Questions for Discussion

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
  1. 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.
  2. What is the effect of salad dressing on the crispness of salad greens, and what are some ways to solve this problem?
  3. 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 Waldorf Salad.)
  4. How can you ensure salad greens will be crisp?
  5. 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

  6. 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?
  7. 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?
  8. 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?