LETTUCE see that
If you build it they will come
Salad Days
All DRESSED up with nowhere to go
On a roll
100
Firm, compact head with crisp, mild-tasting pale green leaves.
What is iceberg?
100
Any of a number of smooth flavoured butters, dressings, or pastes intended to coat the bread before adding toppings or fillings.
What is a spread?
100
A salad mixed with a heavy dressing in order to bind the ingredients together.
What is a bound salad?
100
An unstable emulsion whose components will eventually separate.
What is a temporary emulsion?
100
Sandwiches that have three or more slices of bread separating the layers.
What is a multi-decker sandwich?
200
This is a term for a mixture of tender, baby lettuces.
What is mesclun?
200
When setting up your station for building sandwiches it is important that you assemble and prepare these two elements.
What are ingredients and equipment?
200
A salad made by arranging two or more ingredients attractively on the plate rather than by mixing them.
What is a composed salad?
200
Dressing or sauce made of oil, vinegar, and flavoring ingredients.
What is a vinaigrette?
200
Sandwiches with only one piece of bread served on the bottom.
What is an open faced sandwich?
300
Elongated, loosely packed head with dark green, coarse leaves. Crisp texture, with full, sweet flavor. Sometimes known as 'cos' and used in Caesar salads.
What is romaine?
300
Doing this makes the sandwich easier to handle and eat, and it makes possible a more attractive presentation.
What is cutting a sandwich?
300
The ingredients that make up the main part of the salad and give the salad its distinctive quality
What is the body of a salad?
300
A uniform mixture of two substances that are normally unmixable.
What is an emulsion?
300
Grilled sandwiches usually made in a device that grills both sides at once while compressing the sandwich.
What are panini?
400
Narrow, lightly packed, pointed heads resembling spearheads, 4–6 inches (10–15 cm) long.
What is Belgian Endive or Witloof Chicory?
400
Because cold sandwiches are subjected to a lot of handling and are not cooked, it is especially important to keep this in mind when preparing sandwiches.
What is a sanitation/hygiene/food safety?
400
The basic salad green, usually lettuce, upon which the salad is created.
What is the base of a salad?
400
A type of vinegar made from apples.
What is cider vinegar?
400
A sandwich composed of fillings between two slices of bread.
What is a simple, or closed sandwich?
500
Also known as rocket, these pungent, distinctively flavored greens are related to mustard and watercress.
What is arugula?
500
These are long, rectangular loaves that provide square slices of specified thickness, from ⅜ to ⅝ inch (10 to 16 mm) thick.
What are Pullman loaves?
500
Any number of toppings or ingredients that complement the salad with added colour, texture and flavour.
What is garnish?
500
This is the ratio of oil to vinegar in a basic vinaigrette.
What is 3 to 1?
500
Small sandwiches made of bread with the crusts removed, light fillings, and cut into small two-bite pieces
What are tea sandwiches?