Salad Greens
Romaine, Boston, and Bibb belong to this salad green group.
Lettuces
This should be added to leafy greens at the last possible moment before service.
Dressing
This service method involves preparing a salad beside the guests, often using a cart
Tableside
Chicken, tuna, or another protein combined with a thick dressing belongs to this salad category
Bound protein salad
Chicken salad rests on spring mix and is garnished with grape tomatoes. Identify the body, base, and garnish
Body: chicken salad. Base: spring mix. Garnish: grape tomatoes
Arugula and watercress belong to this flavor group.
Spicy greens
Put these cleaning steps in order: dry, separate, drain, wash
Separate, wash, drain, dry
In this service method, a large bowl of salad arrives at the table with dressing served separately
Family-style
Explain the difference between a mixed presentation and an arranged presentation
Mixed: ingredients are combined and dressed together. Arranged: components are dressed separately and placed in a planned pattern
Identify the front and back of the plate using clock positions
Front: 6 o’clock. Back: 12 o’clock
Radicchio, Belgian endive, and frisée belong to this flavor group.
Bitter greens
Explain why you should lift greens out of the wash water instead of draining the sink with the greens still inside.
Lifting the greens keeps them from contacting soil and debris at the bottom of the sink.
Identify the service method in which salads are plated and garnished ahead of time, with dressing on the side. Explain why the dressing is separate
Banquet-style. Separate dressing helps prevent the greens from wilting before service
What is mellowing time, and how does it improve many complex salads?
Time for solid ingredients to absorb some liquid and for flavors to blend
Explain the difference between the plate rim and plate well. Where should sauces and garnishes be placed?
Rim: raised outer edge that frames the plate. Well: main area inside the rim. Keep sauces and garnishes away from the rim
Define turgid and explain why it is desirable in salad greens.
The cells are plump and full of water, giving the greens firmness and freshness.
Identify two guidelines for cutting sturdy salad greens with a knife
Use a sharp blade to prevent bruising, and cut close to service because cut greens wilt faster than torn greens
Describe how an à la carte salad is prepared after an order arrives
Dress to order: toss a portion of greens with dressing in a work bowl, then mound it on a plate using tongs or a gloved hand
Why should you avoid adding oil to pasta cooking water and rinsing cooked pasta under running water when making pasta salad?
Oil makes the pasta surface slick, reducing dressing adherence. Rinsing removes surface starch that helps dressing cling
Identify each style: a salad on a layer of greens; several salads in separate piles; overlapping slices without height; a salad that holds its shape after a form is removed; food pieces built into a tower.
Bedded, mounded, flat, molded, stacked, in that order
Name all five flavor groups of salad greens identified in the slides.
Lettuces; spinach and beet greens; brassicas; spicy greens; bitter greens
Explain the difference between sprouts and microgreens
Sprouts include the seed shoot and cotyledons, or seed leaves. Microgreens include the seed shoot and true leaves
Give two advantages and two challenges of tableside salad service
Advantages: excitement, personalized preparation, or the ability to charge more. Challenges: additional skilled staff, specialized equipment, or dining-room space. Accept any two of each
Give one preparation decision for each problem: green vegetables discolor in acidic dressing; raw onions release moisture and develop off-flavors; certain fruits soften or brown
Keep green vegetables separate and dress near service; prepare and add raw onions at the last minute; add fruits prone to softening or browning just before serving
A salad is crowded, unstable, difficult to eat, and includes a garnish chosen only for its color. Explain four improvements the cook should make
Use a large enough plate, construct stable components, make the salad easy to eat, and select a garnish that complements its flavor, texture, and overall theme