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Salads and Dressings Salads and Dressings
Reading Prep
In preparation for reading the chapter, visit the
USDA Fruit and Vegetable Market News Portal.
Use the Retail report function to compare lettuce
prices across a number of months. Does the
price fluctuate much? As you read this chapter,
consider how these prices fluctuations might
affect a foodservice operation.
Culinary Terminology
simple salad, p. 300
composed salad, p. 301
bound salad, p. 302
marinated salad, p. 302
mesclun, p. 305
vinaigrette, p. 308
pasteurize, p. 310
mayonnaise, p. 310
Academic Terminology
palate, p. 308
emulsion, p. 308
Practice vocabulary activities online
Objectives
After studying this chapter, you will be able to

recognize the different purposes salads
serve on a menu.

classify the different types of salads.

recognize common salad greens.

explain various factors involved when buying
lettuce.

execute the preparation of salad greens.

compare and contrast the three salad
dressings—simple vinaigrette, mayonnaise,
and emulsified dressing.

recall standard procedures that will
ensure both sanitation and quality in salad
preparation.
In a professional kitchen, salads and
dressings represent a large part of the work
assigned to the garde manger or cold station.
This area may also be called the pantry.
Salads take a starring role in the trend
toward lighter eating. No longer just an appe-
tizer, many salads can be served as main
courses and sides. With a nearly limitless list
of ingredients and dressings, salad possibili-
ties can go as far as imagination and good
taste will carry them.
Salads on the Menu
Salads are a popular part of the
American diet and can serve a number of
purposes on the menu.
Appetizer
Traditionally, salads appeared in the
appetizer section of the menu. As an appe-
tizer, the salad would be served before the
main course of a meal. Salads are light and
refreshing and therefore a good lead-in for
the more substantial foods that follow. The
quick preparation of salads also makes them
an easy way to keep diners satisfied while
their main courses are being prepared.
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