Greens & Basics
his leafy green, also called cos, has elongated leaves with thick midribs and stands up well to robust dressings.
Romaine (cos).
What is the classic oil-to-vinegar ratio for a basic vinaigrette?
Three parts oil to one part vinegar (3:1) is the standard.
According to the document, what is the recommended storage temperature range (in °F) for salad greens?
Between 34∘F34∘F and 38∘F38∘F (1°C–3°C).
What kind of salad is made by arranging each ingredient artistically on the plate (not tossed)?
Composed salad.
Why should cold salads be served on chilled plates?
Chilled plates help keep cold salads cold and crisp and prevent wilting from warm plates.
Name two delicate greens that should be dressed sparingly with a light vinaigrette.
Examples: Boston/Bibb (butterhead) and mâche; baby lettuces generally. (Any two delicate greens named in the text.)
Define an emulsion and name the emulsifier used in traditional mayonnaise.
An emulsion is a uniform mixture of two unmixable liquids; lecithin in egg yolks is the emulsifier in mayonnaise.
Name two safe‑handling practices the text recommends when preparing salad greens (before service)
Use single‑use gloves when handling uncooked greens and wash hands thoroughly; do not wash greens until needed and sanitize sinks before washing.
Give two examples of bound salads from the text.
Examples: Chutney Chicken Salad, Potato Salad, Coleslaw, Couscous Salad, Tabouli (any bound salads described).
According to matching guidelines, which type of dressing (vinaigrette or mayonnaise-based) is better for very delicate baby lettuces and mâche?
Vinaigrette (especially nut‑oil with white wine or sherry vinegar) — lighter dressings suit delicate baby greens and mâche.
List three non‑lettuce salad ingredients (from the text) that can be used to add texture, flavor, or color to salads.
Examples: fruits, nuts, cheese, meat, grains (any three listed: e.g., nuts, cheese, croutons).
Describe two differences between commercial “salad dressing” and true mayonnaise noted in the text.
ommercial salad dressing: often sweeter, uses chemical thickeners, must contain only 30% oil; mayonnaise: traditionally made with egg yolks (lecithin), at least 65% oil, and less sweet.
What is the recommended way to dry greens after washing to keep them crisp?
Dry in a salad spinner (approx. 30 seconds) or blot with absorbent towels after draining.
Name three components (base, body, garnish, dressing) of a composed green salad and briefly state the role of the garnish.
Base: greens that line the plate; Body: main ingredient (e.g., chicken salad); Garnish: adds color/texture/flavor (e.g., grilled duck breast or chopped herbs) — the garnish complements and balances the body.
Give two reasons chefs might prefer sautéed croutons over toasted cubes for salads.
Sautéed croutons stay crisp longer after contact with moist foods and absorb flavor from the fat used to sauté (butter or olive oil).
Explain why salad greens should not be stored with apples or tomatoes, according to best storage practices.
Because apples and tomatoes emit ethylene gas, which causes greens to wilt and accelerates spoilage.
Outline the main steps (brief) in the procedure for preparing an emulsified vinaigrette.
Whip eggs until frothy, add flavorings, slowly add oil in a thin stream while whisking, alternate oil and liquid until emulsified (room-temperature ingredients, add oil slowly).
Identify one food‑safety reason the text gives for using pasteurized eggs or chilling ingredients when making mayonnaise.
Raw eggs present a TCS (time/temperature control for safety) risk; pasteurized eggs and chilling reduce bacterial risk in mayonnaise.
For the Caesar dressing recipe described: list three distinctive flavoring ingredients (not oil/vinegar/eggs) used in that emulsion.
Garlic, Parmesan, anchovy fillets (also mustards, whole-grain mustard, white balsamic in Caesar recipe).
According to the text, which oil pairs well with red wine vinegar for vinaigrettes, and which oils are recommended when a neutral flavor is desired?
Olive oil pairs well with red wine vinegar; neutral oils recommended include canola, corn, soybean or safflower.
Identify the leafy produce that is the “first true leaves” of edible greens, used often as a garnish and requiring handpicking
Microgreens.
Given one egg yolk can emulsify approximately 7 fl oz7 fl oz of oil, calculate how much oil (in fluid ounces) could be emulsified by 4 egg yolks. Provide reasoning using the ratio from the text.
4 yolks×7 fl oz per yolk=28 fl oz of oil.4 yolks×7 fl oz per yolk=28 fl oz of oil.
Explain the stepwise procedure (in 4 concise steps) for washing salad greens to remove grit as described in the text.
1) Sanitize sink and fill with cold (slightly warmer than greens) water. 2) Place torn/cut greens in water. 3) Gently stir and lift greens out (do not soak). 4) Repeat with fresh water until no grit remains; then drain and dry.
Choose one composed salad from the recipes (e.g., Niçoise, Cobb, Caprese). State its method (tossed or composed) and list four main ingredients.
Example (Niçoise): Method — Composed. Ingredients — tuna (drained), green beans (al dente), hard‑boiled eggs, fingerling potatoes (boiled, sliced), cherry tomatoes, Niçoise olives, romaine/mixed lettuce (choose any four).
Explain how harmony (color, texture, flavor) is important when composing a salad and provide a short example (one sentence) illustrating a harmonious pairing from the document.
Harmony ensures ingredients’ colors, textures, and flavors complement one another; example: bitter radicchio paired sparingly with sweeter tomatoes and a balanced vinaigrette so the flavors contrast yet complement.