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34 terms

PS2 - Ch. 4 Salads and Garnishes

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Accompaniment salad
Also known as a side salad, this salad is served with the main course of the meal
Base
Usually a layer of salad greens that line the plate or bowl in which a salad will be served
Body
Main ingredients of a salad
Bound salad
A salad type in which salad ingredients such as meat, poultry, fish, egg, or starch (such as potato, pasta, or rice) are cooked and "bound" with some type of heavy dressing such as mayo.
Brunoise
Cuts of uncooked, unseasoned red pepper that add color, but do nothing to enhance flavor.
Combination salad
Incorporates a combination of any of the four salad types: green, bound, vegetable, or fruit.
Composed
Type of green salad in which the ingredients are not mixed together prior to plating
Consummes
Rich, clarified stocks or broths
Dauphinoise potatoes
Croquettes of potatoes mixed with pastry or bread crumbs and formed into shapes
Dessert salads
Salads that are usually sweet and that often contain fruits, sweetened gelatin, nuts, cream, and whipped cream
Dollop
Small glob of a soft food item, such as sour cram
Duchesse potatoes
Pureed cooked potatoes with egg yolks and butter, which are formed into small shapes or used as a garnish and baked until golden brown.
Emulsified vinaigrettes
Dressings that have gone through the emulsion process to keep them from separating.
Emulsifier
Ingredient that can permanently bind unlike ingredients, such as oil and vinegar, together on a molecular level.
Emulsion
Mixture of ingredients that permanently stays together.
Fruit salad
Mixed fruit with a slightly sweet or sweet/sour dressing to enhance the flavor.
Garnish
Object that enhances the appearance of a salad while also complementing the overall taste. A garnish should be something that will be eaten with the body, functioning as a flavor component.
Gougeres
Small, finger-sized pastries filled with ingredients such as mushrooms, beef, or ham.
Guacamole
Avocado dip of Aztec origin
Hummus
Chick pea with garlic and tahini, sesame seed paste. From the Middle East
Intermezzo salad
Intended to be a palate cleanser after a rich dinner and before dessert.
Main course salad
Large enough to serve as a full meal, these salads also contain protein ingredients, such as meat, poultry, seafood, egg salad, beans , or cheese.
Mayonnaise
The most stable and thickest emulsified dressing; contains a higher ratio of oil to vinegar and a greater quantity of egg yolks than is required for an emulsified vinaigrette.
Mayonnaise-based
Type of dressing that is typically creamy
Napping
Coating or drizzling lightly with sauce
Salad dressings
Liquid or semi-liquids used to flavor salads. They act as a sauce that holds the salad together.
Salsa
Peppers, such as jalapeno or serrano, onions, and tomatoes (from Mexico)
Starter salad
Served as an appetizer to the main meal, this salad is smaller in portion and consists of light, fresh, crisp ingredients to stimulate the appetite.
String work
Garnish consisting of thin strings used decoratively.
Suspension
Temporary mixture of ingredients that eventually separates back into its unique parts (Ex: Italian dressing)
Tossed
Type of green salad in which the ingredients are mixed together prior to plating.
Tourner
Method of cutting food, usually vegetables, that results in a small shape with a pleasant appearance for the food being served.
Vegetable salad
Salad in which cooked and/or raw vegetables are combined with either a heavy dressing to bind it or are tossed with a lighter dressing.
Vinaigrette dressing
In its simplest form, this type of dressing is made of oil and vinegar. Vinaigrettes are lighter, thinner dressings often used on more delicate ingredients, such as greens and vegetables.