back into its unique parts
Foie Gras comes from what country?
(244)
• FRANCE
Tell me about Balsamic vinegar. (245)
• It is a special wine vinegar aged in wooden
barrels for 4 to 50 years. It has a dark brown
color and sweet taste. It has a sticky consistency
due to high sugar content
What is an emulsion? (245)
• A mixture of ingredients that permanently stays
together.
What is the oil we use in class that has
a greenish color to it? (245)
• Olive Oil
Which vinegar has a neutral flavor?
(245)
• WHITE OR DISTILLED
What is an emulsifier? (246)
• An ingredient that can permanently bind dissimilar
ingredients, such as oil and vinegar, together on a
molecular level. Eggs are good emulsifiers.
What is the ingredient that thickens
mayonnaise? (248)
• Egg yolks
What is the most stable and thickest
emulsified dressing? (248)
• Mayonnaise
How do you make mayonnaise? (250)
6 Steps
• Place egg yolks in an appropriate sized stainess
steel bowl.
• Add dry ingredients and whisk until frothy and
well blended.
• Drizzle oil slowly into mixture, whisk rapidly.
• As mixture thickens, slowly alternate adding small
amounts of vinegar or lemon juice and oil until all
are used.
• Check seasoning.
• Serve the dressing at once or refrigerate it.
What is dip? (251)
• A hot and cold mixture that accompanies
certain food items, with the purpose of
complementing or enhancing the food’s flavor.
Tell me about Hummus. (252)
• This is made with chick peas, garlic and tahini
(from the Middle East)