types
Define the culinary term "mise en place."
"Mise en place" means having all ingredients prepped and organized before cooking.
What is a vinaigrette? List its usual two main components.
Vinaigrette = an emulsion of oil and acid (vinegar or citrus).
Name three types of lettuce commonly used as salad bases.
Examples: romaine, iceberg, butterhead (also: arugula, spinach, red leaf)
Give two examples of creamy dressings and one typical ingredient that makes them creamy.
Creamy dressings: ranch, Caesar, blue cheese; ingredient: mayonnaise, sour cream, or yogurt
What does the term "emulsify" mean when making a vinaigrette?
Emulsify" means to combine two liquids that normally don't mix (oil and water) into a stable mixture, often by whisking and using an emulsifier.
Describe the purpose of acid (like lemon juice or vinegar) in a dressing.
Acid brightens flavor, balances fat, helps tenderize ingredients, and preserves color in some vegetables.
Identify two common stabilizers or emulsifiers used to keep dressings from separating.
Examples: mustard, egg yolk, xanthan gum
What food safety practice is essential when preparing salad ingredients to prevent cross-contamination?
Practice: wash hands, use separate cutting boards for produce and raw meat, sanitize surfaces, refrigerate promptly
Explain the difference between a composed salad and a tossed salad, giving one example of each.
Composed salad: ingredients arranged artfully (e.g., Niçoise). Tossed salad: ingredients mixed together before serving (e.g., garden salad)
Provide a brief recipe (ingredients and method in 3–4 steps) for a simple balsamic vinaigrette suitable for a side salad.