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Salads & Fruits
salads, fruits, and vegetables information
| Question | Answer |
|---|---|
| BLANCH | to dip into boiling water, making the skins of the fruit easy to remove or to precook |
| BREAK | to divide lettuce or other salad greens into pieces |
| CHOP | to divide into random pieces with a sharp knife |
| CORE | to remove the seeds and core of an apple |
| CUBE | to cut into pieces of uniform size and shape |
| CUT | to divide food into small pieces |
| DICE | to cut into small cubes, usually less that ½ inch |
| EMULSION | a mixture in which oil particles are held in suspension in their associated liquids |
| EMULSIFYING AGENT | a product that when added to an emulsion will keep the oil in permanent suspension; prevents separation |
| GARNISH | to add a decoration to a food to make it more attractive; may add nutritional value to salads |
| GRATE | to form tiny flakes by rubbing food with pressure against a grater |
| HULL | to remove the stem and cap from; also, to remove husks and silk from corn |
| JULIENNE | to cut foods, such as potatoes, cheese, meats and carrots into thin strips |
| MARINATE | to let food stand in a mixture, such as an oil mixture like French dressing |
| MINCE | to cut or chop into very small pieces |
| PARE | to cut off the outside covering with the aid of a knife |
| PEEL | TO strip off the outside covering without using a knife (ex. Banana) |
| PIQUANT | zesty flavor |
| PIT | to remove the stone or seeds from fruit |
| RUSTING | the formation of brown spots on salad greens due to improper handling and storage |
| SALAD | any cold dish of meat, poultry, fish, fruit, dairy product, or vegetables, served singly or in conbination, usually with some form of dressing |
| SALAD GREENS | leafy parts of plants which may be used alone or in a combination to form a green salad |
| SCRAPE | to remove the skin by rubbing it with the sharp edge of a knife |
| SHRED | to cut into narow strips with a knife or shredder |
| SLICE | to cut across in flat pieces |
| TEAR | to separate salad greens into pieces |
| TEMPORARY EMULSION | emulsion that separates soon after mixing |
| TOSS | to mix lightly by lifting the ingredients with a fork to avoid bruising the vegetables or fruits |
| UNMOLD | to loosen and remove form a container |
| Appetizer | food or drink generally served before a meal which stimulates the appetite; should be appealing and light in character |
| Side Salad | A salad served to accompany the main dish |
| Main course salad | The main course is the meal and should be a resonable combination of meat, poultry, fish, fruit, vgetable, dairy, gelatin, or pasta products |
| Separate course salad | seperate course after the main course |
| Dessert Salad | Sweet in character, composed of fruits, nuts, dairy products, and gelatin, may be molded or frozen |
| Characteristics of Quality Salads | Fresh, eye appealing, combined texture, multi-colors, height, food drained, food not overcooked, all food is identifiable, properly chilled, and served on a cold plate. |
| Unripe fruits, melons, and tomatoes | Fruits that may be stored at room temperature until ripened, then refrigerated |
| Bananas | Should not be refrigerated since it tends to darken without ripening |
| To ripen tomatoes | place them in a dry, dark area out of the sun; strong sunshine may rot them |
| Melons | Give off a characteristic ordor and should not be stored near butter or other products which may absorb their ordor or flavor |
| Melons that have been cut | will absorb odor and should not be stored near strong flavored vegetables such as cabbage. |
Created by:
mlbevins
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