Salads, Casseroles, Soups

1

100

T/F: Most salads have three parts.

True

200

The part of the salad that often uses greens

base

300

A salad that may have small pieces of protein combined with a dressing

protein salad

400

Food seasonings made from the leaves of plants usually grown in temperate climates

herbs

2

100

A soup made with milk or cream instead of broth

cream soup

200

A salad of commercially fruit-flavored gelatin that can be used to mix fruit and vegetable juices

gelatin salad

300

A combination of raw and/or cooked ingredients

salad

400

Food seasonings made from the dried roots, stems, and seeds of plants grown mainly in the tropics

spices

3

100

People who value and enjoy fine food

Gourmets

200

A salad that may be canned, frozen, or fresh fruits served on greens or in a hollow fruit shell 

fruit salad

300

A combination of foods prepared in a single dish

casserole

400

A salad dressing that is thickened with a starch, such as cornstarch or flour

Cooked dressing

4

100

The part of the salad that is usually poured over the salad just before serving

dressing

200

A salad that can be made from salad greens, raw vegetables, or cold, cooked vegetables

vegetable salad

300

Soups made with rich-flavored broth, meat, poultry, or fish and vegetables and seasonings that have been cooked

stock soups

400

A salad dressing made from vinegar (or lemon juice), oil, seasonings, and egg yolk

mayonnaise dressing

5

100

The main part of the salad, which is on top of the base

body

200

A salad that is a combination of cooked pasta, vegetables, possibly a protein, and a dressing

pasta salad

300

Food seasonings made from combinations of herbs and spices

blends

400

A salad dressing that is made by combining oil, vinegar, and seasonings

french dressing