Term
| What is the role of an egg in an emulsion? |
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Definition
| The egg yolk can be used as an emulsifier to strengthen the bonding process between two liquids (e.g., oil, vinegar, wine) |
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Term
| Is a cook salad considered an emulsion? |
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Definition
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Term
| What is the function of an egg and why is an egg an important ingredient to develop a dressing from an emulsion? |
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Definition
| It suspends the oil in an emulsifier known as lecithin. It holds together things that don't usually mix. |
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Term
| Examples of permanent emulsion dressings |
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Definition
| Mayonnaise, Thousand Island, Blue Cheese, Ranch, Tarter Sauce |
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Term
| Examples of temporary emulsion dressings |
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Definition
| Pesto, Blue Cheese, French, Curry, Balsamic, Italian |
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Term
| Is cooking dressing an emulsion? |
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Definition
| No. It uses starch to thicken and with little or no oil |
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Term
| What is the history of the Herb Salata? |
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Definition
| One of the first salads used in 17th-18th century, pickled and salted greens. Herb Salata means salted greens. Escoffier changed it with vegetables and partridge and dressing in the 20th century |
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Term
| Dimensions of a fine julienne |
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Definition
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Term
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Definition
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Term
| Dimensions of a small dice |
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Definition
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Term
| Dimensions of a medium dice |
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Definition
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Term
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Definition
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Term
| Julienne/ Allumette dimensions |
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Definition
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Term
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Definition
| Approximately 2 in/5 cm long with 7 faces |
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Term
| What is an Accompaniment Salad? |
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Definition
| It is a salad served with a main course item such as a sandwhich or soup |
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Term
| What are the 3 types of Accompaniment Salads? |
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Definition
1. Vegetable
2. Gelatin
3. Cooked |
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Term
| What is a French style of service? |
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Definition
| Preparing salad at the table while serving it, allows for showmanship, expensive. |
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Term
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Definition
| Food presented on large platters all at once, allows for showmanship |
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Term
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Definition
| Family style service, food comes out all at once in one serving dish. The host serves |
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Term
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Definition
| Efficient, plated in the kitchen, reduces staff but requires a lot of labor, portions are controlled |
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Term
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Definition
| Individually quick frozen vegetables or fruits, which means each piece is frozen by itself and not in one block |
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Term
| Market forms of fruits and vegetables |
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Definition
| Fresh, frozen, canned, dried |
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Term
| How to purchase fruit and vegetables |
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Definition
1. Ripe but not overripe
2. In season
3. Open the box from the bottom
4. Want them colorful
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Term
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Definition
| Determines the fruit texture, like crunchiness or softness. Fruits and vegetables contain cellulose. It is in the walls of plant cells. Is softened by cooking. |
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Term
| 3 classifications of vegetables |
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Definition
1. Red
2. Green
3. Yellow |
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Term
| How to preserve green vegetables |
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Definition
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Term
| How to preserve red vegetables |
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Definition
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Term
| How to preserve yellow veggies |
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Definition
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Term
| Do cooked dressing have fat? |
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Definition
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Term
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Definition
| 3 parts oil and 1 part vinegar |
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Term
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Definition
1. Malic
(apples, cherries, bananas)
2. Citric (tomatoes, lemons, rasberries)
3. Tartaric (grapes) |
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Term
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Definition
1. Temproary Emulsified
2. Permanent Emulsified
3. Cooked
4. Other |
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Term
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Definition
1. Head (crisphead, iceberg)
2. Semi-head (butter, boston)
3. Looseleaf (cutting lettuce)
4. Cos (romaine, white cos, greek)
5. Stem (celtuce, asparagus lettuce) |
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Term
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Definition
| It's a sauce that falls into the other category, it is a rich wine sauce that has lemon and oranges (citrus) |
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Term
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Definition
| Tempering is mixing a small amount of a hot ingredient into a cold one to prevent curdling before adding it all the way in. Can temper dressing, sauces. |
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Term
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Definition
| You can bake them, blanche them, sautee, fry, grill, mash, steam |
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Term
| Why is oil important on a salad? |
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Definition
| To protect the salad from the acid in the rest of the dressing, adds flavor, nutritious, |
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Term
| What types of beans are there? |
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Definition
| Navy, slip peas, pinto, legumes, fava beans, black eyed peas |
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Term
| What are the four parts of a salad? |
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Definition
| Base, body, dressing, garnish. |
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Term
| What is the best way to cook red vegetables? |
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Definition
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Term
| What is the difference between fruits and vegetables? |
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Definition
| Fruits have seeds. Vegetables do not. |
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Term
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Definition
| Flavored oil is from fresh pressing. |
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Term
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Definition
| Kind of oil used as a secondary flavor. |
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Term
| What is an Orleans process? |
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Definition
| An older commercial method of vinegar production in which fermentation is carried out in a large cask in which holes have been drilled to permit the introduction of air. The cask has a spigot for the withdrawal of finished vinegar, and the bung (stopper) contains a tube so that fresh wine or other substrate can be added without disturbing the film of vinegar bacteria. |
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Term
| What is the name of the salad that Escoffier came up with? |
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Definition
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Term
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Definition
| Young artichoke hearts, black olives, uncooked sweet peppers, tomatoes and anchovy fillets all s served with a vinaigrette dressing made of olive oil, vinegar, salt, pepper, mustard and that most popular French herb group Les Fine Herbes. |
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Term
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Definition
| Functional and edible vessel. |
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