Chapter 4 Salads and Garnishing

© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved.

Chapter 4

Salads and Garnishing

Ingredients andParts of a Salad

The three keys to ensuring a quality salad are: The ___________ of ingredients Having all the ingredients ______________in harmony Making sure the salad is appealing to the eye

The __________ basic parts to most salads are:1. The ______ of a salad is usually a layer of salad greens that line

the plate or bowl in which the salad will be served.2. The ______ of the salad consists of the main ingredients.3. __________enhances the appearance of the salad while also

complementing the overall taste.4. ______________are liquids or semi-liquids used to flavor

salads.

24.1 Chapter 4 | Salads and Garnishing

Types of Salad _______________is critical before preparing salads. The ____________of salad are:

1. The two types of green salad are _____ and _______ (or mixed). Prepare all ingredients individually for either salad.

2. Prepare the __________from cooked primary ingredients such as meat, poultry, fish, egg, or starch such as potato, pasta, or rice.

3. Prepare a ____________from cooked and/or raw vegetables.4. Prepare a __________-from fruit using a slightly sweet or

sweet/sour dressing to enhance the flavor.5. A _____________ incorporates a combination of any of the four

salad types.


Salads and Service Salads can be used in _________during the service courses:

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

2. Serve an ____________, or side salad, with the main course of the meal, and make it light and flavorful, but not too rich.

3. ___________ are large enough to serve as a full meal and may contain protein ingredients, such as meat, poultry, seafood, egg, beans, or cheese.

4. The ______________ is intended to be a palate cleanser after a rich dinner and before dessert.

5. ______________are usually sweet and often contain fruits, sweetened gelatin, nuts, cream, and whipped cream.


Cleaning and Storing Salads The key to preparing good-tasting, interesting, attractive

salads is to start with ________________________. Always thoroughly _________ greens because dirt can

lodge between leaves. After the greens are clean, ____________ is essential to

keeping them fresh. Proper storage ensures the __________ of the product

served to the guest. All labels on ______________should include the name

of the item, weight, date received, name of person storing the product, and the original use-by date, if any.


Section 4.1 Summary ________ is frequently used as a ___________, but any

number of ingredients can be used in a salad. The basic parts of a salad are the

__________________________________________. The five basic types of salad

____________________________________________. The five basic salads that can be served throughout the

course of a meal are starter, accompaniment, main course, intermezzo, and dessert.

To clean salads, remove the outer leaves of greens, pull apart the remaining leaves, and ___________ them thoroughly to remove any and all dirt, grit, and insects.


Types of Dressing The primary salad ____________ are:

________________in its simplest form is made of oil and vinegar. Vinaigrettes are lighter, thinner dressings often used on more delicate ingredients, such as greens and vegetables.

Compared to the suspension mixture of regular vinaigrettes, ___________________have gone through the emulsion process. An emulsion is a mixture of ingredients that permanently stays together, unlike a suspension that eventually separates.

_____________________ are typically creamy dressings, such as Russian, thousand island, and blue cheese.

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


Dips

Like salad dressings, dips should _____________ or enhance a food’s flavor.

A dip must have the proper ______________. A dip should be soft enough to scoop up with a cracker, chip, or vegetable, but thick enough to stay on it.

_________variations of special salads and accompaniments are very popular as dips: _____________: Avocado dip (Aztec origin). _____________: Peppers, such as jalapeño or serrano, onions,

and tomatoes (Mexico). _______________: Chick pea with garlic and tahini (Middle East).

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A _____ is a flavorful mixture that accompanies certain foods.


Section 4.2 Summary The four main salad dressings are

_______________________________________________. An ___________ is the permanent blending of unlike

ingredients, such as oil and vinegar. _______________ are lighter dressings used on more

delicate ingredients, like salad greens. A ______ is a mixture served as an accompaniment to

certain foods. Like salad dressings, dips are meant to complement or enhance the foods they are served with, not hide the flavor of the food.

___________, guacamole, and hummus are examples of popular ethnic dips.


Garnishing:Why and How

Proper garnish _______________ the main dish in color, flavor, and texture.

Garnish should _____________ the flavor of a dish. Preparation of garnishes is an __________part of the

dish. Some garnishes can be prepared in ______ for use

when plating and finishing both hot and cold items. What garnish to use depends not only on the food being

served, but also on how the food is ________________. The purpose of _____________________is to enhance

the eye appeal of the food.


Garnishing Dessert Consider the flavor, texture, and ____________ of the

item being garnished when garnishing desserts. Numerous items can be used to _____________

desserts properly: Fruit ___________ in many varieties _____________, flavored and unflavored Frosted ____________ _____________ work in the form of string work or formed pieces Spun __________ work Sweet _____________

The overall impact of the garnish on the appearance of the dessert is driven by the way the ________________.


Garnishing Soups Garnishes for soups are classified into

________________: Garnishes in the soup are the actual

_______________. All garnishes must enhance both the flavor and appearance of the soup.

Add _________ to soups as a garnish as well. Place any topping on the soup immediately before service because it will either melt or sink to the bottom.

Garnishes in the form of _______________ with soups include crackers, melba toast, corn chips, breadsticks, cheese straws, whole-grain wafers, and gougères.


Section 4.3 Summary Enjoyment of a meal is affected by __________. If food

has eye appeal, then enjoyment of the meal will go up. ____________ properly is essential when presenting food.

The garnish will complement the main dish in color, flavor, and texture.

Garnish enhances ____________of a dish as well as its eye appeal.

Garnishing desserts requires consideration of the flavor, texture, and ____________ of the item being garnished.

Garnishes for soups are classified into _______________ —garnishes in the soup, garnishes topping the soup, and garnishes that accompany the soup on the side.


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Chapter 4 Salads and Garnishing