classification of salads

Question 1

it stimulates appetite which has fresh, crisp ingredients, tangy flavorful dressing; and attractive appetizing appearance.

Answer 1

appetizer salads

Question 2

must balance and harmoinize with the rest of the meal, like any other side dish.

Answer 2

Accompaniment Salad

Question 3

should not be light and flavorful, not too much vegetable salads are often good choices. Heavier salads such as macaroni or high protein salads containing seafood, cheese are less appropriate, unless the main course is light.

Answer 3

side dish salads

Question 4

should be large enough to serve as a full meal and should contain a substantial portion of protein.

Answer 4

main course salads

Question 5

should offer enough variety of flavors and textures in addition to the protein and salad platter of fruits.

Answer 5

main course salads

Question 6

these salads must be very light without filling. rich heavy dressings such as sour cream and mayonnaise should be avoided.

Answer 6

separate course salads

Question 7

are served after the main course to cleanse the palate, refresh the appetite and provide a break before dessert.

Answer 7

light salad

Question 8

is a dish consisting of mixed ingredients, frequently vegetables.

Answer 8

salad

Question 9

must be fresh, clean, crisp, and cold and well drained.

Answer 9

green salads

Question 10

is essential so do not washd greens too tightly or pack too firmly.

Answer 10

air circulation

Question 11

are usually sweet

Answer 11

dessert salads

Question 12

salads whose main ingredients are vegetables, other than lettuce or other leafy greens

Answer 12

vegetable salads

Question 13

held together or bound with a dressing

Answer 13

bound salads

Question 14

contains fruits as their main ingredients

Answer 14

fruit salad

Question 15

made by arranging two or more elements attractively

Answer 15

composed salads

Question 16

made with sweetened prepared mixes with artificial color and flavor

Answer 16

gelatin salads