Dressing Basics
Name the two fundamental sauces used in garde manger work identified in the slides
Vinaigrette and mayonnaise
Define an emulsion
A uniform mixture of two substances that normally do not mix
Which component provides the primary flavor of a vinaigrette: the oil or the acid?
The acid component
What is the traditional ratio of oil to vinegar?
Three parts oil to one part vinegar
What does it mean when a vinaigrette has broken?
The oil and vinegar have separated
This term describes a cold sauce with a pronounced acidic flavor
Dressing
Name the three components involved in most food emulsions
watery liquid, a fluid fat, and an emulsifier ingredient
Explain how a bland oil affects the flavors of the acid and seasonings
It allows the acid and other seasonings to stand out.
Using the traditional ratio, how much oil is needed for ¼ cup vinegar?
¾ cup oil
What is the best way to taste-test a vinaigrette’s seasoning and oil-acid balance
Dip a piece of clean, dry lettuce into the dressing and taste them together
Name the three basic ingredients in a vinaigrette listed in the slides
Vegetable oil, salt, and vinegar
This condiment adds flavor to vinaigrette and also acts as an emulsifier
Mustard
Match the oil to the greens: a full-bodied, heavy oil and a thinner, lighter oil. Which suits sturdy greens, and which suits delicate greens?
Heavy, full-bodied oils suit sturdy greens. Thinner, lighter oils suit delicate greens
According to the slides, what modern oil-to-vinegar ratio is given, and why was the ratio changed?
Four parts oil to one part vinegar. The slides explain that many newer vinegars have stronger flavors
Name two types of ingredients that can balance a vinaigrette’s acidity
Salt and sweet ingredients, such as sugar, honey, or fruit juice.
Give two uses for vinaigrette besides dressing a salad
Marinade and sandwich dressing
Name the three conditions that help water and fluid fat combine into a smooth, uniform mixture
Correct temperature, rapid mixing, and correct proportions
Name three aromatics that can add aroma and flavor to a vinaigrette
Accept any three: shallots, scallions, garlic, fresh ginger, or citrus zest
Explain the procedure for making vinaigrette by hand, beginning with ingredient temperature and ending with tasting
Bring ingredients to room temperature. Combine vinegar and seasonings in a stainless-steel bowl. Whip until frothy. Whip in oil in a thin stream. Taste and adjust the flavor balance
Explain how a blender can help fix a broken vinaigrette. Include the temperature of the dressing
Bring the broken vinaigrette to room temperature, then blend it at high speed
Name four uses for mayonnaise identified in the slides
Salad dressing, sauce, sandwich spread, and dip
Describe the appearance of an emulsified vinaigrette and explain how it coats salad ingredients
It is uniform, thick, and cloudy. The oil and vinegar are no longer visibly separate, and the dressing coats ingredients evenly
Name the three major enemies of oil and define rancid
Oxygen, heat, and light. Rancid means spoiled oil with an unpleasant, acrid odor and rank flavor
Explain the procedure for making vinaigrette in a blender or food processor. Include how the oil should be added.
Use room-temperature ingredients. Combine vinegar and seasonings in the blender or processor. Run at high speed and add oil in a thin stream through the opening. Taste and adjust
Describe two methods for fixing a broken vinaigrette other than simply blending the broken dressing at high speed
Start a new batch and whisk the room-temperature broken dressing into the new vinegar base along with the oil. Alternatively, let the dressing reach room temperature and separate completely, ladle off the oil, and begin again