Salads 1
A type of salad served as an appetizer to the main meal, a smaller portion of light, crisp ingredients.
Starter Salad
Simplest form of dressing, made of oil and vinegar.
Vinaigrette
A single food or mix of different foods accompanied by or held together with dressing.
Salad
Canola, Olive, Peanut, Walnut, Safflower are types of
Oil
A liquid or semiliquid used to flavor salads.
Dressing
This salad is large enough to serve as a full meal and also contains protein ingredients.
Main Course Salad
A temporary mixture of ingredients that eventually separates back into its unique parts.
Suspension
A layer of salad greens that line the plate or bowl in which the salad will be served.
The Base
Balsamic, Cider, White, Wine, Distilled are types of
Vinegar
A type of salad that is usually sweet and often contains fruits, sweetened gelatin, nuts, cream, and whipped cream.
Dessert Salad
This is a salad that should not be tossed together. Arrange the ingredients separately on the base to achieve high level visual appeal.
Composed Salad
A mixture of ingredients that permanently stays together.
Emulsion
A salad that you should prepare close to serving to avoid the softening and browning of ingredients. Use a slightly sweet/ sour dressing to enhance the flavor.
Fruit Salad
A type of vinaigrette dressing that does not suspend.
Emulsified Vinaigrette
Consists of main ingredients: lettuce, tomatoes, carrots, turkey, chicken, ham, cheese, fruit, etc.
The Body
Prepared from cooked primary ingredients such as meat, poultry, fish, eggs,or starches. Bound with a heavy dressing.
Bound Salad
The thickest and most stable emulsified dressing.
Mayonnaise
Also known as a side salad. This is served with the main course of a meal. Light and flavorful.
Accompaniment Salad
An ingredient that permanently binds dissimilar ingredients (such as oil and vinegar) together on a molecular level.
Emulsifier
Enhances the appearance of the salad while also complementing the overall taste.
Garnish
What is being described?
Using the freshest ingredients
Having all the ingredients in balance
Making sure the salad is appealing to the eye
3 Keys To Ensuring Quality Salad
The standard ratio for a basic vinaigrette is (blank) part(s) oil and (blank) part(s) vinegar.
Fill in the blanks.
3 parts oil to 1 part vinegar
This salad is intended to be a palate cleanser after a rich dinner and before dessert.
Intermezzo Salad
Russian, thousand island, and blue cheese are what type of dressing?
Mayonnaise-based dressing
A type of salad that is prepared from cooked or raw vegetables. This salad needs to rest to increase the flavor and change the texture of ingredients.
Vegetable Salad