PROSTART CHAPTER NINE The following terms and questions need to be typed (both question and answer). Use this as a note sheet. Questions and answers are due:___________________ Define the following terms: 1. Base 2. Body 3. Classical French garnish 4. Combination salad 5. Condiment 6. Cooked salad 7. Dip 8. Emulsified dressing 9. Garnish Answer the following questions: Section 9.1 1. Identify and describe the various ingredients used to make salads. 2. Classify and compare types of salads served at different points in the meal. 3. Describe the steps to clean salad greens. 4. Describe how to store salad greens properly. Section 9.2 5. Differentiate among various oils and vinegars. 6. Describe the preparation of a vinaigrette. 7. List the ingredients of an emulsified salad dressing. 8. Match dressings to salad greens and other ingredients. 9. Give examples of ingredients used to make dips. Section 9.3 10. Give an example of a garnish. 11. Describe and prepare ingredients commonly used as garnishes. Additional Chapter Assignments: Salad lab. Due Date:____________________ Salad dressing lab. Due Date:_____________________ Dip lab. Due Date:____________________ Garnish lab. Due Date:_______________________

Chapter Nine Recipes

Spinach Salad 1 head 1 bunch 1 cup 1 cup ½ lb. 1 small ½ cup Dressing 1/3 cup 1/4 cup ½ cup 1/4 tsp. 3/4 tsp. 1/3 tsp. 1-2 tsp. 1.

Vinegar Oil Sugar Salt Onion powder Dry mustard Balsamic vinegar

Toss together. When ready to serve stir in dressing.

Potato Salad 2 ½ lbs. 4 3/4 cup 3/4 cup 1 cup ½ cup 1. 2.

Serves 10-12 Lettuce Spinach Cottage cheese, drained and rinsed in a strainer with water Swiss cheese, grated Bacon, cooked and crumbled Red onion, chopped Mushrooms, sliced

Serves 4-6 Potatoes, boiled until soft, cut into 1" cubes Hard cooked eggs, peeled and sliced Green onion, chopped Sweet pickle, chopped Mayonnaise Salad dressing

Mix potatoes, eggs, onion and pickles. Stir together mayonnaise and salad dressing. Pour over the potatoes and gently toss. Season with salt and pepper as needed.

Pasta Salad Serves 8-10 6 ounces (1 1/3 cup) Macaroni 3 ½ ounces Olives, sliced 1 Tomato, peeled, seeded and chopped

4 ½ ounces 3/4 cup 2/3 cup 7 2/3 cup 2/3 cup 2 tbsp. 1 tbsp. 1 tsp. ½ tsp. 1. 2. 3. 4. 5. 6.

Cook macaroni, rinse in cold water and drain. Combine macaroni, olives, tomato, shrimp, pickle and onions in a large bowl. In another bowl combine sour cream mayonnaise, pickle juice, mustard, sugar and Worcestershire sauce. Pour over macaroni and gently toss. Add eggs and stir again gently. Season to taste. Cover and refrigerate at least 2 hours. Garnish with olives, onions, eggs, etc...

Cranberry Salad 1 cup 2 cups 4 cups 2 cups 2 3 3 cups ½ cup 1. 2. 3.

Salad shrimp (canned, fresh or frozen) Sweet pickles, chopped Green onion, sliced Eggs, hard cooked, peeled and chopped Sour cream Mayonnaise Sweet pickle juice Mustard Sugar Worcestershire sauce

Serves 12-14 Lion House Cookbook Water Sugar Cranberries (fresh) Miniature marshmallows Apples, diced Bananas, sliced Orange sections Pecans (optional)

Combine water and sugar. Boil until syrupy. Add cranberries and cook until cranberries burst. Remove from heat and let stand 10 minutes. Chill. Remove from refrigerator and add remaining ingredients. Chill thoroughly.

Broccoli Salad 1 1 cup 1/4 cup ½ lb.

Serves 8-10 Large bunch of broccoli, chop finely Grated cheese Red onion, chopped Bacon, cooked and crumbled

½ cup 1/4 cup 2 tbsp. 1. 2.

Mayonnaise Sugar Red wine vinegar Mix mayonnaise, sugar, vinegar and onion. Refrigerate 3-4 hours. Toss together broccoli, cheese and bacon. Pour on dressing and serve.

Oriental Chicken Salad Serves 4 1 package Chicken Flavored Ramen Noodles 1/4 head Cabbage, shredded 3 Green Onions, sliced 2 cups Cooked Chicken 1/4 cup Sliced Almonds 1. 2.

Boil noodles with seasoning packet for 2 minutes and drain. Mix all ingredients with dressing.

Oriental Chicken Salad Dressing 2 tbsp. Oil ½ tsp. Black Pepper 1 tbsp + 1 tsp Rice Wine Vinegar 1 tsp. Salt 2 tbsp. Sugar Buttermilk Dressing ½ cups 3/4 cup 1 tbsp. 1/4 tsp. 1/4 tsp. 1/4 tsp. 1 clove 1.

Better Homes and Gardens New Cookbook Mayonnaise Buttermilk Fresh parsley, chopped or 1 tsp. dried Pepper Onion Powder Dry Mustard Garlic, minced

Blend and let chill 30 minutes to blend flavors. Can add additional buttermilk to change consistency. Makes 1 1/4 cups.

Vinaigrette Dressing ½ cup ½ cup ½-3/4 cup as needed

Vinegar (Red or white wine, depending on salad) Olive oil Fruit puree (depends on salad) Sugar

2-3 ½ tsp. as needed 1.

Blend and chill.

French Dressing 1 can 1/3 cup 3/4 cup 2 tbsp. 1 tsp. ½ tsp. 1 tsp. ½ cup 1.

Garlic cloves, minced Dry mustard Salt and pepper (Sometimes I add dry basil, poppy seeds or other seasonings)

Tomato soup, condensed Red wine vinegar Oil Worcestershire sauce Salt Dry mustard Chilli powder Sugar

Blend and chill.

Thousand Island Dressing 1 ½ cup Salad dressing 1/4 cup Pickle relish 1/3 cup Chili sauce 1/3 cup Milk - add to desired consistency 1.

Blend and chill. Stir before serving. (You can also add crushed hard boiled eggs)

Blue Cheese Dressing Better Homes and Gardens New Cookbook 1/2 cup Sour Cream or Plain Yogurt 1/4 cup Cottage Cheese, small curd 1/4 cup Mayonnaise 3/4 cup Crumbled Blue Cheese 1.

Combine sour cream, cottage cheese, mayonnaise and 1/4 cup blue cheese in blender or food processor. Process until smooth. 2. Stir in ½ cup crumbled blue cheese. If necessary stir in 2-3 tablespoons of milk to change consistency. Poppy Seed Dressing Lion House Cookbook 3/4 cup Sugar 1 tbsp. Dry mustard ½ tsp. Salt 1/3 cup White wine vinegar 1 tbsp. Onion juice

1 cup Oil 1 ½ tbsp. Poppy seeds 1. Combine sugar, mustard, salt, vinegar and onion juice in medium bowl. 2. Beat oil in gradually using a mixer. 3. Stir in poppy seeds and chill. Salsa 4 2 1 1 tbsp. 1 1 1/4 cup as needed 1.

Mix and chill.

Hummus 10 oz. 1/4 cup 2 tbsp. 2 tbsp. 1 clove ½ tsp. 1/4 tsp. 1/8 tsp. pinch 1/4 cup 1. 2. 3. 4.

Tomatoes, chopped Jalapenos, seeded and finely chopped Anaheim chili, seeded and finely chopped Garlic, finely chopped Large onion, chopped Large bunch of cilantro, chopped White wine vinegar Salt

Chickpeas, drained and rinsed Fresh lemon juice (1-2 lemons) Tahini Water Garlic Olive oil Cumin Salt Cayenne pepper Parsley, chopped

In a food processor combine all ingredients except parsley. Process until smooth. If too thick add more water a few drops at a time. Stir in parsley. Refrigerate 24 hours before serving to blend flavors. Serve on pit bread or vegetables.

Fruit Salsa 1 whole 1 large 2 1/4 cup 4-5 1 quart

Pineapple, peeled, cored and finely chopped Purple onion, finely shopped Anaheim chilies, remove seeds and finely chop Cilantro, minced Kiwi, peeled and chopped Strawberries, washed, remove stems and chop

1.

Mix and serve with chicken or fish. Other fruit can be added.

Non Fat Veggie Dip 1 pint Fat free cottage cheese 3-4 tbsp. Skim milk 1 packet Dip flavoring (onion, ranch, etc...) 1. 2.

Put cottage cheese and 2-3 tablespoons of milk in a blender or food processor. Carefully blend until smooth using a rubber scraper to help blend. Add more milk if needed, Keep the mixture as thick as you can, but process until smooth. Add flavoring. Blend until mixed. Chill until set. Serve with vegetables.

Hot Spinach Dip 8 oz 1/4 cup 1 cup 2 tbsp. 1 cloves ½ cup 1 cup 1. 2. 3.

Mix all ingredients. Put in an oven proof dish. Bake 20-30 minutes until warm and bubbly. Serve with tortilla chips, sour cream and salsa.

Cold Spinach Dip 10 oz. 1 ½ cup 1 cup 1 package 8 oz. 3 1. 2. 3.

Cream cheese Mayonnaise Fresh Spinach, chopped Green onion, chopped Garlic, minced Parmesan cheese, grated Jack cheese, grated

Frozen spinach, chopped, thawed and drained Sour Cream Mayonnaise Knorr dried vegetable soup mix Water chestnuts, finely chopped Green onions, finely chopped

Squeeze spinach dry. In a medium bowl stir together all ingredients. Cover, chill 2 hours. Serve with bread or crackers.