Name:______________________________________________________

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ProStart Year 2 – Chapter 4

1. What ensures a quality salad? (220)
1) fresh ingredients
2) appealing to the eye
3) harmony in flavors

2. Describe the 4 parts of a salad. (221-222)

Base Usually formed with leafy greens

Body Main Ingredient

Garnish Decorative, edible item added to enhance appearance
and compliments overall taste
Salad Adds flavor and moisture, as well as holds it together
Dressing

3. Give a short description or examples of each traditional salad vegetable. (223)

Bulbs Beets, onion, scallions

Celery Mild and crisp

Cucumber Watery with light melon notes
English or hot-house is seedless
Fruits Berries and citrus
Mushrooms Variety of textures, colors, and flavors
Peppers Sweet and mild or hot and pungent

Tomatoes Variety of shapes and flavors

Tuber Carrot, radish

4. Why should gloves be used when preparing salads? (224)

Salads are not cooked before service

5. Describe the following main types of salads. (225-226)

Green Tossed or composed - lettuce

Bound Cooked primary ingredients, "bound" together with

dressing
 ex: potato salad
Vegetable Cooked or raw - usually with heavy dressing
ex: coleslaw
Fruit Fruits with cream, yogurt, or other sauce that helps to
enhance the flavor
Combination Combination of any of the four salad types,
ingredients prepared correctly

6. What is the difference between two green salads, if one of them is tossed and
one is composed? (225)
Tossed - mixed before serving
Combination - not mixed before serving for appearance purposes

7. List 5 ways to design an attractive salad. (226)

1) look at the plate as a frame to help select the right dish for the portion size
( keeping the food off the rim of the dish)
2) maintain a good balance of colors
3) height
4) always cut ingredients neatly and uniformly
5) make sure each ingredient can be easily identified
6) finely chop ingredients that are used as seasoning - ex: onions

8. What are 5 essential skills for preparing a green salad? (227)

After washing the ingredients:
1) remove bitter / woody stems ad cores
2) use salad spinner to dry
3) cut as required - uniform!
4) tear / cut greens into bite size pieces

9. What are the 5 steps for a composed green salad? (228)

1) place base on a chilled bowl / plate
2) if serving immediately - pre toss with little dressing
if not serving immediately - do not pre toss with dressing
3) place ingredients as planned
4) garnish and dress in accordance to recipe or service needed
5) serve chilled with chilled fork

10. Give 5 points for preparing a vegetable salad? (229)

1) gather ingredients
2) cut neatly
3) cooked vegetables should be firm, crisp, and a good color
4) cook in accordance to recipe saving the color and texture
5) thoroughly drain and chill before mixing
6) toss in stainless-steel and chill
11. Define a Bound Salad. (230)
Bound Salads are salads that are generally made of hearty, non-salad leafy
ingredients bound together by a thick dressing.

12. Explain the steps for making a bound salad. (230-231)

1) cook main ingredients correctly
2) cut in a uniform size
3) cut in attractive shapes to
enhance appearance
4) dressing is well blended and
seasoned
5) keep all ingredients chilling
6) add crisp foods for flavor and
interest
7) marinate potatoes and seafood
lightly before mixing
8) fold into thick dressings
9) portion with a scoop to add
height
10) serve on chilled plate with the
right base

13. What are the 5 ways salads are used as part of the meal. (234)
1) starter or appetizer salad
2) accompaniment or side salad
3) main course salad
4) intermezzo or palate cleanser salad
5) dessert salad

14. Define palate cleanser or intermezzo – what is the purpose of this salad? (235)
After a rich dinner and before dessert
Refreshes or stimulates the palate before dessert or the next course
Very light

15. Briefly explain how to clean greens. (239)

1) keep refrigerated
2) clean thoroughly to get rid of pesticides, dirt, and insects
3) remove core / outer leaves
4) rinse, don't soak
5) to dry: spin or paper towels
6) remove tough stems and bad spot - tear, don't cut

16. Name the 4 types of salad dressings: (244)

1) vinaigrette
2) emulsified vinaigrette
3) mayonnaise - based
4) mayonnaise

17. Define suspension (244)

A temporary mixture of ingredients that eventually separates back into its unique
parts
18. What is the standard recipe for a basic vinaigrette? (244)
The standard recipe is 3 parts oil to 1 part vinegar
19. Define emulsion (245)
A mixture of ingredients that permanently stays together
20. What can be used as a emulsifier? (246)
An ingredient that can permanently bind dissimilar ingredients
ex: eggs
21. What 3 ingredients are used to make mayonnaise? (248)
Oil, vinegar, eggs
22. What are the 6 steps to making mayonnaise? (250)
1) place egg yolks in appropriately sized stainless-steel bowl
2) add dry ingredients and whisk until frothy and well blended
3) drizzle oil slowly into the mixture, whisking rapidly
4) as mixture thickens, slowly alternate adding vinegar / lemon juice
and oil until all used
5) check seasoning
6) serve dressing at once or refrigerate

23. What is a dip? (251)

A flavorful mixture that accompaniments certain food items
Served hot or cold
Consistency!
24. Define the following and tell where it’s origin is: (252)
Guacamole Origin: Aztec
An avocado dish
Salsa Origin: Mexico
Peppers (jalapeños or serrano), onions, and tomatoes
Hummus Origin: Middle East
Chick peas, garlic, and tahini

25. Why should dishes be garnished? (257)

1) eye appeal
2) color
3) flavor
4) texture
26. What are the essential skills in regards to garnishing (258)
1) garnish right before serving
2) adds personality to dish
3) contrasting colors
27. Describe each of the parts of plate presentation. (259)
Color Variety , balance, freshness
Shapes Variety, complimentary, balance
Textures Variety
Physical: smooth, coarse, solid
Visual: Pureed, speckled, patchy
Balance
Plate, bowl, Appropriate size and color
platter
Design Appropriate to time and temperature restraints
Easy to eat
Use dish as a canvas
Principles of Keep food off of the rim
Arrangement Arrange in unity
Place in attractive manner
Best side of dish facing customer
Sauces can improve plate
Refrain from using the same pattern
Simplicity
Adding height to Use gross piece, and natural bone
your plate Utilize vegetable cuts
Mold / shape starches
Build composite plate
Tips Respect the food and boarders of the plate
Balance colors, texture, shapes, and flavors
Allows guests to see what they are eating
If can be garnished, do so

28. List 5 popular garnishes. (261-267)

1) fried parsley
2) fried leeks
3) cucumbers
4) mushroom caps
5) radishes

29. List 13 dessert garnishes. (269-270)

1) fruit coulis
2) whipped cream
3) frosted mint leaves
4) chocolate work
5) spun sugar work
6) sweet sauces
7) herbs - mint and tarragon
8) thin slices of fruit
 9) citrus curls, sugared rinds and segments
10) glazes - adds sheen
11) roasted fruits
12) slightly broiled meringue peaks
13)chocolate shapes, curls, and shavings

30. What is napping? (269)

A drizzled design on the plate with coulis

31. What is an example of garnish in the soup? (271)

Vegetables in a clear soup

32. What is a consommés? (272)

Rich, clarified stock or broth
Named after their garnishes

33. What can be used as a topping for a soup? List at least 8 (271).
1) chopped parsley or chives
2) toasted sliced almonds
3) grated cheese
4) sieved egg yolk
5) chopped hard cooked eggs
6) croutons
7) crumbled bacon
8) herbs

34. What are some examples of a garnish that is an accompaniment with soup? List
at least 4. (271)
1) crackers
2) bread sticks
3) corn chips
4) gougères

Test Review Questions (278)

1. C 6. D
2. B 7. A
3. A 8. B
4. A 9. B
5. C 10. C