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Garde Mange Ch. 5 - Complex salads

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Complex salads
These are salads made up of raw or cooked vegetables or fruits, salads based on starches or legumes, salads based on protein foods or a combination of all three.
Complex salad in a mixed presentation salad
In this style of salad, all the ingredients are mixed together with the dressing and mounded on a plate or platter.
Complex salad in an arranged presentation
In this style of salad, each of the various elements is dressed or seasoned separately and then all are assembled toether on the plate in an attractive, artful composition.
liner leaves
One or two whole pieces of plain lettuce placed under a complex salad are called this.
bed of greens
A layer of dressed or plain lettuce pieces placed under a complex salad is called this.
Complex side salads
Salads consisting of vegetables, legumes, grains or starches that are typically served as accompaniments to a main dish are referred to as this.
bound protein salads
This kind of salad is composed primarily of diced meat, poultry or seafood mixed with a thick dressing and are traditionally served center of plate on a bed of lettuce with garnishes.
Complete salads
Complex salads that consist of an equal mixture of vegetables, starches and proteins are called what?
1) wear food service gloves 2) Wash & sanitize hands and equipment frequently 3) When using leftover complex salads make sure they are wholesome at the time of use 4) Open pan cool starch components after cooking for no more than an hour 5) Never combine a new batch with an older batch
Name the 5 most important food safety guidelines when working with Complex salads.
1) dress the salad right before service 2) add the green vegetables to order
name two techniques to preserve the color of green vegetables in complex salads.
water out
This term describes when a raw vegetable releases moisture when mixed with dressings and allowed to stand.
1) salting 2) scalding 3) pre-dressing
Name three techniques to prevent vegetbles in complex salads from watering out.
1) raw vegetable side salads 2) cooked vegetable side salads 3) pasta side salads 4) grain and legume side salads
Name the 4 classes of complex side salads
Bound protein salads
This type of complex main course salad has a thick dressing that holds the main food items glued together.
Complete salads in a mixed presentation
This class of sald refers to a protein based item combined with substantial amounts of several vegetables, one of which is often a starch. They may be served as an appetizer, luncheon size or entree sized portion.
Fruit salads are combined with their dressings, fruit plates are served with no dressing or with sauces served on the side.
What is the difference between a fruit salad and a fruit platter?
arranged salad
this is a complex salad consiting of several separate food elements placed on the plate in a precise, planned design. Also called a composed salad.
1) main food item 2) secondary food item that is often a base (liner leaf) 3) a garnish
What are the three basic components of an arranged salad?
1) bedded 2) mounded 3) flat 4) molded 5) stacked
What are the 5 styles of contructing an arranged salad?
Bedded presentation
This style of arranged salad is based on a layer of salad greens or a simple salad.
Plate rim
This is the raised outer edge of the plate. It serves as the frame for the composition created when the food is arranged on the plate.
Plate well
The main part of the plate inside the rim.
Front of the plate
The part of the plate intended for placement nearest the diner.
Back of the plate
The part of the plate intended for placement farthes from the diner
o'clock
A directive that indicates a specific place on the perimeter of the plate well that corresponds to the numerals on a standard clock.
mounded presentation
with this type of presentation an assortment of complex salads is arranged together on a plate in separate piles.
flat presentations
This type of presentation can be sliced solid foods as well as spreds, dips and purees. It can appear the salad components have been applied to the plate with a brush or a palette knife.
Molded presentation
In this type of presentation, foods are compressed into attractive shapes by pressing them into a food service grade form.
socle
this is a molded base in any of several shapes
plinth
This is a square or rectangular block that serves as a base.
stacked presentation
In this presentation style, large, flat pieces of food are stacked on top of the other to create a tall, towered effect. These solid pieces may be cemented together with bound protein salads, thick sauces, spreads or mousses.