A
Grater is a kitchen utensil invented by_________
Francis Boullier
Leaves wilt because they lose______
Moisture
It is made by arranging two or more elements attractively on a plate.
Composed salad
Tomatoes, Carrots, and other ingredients are part of this
The Body
Structure of a Salad
base, body, garnish, dressing
A salad that stimulates appetite which has fresh, crisp ingredients; tangy flavorful dressing; and attractive, appetizing appearance.
Appetizer salad
Give 2 ingredients under the miscellaneous group
nuts and gelatin
TRUE OR FALSE
Salad is as good as the quality of its ingredients, so you have to use ingredients that are fresh, unripe and in season.
FALSE
Compliments the taste of a salad
The Garnish
Cooked ingredients must be thoroughly______ before being mixed with mayonnaise
cooled
Main course salads should be large enough to serve as a full meal and should contain a substantial portion of________
Protein
Some fruit discolor when cut and should be dipped into an _______
ACID
Canned fruits and other juicy items must be well __________
DRAINED
The lining on the plate, usually a layer of lettuce
The Base
Potatoes for salads should be cooked _________before peeling and cut in order to preserve _______
whole, nutrients
It is a combination of vegetables, fruits and other ingredients served with dressing.
Salad
A Fruit Salad
Salads with a sweet flavor
A Dessert Salad
The Dressing
_________of ingredients are essential for high quality salads.
Freshness and variety
beans, potatoes, grains, bread
A salad with lots of greens, usually tossed together.
A Green Salad
Nicoise salad classification
Composed salad
Enhances the appearance of a salad
The Garnish
classification of salad according to its function in a meal
appetizer