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L-1.2 Chapter 15

Across
After all ingredients are individually prepared, a salad is either tossed or composed. In a tossed salad, the ingredients are simply mixed, or tossed, together prior to plating. For a composed salad, the ingredients are arranged on the base separately to create the desired taste experience and achieve a high level of visual appeal.
A fl avorful mixture that accompanies certain food items and is meant to complement or enhance a food’s fl avor. Depending on their ingredients and purpose, dips can be served hot or cold, and many cold dips can be thinned for use as salad dressings.
A mixture of ingredients that permanently stays together, unlike a suspension, which eventually separates.
Usually a layer of salad greens that lines the plate or bowl in which a salad will be served.
This type of dressing is typically creamy, such as Russian, Thousand Island, and blue cheese dressing, and is often thicker than an emulsified vinaigrette (but not always).
Salads large enough to serve as a full meal that also contain protein ingredients, such as meat, poultry, seafood, egg, beans, or cheese, and that provide a well-balanced meal, both visually and nutritionally. The main-course salad is a menu staple for many restaurants, and such salads range from the very traditional chef’s salad, containing mixed greens, raw vegetables, strips of meat, and cheese, to very popular Caesar salads with grilled chicken or shrimp.
Part of a salad that consists of the main ingredients, which can be a mixture of vegetables, such as lettuce, tomatoes, carrots, etc.; meats, such as turkey breast or ham; or cheeses and various fruits, such as mandarin oranges or apples.
This light salad is intended to be a palate cleanser after a rich dinner and before dessert. Often served in classic French meals, the intermezzo salad refreshes or stimulates a person’s appetite for the dessert or next course.
Served as an appetizer to the main meal, a starter salad is smaller in portion and consists of light, fresh, crisp ingredients to stimulate the appetite.
An ingredient that can permanently bind dissimilar ingredients, such as oil and vinegar, together on a molecular level. Egg yolks contain lecithin (an effective emulsifi er) and can bind oil and vinegar together permanently, so these three ingredients make up the base of many emulsified vinaigrettes.
Down
A temporary mixture of ingredients that eventually separates back into its unique parts. For example, the ingredients in vinaigrette will separate after nonuse but can be remixed before service.
A vinaigrette that has gone through the emulsion process (using an emulsifi er), creating a mixture of ingredients that permanently stays together, unlike a suspension, which eventually separates.
This salad is usually sweet and often contains fruits, sweetened gelatin, nuts, cream, and whipped cream; dessert salads are often too sweet to be served at any other point in the meal.
In its simplest form, this dressing is made of oil and vinegar. Vinaigrettes are lighter, thinner dressings often used on more delicate ingredients, such as greens and vegetables. The standard ratio for a basic vinaigrette is three parts oil to one part vinegar. Acidic juices like lemon, lime, or orange juice can be substituted for part or all of the vinegar. When shaken together, the ingredients form a suspension.
Also known as a side salad, an accompaniment salad is served with the main course of the meal and should be light and fl avorful, but not too rich; the side salad should balance and complement the main course.
This type of salad is prepared from cooked primary ingredients such as meat, poultry, fi sh, egg, potato, pasta, or rice bound together with some type of heavy dressing such as mayonnaise.
This type of salad is prepared from cooked and/or raw vegetables and either bound with a heavy dressing or tossed with a lighter dressing.
A liquid or semiliquid used to fl avor salads; the dressing acts as a sauce that holds the salad together, and can range from mayonnaise for potato- or macaroni-based salads to vinaigrettes for lettuce-based salads. Sometimes dressings are called cold sauces because their purpose is to flavor, moisten, and enrich food.
A salad prepared from fruit using a slightly sweet or sweet/sour dressing to enhance the flavor.
A salad that incorporates a combination of any of the other four salad types (tossed or composed green, bound, vegetable, and fruit).
The thickest and most stable emulsifi ed dressing, mayonnaise contains a higher ratio of oil to vinegar and a greater quantity of egg yolks than is required for emulsified vinaigrette.
Something added to enhance the appearance of food while also complementing the overall taste; it should be something that will be eaten with the food, functioning as a fl avor component. “Garnish” is also used as a verb, meaning to apply a garnish to food.