Questions for Discussion

Appears in

Published 2014

List three or four salads that may be served as appetizers, as accompaniments, as main dishes, as separate-course salads, and as desserts. Give reasons for your choices.
What is the effect of salad dressing on the crispness of salad greens, and what are some ways to solve this problem?
You are asked to prepare 250 Waldorf salads for a banquet. Explain the procedure you will use. List each step, from raw ingredients to plated salads. (You may refer to the recipe.)
How can you ensure salad greens will be crisp?
You are making mixed green salads and have the following ingredients to choose from. Which would you toss together, and which would you add after plating or at service time? Why?

Iceberg lettuce Chicory

Shredded red cabbage Avocado slices

Carrot strips or shreds Tomato wedges

Watercress Romaine lettuce

Sliced celery
You are preparing tossed green salads, potato salads, and avocado and grapefruit salads for luncheon service. How will you plan your preparation—that is, what will you do first, second, and so on?
You are trying a new recipe for a molded vegetable salad using unflavored gelatin. After evaluating the flavor, you decide it isn’t tart enough and more vinegar should be added. Should you make any other adjustments?
When you are making mayonnaise, you should take a number of precautions to make sure a good emulsion is formed. Name as many as you can. If you forget one of these and your mayonnaise breaks, what can you do?

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