Low Fat Buttermilk Yogurt Dressing

Yield: 1 pt 12 fl oz (850 mL) U.S. Metric

1 pt

500 mL

8 fl oz

250 mL

1 tbsp

15 mL

1 fl oz

30 mL

1 fl oz

30 mL

1 fl oz

30 mL

112 tbsp

22 mL

1 tsp

5 mL

52 oz

15 g

12 tsp

2 mL

4 tsp

20 mL

to taste

to taste

to taste

Fat-free or low-fat yogurt, unflavored Buttermilk Prepared mustard,

French or Dijon style Wine vinegar Lemon juice Worcestershire sauce Chopped parsley Finely chopped garlic Shallots, chopped fine Celery seed Sugar Salt Pepper

Per 1 ounce:

Calories, 15; Protein, 1 g; Fat, 0 g (0% cal.); Cholesterol, 0 mg; Carbohydrates, 3 g; Fiber, 0 g; Sodium, 45 mg.

Procedure

1. Mix all ingredients together until uniformly blended.

■ TERMS FOR REVIEW

appetizer salad accompaniment salad main-course salad separate-course salad dessert salad full slip four parts of a salad bound salad vegetable salad fruit salad composed salad gelatin salad winterized oil strength of acidity Roquefort emulsion temporary emulsion vinaigrette

■ QUESTIONS FOR DISCUSSION

1. List three or four salads that may be served as appetizers, 6. as accompaniments, as main dishes, as separate-course salads, and as desserts. Give reasons for your choices.

2. What is the effect of salad dressings on the crispness of salad greens, and what are some ways to solve this problem? 7.

3. You are asked to prepare 250Waldorf salads for a banquet. Explain the procedure you will use for the preparation. List each step,from raw ingredients to plated salads. (You may refer to the recipe on p.706.) 8.

4. How can you ensure that 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 Shredded red cabbage Carrot strips or shreds Watercress

Chicory Avocado slices Tomato wedges Romaine lettuce

You are preparing tossed green salads, potato salads, and avocado and grapefruit salads for luncheon service. How will you plan your preparation (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?

Sliced celery

CM CM

Continue reading here: Sandwiches

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