salads and dressings q2

Question 1

usually cold dish consisting of vegetables, as lettuce, tomatoes, and cucumbers, covered with a dressing and sometimes containing seafood, meat, or
eggs.

Answer 1

salad

Question 2

sauce for salads, typically one consisting of oil and vinegar mixed together with
herbs or other flavorings

Answer 2

dressings

Question 3

Must be fresh, clean, crisp and cold and well drained.
Moisture and air are necessary to keep greens crisp.

Answer 3

green salad

Question 4

Are mixture of foods that are held together or bound with a dressing usually a thick dressing
like mayonnaise.

Answer 4

bound salads

Question 5

Are very sweet in taste and can be made from fresh or canned fruit. The fruit contained in fruit salads is in larger pieces than in fruit cocktails. Sometimes fruit salads are dressed with ice creams
or syrups

Answer 5

fruit salads

Question 6

Made by arranging two or more elements attractively on a plate. They are called composed because the components are arranged on the
plate rather than being mixed together.

Answer 6

composed salads

Question 7

Most - products are made with sweetened prepared mixes with artificial color and flavor. But some professional cook used to prepare salads using unflavored gelatin relying on fruit juices
and other ingredients for flavor.

Answer 7

gelatin salads

Question 8

should stimulate the appetite and have fresh, crisp ingredients such as cheese, ham, salami, shrimp, crabmeat, or vegetables lightly coated with a tangy, flavorful dressing
(that will ‘wake up the mouth’).

Answer 8

appetizer salad

Question 9

should be flavorful, and should balance and complement the
rest of the meal.

Answer 9

accompaniment salad

Question 10

light and flavorful, not too much vegetable salads are often good choices

Answer 10

side dish salads

Question 11

should be large enough to serve as a whole meal. It should contain protein ingredients, such as meat, poultry, seafood, eggs, legumes, or cheese. It should also contain a variety of vegetables, greens, and/or fruits.

Answer 11

main course salads

Question 12

cleanse the palate after a rich dinner and before dessert. This means they refresh or stimulate a person’s appetite for the dessert or next course. They are often served in classic
French meals.

Answer 12

separate course salads

Question 13

are usually sweet, often
containing fruits,
sweetened gelatin,
nuts, cream, and/or
whipped cream.

Answer 13

dessert salads

Question 14

4 parts of a salad and their meanings and give examples

Answer 14

Garnish - adds color and of the salad
is the main appeal, and sometimes flavor. It must always be edible, and may be as simple as a sprinkling of crumbs or spice.
(Ex. Walnuts)

Dressing - is a liquid or semi-liquid used to flavor, moisten, or enrich
the salad.
(Ex. Mayonnaise)

Body - the main ingredient. may include fruits, vegetables, meat or cheese.
(Ex. Apples, Celery)

Base / Underliner - usually a
layer of greens.
(Ex. Lettuce Leaf)

Question 15

A typical - salad comprises romaine lettuce and croutons dressed with Parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce sardines, and black pepper originally
prepared tableside.

Answer 15

Caesar Salad

Question 16

True ——(Mixed Vegetable salad a la greque) is essentially a tomato salad made of sliced or chopped tomatoes with a few slices of cucumber, and red onion, seasoned with salt, black pepper, and oregano and dressed with olive oil. Common additions include feta cheese, bell peppers, capers, anchovies, sardines and kalamata olives (fruity flavor and meaty texture). Lettuce and vinegar are not
used in a Greek salad.

Answer 16

Greek Salad

Question 17

consists of hard-cooked eggs, strips of ham, roast beef, turkey, and/or chicken, and cheese, all of which are
placed upon a bed of tossed
salad greens.

Answer 17

Chef Salad or Chef’s Salad

Question 18

is a garden salad. Its main ingredients are iceberg lettuce, tomato, bacon, chicken breast, hard- boiled egg, onion, avocado,
and roquefort cheese.

Answer 18

Cobb Salad

Question 19

sometimes referred to as Salade - or insalata nizzarda, is a specialty of the region of Nice in France, and is a combination of tomatoes, raw peppers, anchovies, garlic, black olives, green beans, tuna, new potatoes, hard boiled eggs, capers, lettuce, shallots, cucumber, artichoke hearts, and/or broad beans… served with a salad
dressing.

Answer 19

Niçoise salad (ni-swaz)

Question 20

4 types of lettuce

Answer 20

1. Leaf Lettuce
2. Romaine Lettuce
3. Iceberg Lettuce
4. Boston Lettuce

Question 21

Give the 7 common ingredients in a salad and meanings

Answer 21

1. Lettuce - most important crop in the group of leafy
   vegetables.
2. Cucumber - a widely-cultivated creeping vine plant in the Cucurbitaceae gourd family that bears
   cucumiform fruits, which are used as vegetables.
3. Cheese - is a dairy product, derived from milk and produced in wide ranges of flavours, textures and forms by coagulation of the milk protein casein.
4. Carrot - is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh.
5. Spinach - is an edible flowering plant in the family Amaranthacee. It is native to central and southwestern Asia. It is an annual plant, which grows to a height up to 30cm.
6. Tomato - is the edible, often red fruit/berry of the nightshade Solanum lycopersicum, commonly
   known as a - plant.
7. Crouton - is a piece of sautéed or rebaked bread, often cubed and seasoned, that is used to add texture and flavor to salads, notably the Caesar salad, as an accompaniment to soups, or
   eaten as a snack food.

Question 22

Vegetable salads are salads whose main ingredients are vegetables other than lettuce or other leafy greens. Starchy items such as grains, pastas and dried
legumes can also form the body of a salad.

Answer 22

vegetable, grain legumes and pasta salads