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Questions for Discussion

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About
  1. Explain the difference between a simple salad and a complex salad.
  2. List the five types of complex side salad and give two examples of each type. Suggest some main dishes these might accompany.
  3. Explain the vegetable preparation term water out. List and describe the three methods for preventing watering out when making raw vegetable complex salads.
  4. Discuss the two basic methods for fabricating/cooking potatoes for potato salads. List an advantage and a disadvantage for each method.
  5. Describe the procedure for cooking pasta for pasta salads. Explain why refreshing pasta under cold water is not a good idea. Describe the technique for both cooling and flavoring the pasta at the same time.
  6. Name two legumes and two grains that might be used in complex side salads, and describe a salad you would make from each.
  7. Explain why complex salads made from potatoes, pasta, grains, and legumes need to mellow before their final tasting and correction. Describe how the taste and texture of these salads might change after the mellowing period.
  8. Define the term bound protein salad and list three examples. List three guidelines that should be followed when making bound protein salads.
  9. What three elements must be present to make a complete salad complete? Name and explain the two presentation styles for complete salads. Using your imagination and the information provided in this chapter, name and describe a complete salad of your own creation.
  10. Define the term arranged salad, and list the three basic elements an arranged salad must have. Give an example of a basic arranged salad.
  11. List four guidelines for successful arranged salads.
  12. List and describe the five presentation styles used for contemporary arranged salads.

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