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The kitchen is preparing an evening banquet for 500 people. The
salad is greens dressed with vinaigrette. The garde manger wants
to dress and plate up the greens early in the day so she can begin
working on the appetizers for the event. Is this good planning?
Explain your answer.
❧ Chef’s Math ❧
❧ Chef’s Lab ❧
Working in pairs, create two preparations each consisting of 2 fl . oz.
vinegar and 6 fl . oz. salad oil. Note the separate layers of vinegar
and oil. Add 1 teaspoon of dry mustard to one of the preparations.
Place each preparation in a clear container with a lid. While one
partner keeps track of the time, the second partner shakes the prep-
arations simultaneously for 30 seconds. After 30 seconds of shaking,
place both containers on the counter and begin timing. Record
the time it took for each preparation to separate back out into the
vinegar and oil layers. Record your observations. Did both prepara-
tions separate out at the same time? If not, which separated fi rst?
Why do you think that is?
Using the standard ratio discussed in this chapter, calculate how
much oil and vinegar you would use to make one quart of simple
vinaigrette.
❧ Workplace Skills ❧