1. ProStart Year 1 Chapter 9 Salads and Garnishes

2.  A generation or two ago, most Americans never ate raw vegetables.  Salads of all varieties now appear at many tables.  Salads have become a meal in themselves.

3. What are the Four Parts of a Salad? What are their Purposes? 1.Base or Underliner *Purpose- Leafy greens that are the foundation of the salad 2.Body *Purpose- Main ingredient of the salad 3.Garnish *Purpose- Adds Color and appeal to the salad 4.Dressing *Purpose- Enhances flavor and add tartness and moistness

4. What are the Five Types of Salads and an example of each? 1.Appetizer Salad Example- Shrimp Cocktail 2.Accompaniment Salad Example- Coleslaw, macaroni salad 3.Main-course Salad Example- Chef’s Salad, seafood salad with accompaniments 4.Separate-Course Salad Example- Bibb lettuce lightly dressed with raspberry vinaigrette 5.Dessert Salad Example- Gelatin Salad with fruit, marshmallows, Example- Gelatin Salad with fruit, marshmallows, nuts, and whipped cream. nuts, and whipped cream.

5. What Are Some of Your Favorite Dips and Condiments?

6. About Herbs and Spices  Nearly any herb or spice can be used in a dressing.  Dried herbs and spices need time to release flavors.  Prepare most dressing 2 to 3 hours before serving.

7. Appropriate Toppings for Thick Soups  Fresh herbs (parsley, chives) chopped  Slices of almonds, toasted  Grated cheese  Sieved egg yolks  Chopped or diced egg whites  Croutons  Grated parmesan cheese  Crumbled bacon  Paprika  Sour Cream or Whipped cream  Can you think of any others?

8. Some Raw Vegetables or Fruits that are Suitable for a Sandwich Garnish (with Dip) -Oranges-Celery-Radishes -Melon-Cauliflower-Zucchini -Carrots-Broccoli-(and other Crudites)

9. Guidelines for Garnishing  Should be appropriate to food item.  Flavor and texture should complement, not overpower, flavor of the main food item.  Keep it Simple!