Salad Types
A small, light salad served before the main course
Appetizer Salad
Used to incorporate air into food by beating rapidly
Wire Whisk
What is the main leavening agent in bread?
Yeast
Foods which are partially prepared for you.
Convenience Foods
This term refers to cutting meat and vegetables on the same cutting board
Cross Contamination
Served with and complements the main course
Accompaniment/side Salad
Used to cut in fat into flour for pastry
Pastry Blender
A combination of items, often a one pot meal. They are quick, easy, and less expensive.
Casserole
Why should we have good nutrition throughout our life cycle?
To stay healthier
How do your prepare salad greens properly?
Wash greens and drain well.
A large salad that includes protein and is substantial and satisfying
Main Dish Salad
Microwaves are attracted to what 3 things
Sugar, Fat, Moisture
Holds food together in a casserole.
Binder
What do you need to take in consideration when planning a child’s menu?
Appeal and Nutrition
What are the things to consider when planning a menu?
1. Nutrition
2. Availability of items
3. Ease of preparation
Served after the main course
Dessert Salad
Folding over and over to mix and create gluten
Kneading
Things yeast needs to grow
Moisture, Food (sugar), Warmth
Why is it important to think about nutrition as well as menu variety when planning a meal?
To use nutritionally rich foods that supply all needed vitamins, minerals and nutrients.
What are the two main thickening agents in soup?
Flour and Cornstarch
Whip cream is usually the dressing
Dessert Salad
To scrape over sharp projectiles to make food smaller as to shred
Grating
Enlarge casserole dishes with less cost.
Extender
This dressing type has a mixture of oil and a mild acid, such as vinegar or lemon juice
Vinaigrette
What are the 4 kinds of salads?
1. Main Dish
2. Dessert
3. Appetizer
4. Accompaniment