MIDTERM - LESSON 4

Question 1

comprise of leafy greens such as romaine, iceberg lettuce or kale often serve as a salad’s foundation.

Answer 1

BASE OR FOUNDATION

Question 2

main ingredients of a salad .

Answer 2

BODY

Question 3

It creates salad’s identity and often gives the salad its name.

Answer 3

BODY

Question 4

contributes to a salad’s visual appeal and very often to its flavor.

Answer 4

GARNISH

Question 5

sauce that compliments salad’s flavor and sometimes binds the salad ingredients together.

Answer 5

DRESSING

Question 6

temporary emulsion, comprise of vinegar and oil. The mixture is temporary because oil and vinegar have a natural tendency to separate

Answer 6

VINAIGRETTES

Question 7

permanent emulsion of creamy dressing

Answer 7

CREAM-STYLE OR FATTY

Question 8

example of this salad dressing are as mayonnaise, yoghurt, cream and cheese base.

Answer 8

CREAM-STYLE OR FATTY

Question 9

not emulsions or blended mixtures.

Answer 9

SIMPLE DRESSING

Question 10

examples of this salad dressings are lemon juice, olive oil or flavored vinegar like balsamic and siders.

Answer 10

SIMPLE DRESSING

Question 11

a mixture of two unmixable ingredients.

Answer 11

EMULSION

Question 12

another method of thickening the sauces. It is made by mixing two or more liquid ingredients that normally do not combine, with the aid of an emulsifying agent.

Answer 12

EMULSIFICATION

Question 13

last the shorter period of time, usually several minutes. Example: Vinaigrette

Answer 13

TEMPORARY

Question 14

usually lasts several days or more. Example: Mayonnaise

Answer 14

PERMANENT

Question 15

last shorter period of time than a permanent emulsion, usually several hours. Example: Hollandaise

Answer 15

SEMI-PERMANENT

Question 16

or traditional greens can be used by themselves or combines with other greens.

Answer 16

MILD GREENS

Question 17

classified as greens although they may be red, yellow, brown or white.

Answer 17

FLAVOR ADDING GREENS

Question 18

a cabbage like plant with a slight bitter, red leaf; adds color and flavor to fresh salads.

Answer 18

RADICCHIO

Question 19

a popular mix of baby leaves of lettuce and other more flavorful greens.

Answer 19

MESCLUN

Question 20

add unusual flavors, dashes of bright color, and interesting textures to salads.

Answer 20

EDIBLE FLOWERS

Question 21

leafy greens

Answer 21

GREEN SALADS

Question 22

made from vegetables, potatoes, grains, pastas, legumes accompaniment to main course.

Answer 22

SIDE SALADS

Question 23

made carefully arranging items on a plate rather than tossing them together.

Answer 23

COMPOSED SALADS

Question 24

salads served as dessert are often sweet and usually contain fruits, nuts, and/or gelatin. Dressings for this salad may incorporate cream or liqueur.

Answer 24

DESSERT SALADS

Question 25

served as the first dish of the course or before the entrée.

Answer 25

APPETIZER SALADS

Question 26

served with the main dish or entrée, usually made from pasta, legumes and potatoes.

Answer 26

ACCOMPANIMENT SALADS

Question 27

served as sweets or dessert consists of fruits and syrup.

Answer 27

DESSERT SALADS

Question 28

leafy greens

Answer 28

SIMPLE/GREEN SALADS

Question 29

made by arranging item on plate rather than tossing them.

Answer 29

COMPOSED SALADS

Question 30

the salad that the chef would combine all ingredients in the bowl with the dressing.

Answer 30

TOSSED SALADS