Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
14 Cards in this Set
- Front
- Back
|
3 basic dressings
|
vinaigrette, mayo based, dairy based
|
|
|
Combining oil and water in a permanent or temporary suspension
|
Emulsion
|
|
|
Temp preferred for mayo ingredients before preparing
|
Room temp
|
|
|
Salads composed of diced meats or vegetables mixed with mayo
|
Bound salads
|
|
|
Another word for “dry beans”
|
Legumes
|
|
|
Standard ratio of oil to vinegar in a vinaigrette
|
3 to 1 (3 parts oil / 1 part vinegar)
|
|
|
What is “aioli”
|
Garlic mayonnaise
|
|
|
What is a “rouille
|
Garlic mayo with roasted red bell peppers (sometimes saffron
|
|
|
What are “dolmades
|
Grape leaves stuffed with rice
|
|
|
Type of potato used in potato salads
|
Waxy (high moisture), they hold together better
|
|
|
French for “wilted salad”
|
Salad Tiéde
|
|
|
Method for making vinaigrette
|
1. Combine vinegar and seasonings
2. Add oil slowly while mixing to emulsify |
|
|
Method for making mayonnaise
|
1. beat yolks with vinegar
2. add oil slowly while whipping to emulsify 3. taste, adjust seasoning |
|
|
A salad that is not tossed, it is arranged neatly
|
Composed salad
|
