| A | B |
|---|
| baba ghanoush | vegetable-based dip made from roasted eggplant |
| balsamic vinegar | vinegar that takes 15-20 years to ferment and age- syrupy with sweet-sour taste |
| basic vinaigrette | temporary emulsion that will separate later |
| dip | sauce or condiment served with raw vegetables, crackers, chips, etc. |
| emulsified vinaigrette | an emulsion made permanent by adding an emulsifier |
| emulsifier | substance (egg yolk, mustard, or starch) added to an emulsion that makes an emulsion pernament |
| emulsion | mixture of 2 ingredients that would normally not combine - has a uniform consistency |
| garnish | adds color, appeal, and flavor |
| garde manger | in charge of cold food preparations |
| guacamole | Mexican dip made from mashed avocado |
| herbs de Provence | dried herb mixture associated with France's Provence region |
| mayonnaise | thick, creamy emulsion of oil and egg yolks |
| salad dressing | used to flavor salads and sometimes to hold a salad together |
| salsa | cold sauce or dip made from vegetables - tomatoes, onions, chilies, peppers, etc. |
| tapenade | vegetable dip made from black olives, capers, anchovies, garlic, etc. - from France's Provence region |
| vinaigrette | salad dressing made by combining oil and vinegar into an emulsion |
| mesclum mix | French style mix of different greens |
| appetizer | salad designed to whet the appetite before the main course |
| 5 types of salad | side, main, appetizer, seperate course, desert |
| French | dressing used with a Cobb salad |
| Dijon | ytpe of mustard normally used in vinaigrette |
| starches | category of ingredients ( brad, grain, pasta, etc) that cen be added to salads |
| side | type of salad served with the main course |
| tossed | salad whose ingredients are combined with dressing |
| separate-course | salad that comes after main course and before dessert |
| extra-virgin olive oil | finest grade- oilives pressed 1 time with NO HEAT |
| compoased | a salad with ingredients carefully arranged |
| ex. of MILD greens | iceber lettuce, Boston lettuce, and baby spinach |
| ex. of SPICY greens | arugula, mustard leaves, and watercress |
| ex. of BITTER greens | radicchio, endive, and escarole |
| SSMAD | 5 types of salads |
