| Introduction -- Chapter 10 -- Chapter 11 -- Chapter 26 -- Chapter 24 -- Lesson Assignments |
Chapter 24: Salads and Salad Dressings
Chapter 24 objectives
After studying this chapter, you will be able to:
- identify a variety of salad greens
- prepare a variety of salad dressings
- prepare a variety of salads
- present salads attractively.
Chapter 24 topics
- Salad greens
- identifying salad greens
- lettuce
- chicory
- other salad greens and ingredients
- nutrition
- purchasing and storing salad greens
- preparing salad greens
- cutting romaine lettuce
- coring iceberg lettuce
- removing the midrib from spinach
- washing salad greens
- drying greens
- Salad dressings
- vinaigrette dressings
- mayonnaise
- mayonnaise-based dressings
- emulsified vinaigrette dressings
- Preparation methods
- green salads
- tossed
- composed
- bound salads
- vegetable salads
- fruit salads
Key terms from Chapter 24
| aioli | dressing | mesclun | ||
| bound salad | emulsion | tossed salad | ||
| caesar | mayonnaise | vinaigrette | ||
| composed salad |
Related websites for Chapter 24
http://www.dole5aday.com/
http://www.wish-bone.com/
http://whatscookingamerica.net/History/SaladHistory.htm
