270
❧ Salads have experienced a rise in popu-
larity and serve a variety of purposes on
the menu.
❧ There are three basic types of salads—
simple, composed or plated, and
marinated and bound.
❧ Proper preparation of salad greens
includes cutting, washing, and drying.
❧ The same basic ingredients are used
in the three main categories of salad
dressings.
❧ Proper sanitation in garde manger is
necessary to produce a safe, quality
salad.
Write your answers on a separate sheet of paper.
1. Explain why restaurant operators like
salad bars.
2. List the four parts of a composed salad.
3. True or false. Bound and marinated
salads can be a creative way to utilize
leftovers.
4. Name each salad green described below.
A. The most popular variety of lettuce
in the United States with crisp leaves
and round, tightly packed heads.
B. Large, ruffl ed bunches of tender,
bright green leaves used in salads
and as plate liners.
C. Mixture of baby lettuces sometimes
referred to as spring mix or fi eld
greens.
D. Tender shoots that are grown by
soaking beans or seeds in water.
5. True or false. Chefs like ready-to-eat
greens because they maintain their
fl avor, texture, and nutrients a long time.
6. Explain why salad greens are cut before
they are washed.
7. The best method for drying lettuce is to
use a _____.
8. The standard ratio for vinaigrette is
_____ part(s) oil to _____ part(s) vinegar.
9. What are the ingredients in mayonnaise
that act to stabilize the emulsion?
10. List the two classifi cations of oils used in
salad dressings.
11. List fi ve standard procedures to follow
when making salads to ensure sanitation
and food quality.
1. Analyze. Find a recipe for a salad
dressing. Determine if it is a simple or
emulsifi ed dressing. How do you know?
2. Compare. Read the ingredients label
on a bottle of prepared salad dressing
and compare it to the recipe in Question
1 above. Are the lists of ingredients
similar? If there are any ingredients you
are unfamiliar with, research them to
fi nd out their role in the recipe.
3. Debate. Form small groups, debate the
following topic: It is advantageous for a
foodservice operation to use convenience
products such as ready-to-use dressings
and precut greens on the salad station.
Key Points
In Review
Thinking like a Chef