1. Chapter 4
Salads and Garnishing

2. Ingredients and Parts of a Salad
The three keys to ensuring a quality salad are: 1. 2. 3.
Kinds of salad greens:
_________: most popular salad green
________: crisp texture, main ingredient in Caesar salad
___________: red or green, mild flavor
________: eaten alone or mixed with other greens
_________: pungent flavor
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Chapter 4 | Salads and Garnishing

3. Salad cont. The four basic parts to most salads are:
Base: usually a layer of salad greens that ___________________________________
Body: _____________________________
Garnish: ____________________________________________
Salad dressings: ___________________________________

4. Types of Salad Wearing __________ is critical when preparing salads.
The five main types of salad are:
The two types of green salad are __________ and _____________ P. 225
___________ salad: ingredients such as meat, poultry, fish, egg, or starch such as potato, pasta, or rice and bound with mayo.
Vegetable salad: cooked and/or raw vegetables ______________________________________
Fruit salad: using a slightly ______________dressing to enhance the flavor; fruit must be coated with ______to prevent discoloring
__________________ salad: incorporates a combination of any of the four salad types.
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Chapter 4 | Salads and Garnishing

5. Salads and Service
Salads can be used in five ways during the service courses:
Starter salad, ________________________________
Accompaniment salad: also called ________________________________________________
Main course salads: ________________________________________________
Intermezzo salad: intended to be a _______________after a rich dinner and before dessert; ____________ of dressing cleans palate
_______________salads are usually sweet and often contain fruits, sweetened gelatin, nuts, cream, and whipped cream (__________________________)
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Chapter 4 | Salads and Garnishing

6. Cleaning and Storing Salads
Always thoroughly wash greens because _________________________________
Proper storage is essential to keeping them fresh (below ______degrees but not lower than _____)
Unopened produce can be stored for ________ days
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Chapter 4 | Salads and Garnishing

7. Types of Dressing made of ____ parts oil and ____ part vinegar
Vinaigrette dressing:
made of ____ parts oil and ____ part vinegar
In suspension form (must be ____________________________________
Types of oils and vinegar
_______: mild flavor, good omega 3 fatty acid profile
Olive: greenish color; virgin olive oil __________________________________________
Peanut: more _____________; must disclose on labels because of _____________
__________________________: bland nearly tasteless
______________________: dark brown and sweet flavor; aged in wooden barrel for 4-50 years
Cider: made from _________________
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Chapter 4 | Salads and Garnishing

8. Dressings cont.
______________________: An emulsion is a mixture of ingredients that permanently stays together, unlike a suspension that eventually separates (addition of egg forms emulsion); thicker than vinaigrette and coats ingredients more heavily
Mayonnaise-based dressings are typically creamy dressings, such as _______________________
Mayonnaise: most _____________emulsified dressing. It contains a higher ratio of ________ to vinegar and a greater quantity of _______________than is required for emulsified vinaigrette.

9. Dips A dip is a flavorful mixture that ______________________.
Can be served ___________
should be _____________enough to scoop up with a cracker, chip, or vegetable, but thick enough to stay on it (most thicken in refrigerator)
Ethnic 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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Chapter 4 | Salads and Garnishing

10. Garnishing: Why and How
Proper garnish complements the main dish in ______________________________________
Adds __________________________________
Garnish should enhance the ___________ of a dish.
The purpose of plate presentation is to enhance the eye __________________________
Common foods used in garnishing:
_____________: brush with water, sprinkle with sugar
________: twisted, sawtooth pattern and dip in paprika 265
____________: score cucumber with channel knife from end to end; slice finely and fan out slices 267
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Chapter 4 | Salads and Garnishing

11. Classical French Garnishes
Bouquetiere: ____________________
Crecy: ___________
Dubarry: _______________
Fermiere: _____________________
Florentine: ___________
Jardiniere: _________________
Lyonnaise: ______________
Provencale: _________________________

12. Garnishing Dessert
Numerous items can be used to garnish desserts properly:
Fruit __________ in many varieties (make a design on plate or drizzle over dessert)
__________________, flavored and unflavored
Frosted ________________ leaves
_________________work in the form of string work or formed pieces
Spun ___________ work
Sweet _________________
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Chapter 4 | Salads and Garnishing

13. Garnishing Soups Garnishes for soups are classified into three groups:
Garnishes ______ the soup are the actual ingredients. (vegetable soup)
Add ________to soups as a garnish as well. Place any topping on the soup immediately ___________________________________
Garnishes in the form of accompaniments with soups include ______________________________________________________________________
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Chapter 4 | Salads and Garnishing