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TLE - 1ST QUARTER > Preparing salad > Flashcards

Preparing salad Flashcards

1
Q

King of dishes

A

Salad

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2
Q

3 classifications of salad

A

According to use, to ingredients, to the place on the Menu

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3
Q

(ATU) It contains ingredients and stimulates the appetite

A

As an appetizer

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4
Q

(ATU) Comes with the entree

A

As side dish

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5
Q

(ATU) usually heavy as they’re meant to satisfy the appetite

A

As main dish

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6
Q

(ATU) Balance the tastes of the preceeding courses

A

As dessert

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7
Q

(ATI) Green salad/tossed salad

A

Garden salad

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8
Q

(ATI) A type of salad that involves vegetables

A

Vegetable salad

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9
Q

(ATI) “to stay together”

A

Bound salad

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10
Q

(ATI) non-vegetarian salad

A

Dinner salad

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11
Q

(ATI) Very sweet in taste and consists of either fresh or canned fruits.

A

Fruit salad

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12
Q

(ATI) Jellies, whipped cream, wafers, and some fruits

A

Dessert salad

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13
Q

(ATI) Composed of chopped chicken

A

Chicken salad

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14
Q

(ATI) Composed shredded raw, white cabbage

A

Coleslaw

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15
Q

(ATI) High-protein or high-carbohydrate food consisting of eggs.

A

Egg salad

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16
Q

(ATI) Made from boiled potatoes

A

Potato salad

17
Q

(ATI) Has three main ingredients: tuna, eggs, and mayonnaise

A

Tuna salad

18
Q

(ATI) A vegetable salad, served during summer with roasted meat

A

Serbian salad

19
Q

(ATTPOM) As appetizer before main course

A

Appetizer salad

20
Q

(ATTPOM) Gains an important purpose in the Menu

A

Main course salad

21
Q

(ATTPOM) Fixture in American dining

A

Salad bars

22
Q

(ATTPOM) Add a bright touch of color and texture for appeal

A

Garnishes

23
Q

Why are leafy greens nutrient-rich?

A

It is a light absorbing energy absorbing part of a plant.

24
Q

Which vitamins are in salad greens?

A

Vitamin a+c, beta-carotine, calcium, and folate

25
Q

It can prevent cancer

A

phytonutrients

TLE - 1ST QUARTER (3 decks)

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