Professional Documents
Culture Documents
Day 1-Garde Mange
Day 1-Garde Mange
GREEN ICE
LOOSELEAF
SPINACH LETTUCE
Salad Greens
MIZUNA SORREL
DANDELION ARUGULA
Salad Greens
TATSOI MÂCHE
Salad Dressings
A dressing is both a sauce and a
seasoning. As such, it should complement
the flavors and textures of the salad
ingredients, not dominate them.
Salad Dressing
EMULSION – A mixture of two unmixable
ingredients.
Vinaigrette Dressings (Temporary Emulsions)
— is a temporary emulsion of oil and
vinegar. The mixture is temporary
because oil and vinegar have a natural
tendency to separate.
Salad Dressing
CreamStyle or Fatty Dressings (Permanent
Emulsions)
— Creamstyle or fatty dressings are
permanent emulsions, or mixtures
whose ingredients stay combined after
they have been blended together.
— These dressings use mayonnaise or
dairy products as a base.
Salad Dressing
Simple Dressings The simplest salad dressings are
not emulsions or blended mixtures. They are simple
liquids that contribute moisture and flavor to salads.
— Lemon juice on its own, freshly squeezed lemon juice is an
acidic dressing that gives a tang to salad.
— Olive oil more flavorful than vegetable oils, olive oil is a
fruity, aromatic dressing when used alone on a salad.
— Flavored vinegars vinegars flavored with fruit, herbs, or
garlic are popular dressings because they add vivid flavor to
salads but no fat.
Hors d’Oeuvre
(Appetizers)
Hors d’Oeuvre (Appetizers)
— The gardemanger is responsible for the production
of all hors d’oeuvre, or appetizers.
— The literal meaning of the French term hors
d’oeuvre is “outside the work.” In a culinary
context, the term refers generally to food items
served “outside the meal or the main part of the
meal. ”Such foods are features of the cuisines of
many cultures. Spanish tapas, Mediterranean meze,
the dishes included in a scandinavian smörgasbord,
and the offerings of the Russian zakuski table are
rooted in the hors d’oeuvre tradition.
Hors d’Oeuvre (Appetizers)