Salad And Dressing

Question 1

Must be fresh, clean, crisp and cold and well drained. Moisture and air are necessary to keep greens crisp.

Answer 1

Green salad

Question 2

whose main ingredients are vegetables other than lettuce or other leafy greens. Starchy items such as grains, pastas and dried legumes can also form the body of a salad

Answer 2

Vegetable salad

Question 3

whose main ingredients are vegetables other than lettuce or other leafy greens. Starchy items such as grains, pastas and dried legumes can also form the body of a salad

Answer 3

Vegetable salad

Question 4

Are mixture of foods that are held together or bound with a dressing usually a thick dressing like mayonnaise.

Answer 4

Bound salad

Question 5

Are very sweet in taste and can be made from fresh or canned fruit. The fruit contained in fruit salads is in larger pieces than in fruit cocktails. Sometimes fruit salads are dressed with ice creams or syrups

Answer 5

Fruit salad

Question 6

Made by arranging two or more elements attractively on a plate. They are called composed because the components are arranged on the plate rather than being mixed together.

Answer 6

Composed salad

Question 7

made with sweetened prepared mixes with artificial color and flavor. But some professional cook used to prepare salads using unflavored gelatin relying on fruit juices and other ingredients for flavor.

Answer 7

Gelatin salad

Question 8

Should stimulate the appetite and have fresh, crisp ingredients such as cheese, ham..

Answer 8

Appetizer salad

Question 9

Two types of accompaniment salad

Answer 9

Caesar salad & Greek salad

Question 10

Mixed Vegetable salad a la greque) is essentially a tomato salad made of sliced or chopped tomatoes with a few slices of cucumber, and red onion, seasoned with salt, black pepper, and oregano and dressed with olive oil. Common additions include feta cheese, bell peppers, capers, anchovies, sardines and kalamata olives (fruity flavor and me45y texture). Lettuce and vinegar are not used in a

Question 11

It should be light and flavorful, not too much vegetable salads are often good, choices.

Answer 11

Side dish salad

Question 12

should be large enough to serve as a whole meal. It should contain protein ingredients, such as meat, poultry, seafood, eggs, legumes, or cheese. It should also contain a variety of vegetables, greens, and/or fruits.

Answer 12

Main course salad

Question 13

3 types of main course salad

Answer 13

Nicoise salad/ni swaz, Chef salad, cobb salad

Question 14

cleanse the palate after a rich dinner and before dessert. This means they refresh or stimulate a person’s appetite for the dessert or next course. They are often served in classic French meals.

Answer 14

Separate course salad

Question 15

are usually sweet, often containing fruits, sweetened gelatin, nuts, cream, and/or whipped cream.

Answer 15

Dessert salad

Question 16

is the most important crop in the group of leafy vegetables.