1
T/F: Most salads have three parts.
True
A soup made with milk or cream instead of broth
People who value and enjoy fine food
Gourmets
The part of the salad that is usually poured over the salad just before serving
dressing
The main part of the salad, which is on top of the base
The part of the salad that often uses greens
base
A salad of commercially fruit-flavored gelatin that can be used to mix fruit and vegetable juices
A salad that may be canned, frozen, or fresh fruits served on greens or in a hollow fruit shell
fruit salad
A salad that can be made from salad greens, raw vegetables, or cold, cooked vegetables
vegetable salad
A salad that is a combination of cooked pasta, vegetables, possibly a protein, and a dressing
pasta salad
A salad that may have small pieces of protein combined with a dressing
protein salad
A combination of raw and/or cooked ingredients
salad
A combination of foods prepared in a single dish
casserole
Soups made with rich-flavored broth, meat, poultry, or fish and vegetables and seasonings that have been cooked
stock soups
Food seasonings made from combinations of herbs and spices
blends
Food seasonings made from the leaves of plants usually grown in temperate climates
spices
A salad dressing that is thickened with a starch, such as cornstarch or flour
Cooked dressing
A salad dressing made from vinegar (or lemon juice), oil, seasonings, and egg yolk
A salad dressing that is made by combining oil, vinegar, and seasonings