Tle

Question 1

is any cold dish of meat, poultry, seafood, fruits, vegetables, or dairy products served individually or a combination of two or more of these food items and accompanied by a dressing.

Answer 1

salad

Question 2

• These are light foods that stimulate the appetite without giving a feeling of fullness.

Answer 2

Appetizer Salads

Question 3

• These are side dishes to the main course in a dinner.

Answer 3

Accompaniment Salad

Question 4

• These can serve as a one-dish meal as it contains practically all the essential nutrients-from protein to carbohydrates, fats, vitamins and minerals, and fiber.

Answer 4

Main Course Salads

Question 5

• These salads are generally sweet and served in the last course of a meal.

Answer 5

Dessert Salads

Question 6

4 types of salads
According to use

Answer 6

Appetizers salad
Accompaniment salad
Main course salad
Dessert salad

Question 7

• These include combinations of fruits with dressings like cream, condensed milk, and cheese.

Answer 7

Fruits

Question 8

• Most popular are potatoes and raw vegetables like lettuce, cabbage, carrots, celery, onions, tomatoes, etc.

Answer 8

Vegetables

Question 9

• consist of meat, fish, or poultry, which are the main ingredients, plus some vegetables and dressings

Answer 9

Protein Foods

Question 10

3 ingredients used

Answer 10

Fruits
Protein
Vegetable

Question 11

are generally served at chilling temperatures to be most appreciated and satisfying.

Answer 11

Salads

Question 12

6 ways of preparing vegetables salads

Answer 12

Baguio beans
Cabbage
Carrots
Celery
Cucumber
Head lettuce

Question 13

• Choose those that are young, fresh, and crisp. Remove tough threads on the side of each bean, then blanch or boil before slicing.

Answer 13

Baguio Beans

Question 14

• Wash thoroughly in running water then drain. Remove its core and other tough parts. Using a kitchen knife, slice the leaves thinly.

Answer 14

Cabbage

Question 15

• Wash and pare. Cut them into cubes (any size desired).

Answer 15

Carrots

Question 16

• Remove the tough thread of stalks with a paring knife. Wash thoroughly. Drain. Cut across the stalks according to the size desired

Answer 16

Celery

Question 17

• Wash thoroughly. Pare or leave the skin on as desired. Slice or cut according to shape and size desired

Answer 17

Cucumber

Question 18

• Wash each leaf thoroughly under running water. Soak in cold water for a few minutes to preserve crispness. Drain.
  Pat dry leaves with paper kitchen towels. Cut across the leaves in any size desired

Answer 18

Head Lettuce

Question 19

Precut vegetables and fruits can be stored in salad plastic containers with lids or covers and then refrigerated or chilled. Do not add dressing when storing fruits, vegetables, meat, chicken, and fish. If possible, store ingredients in separate containers and remove them from storage when they are about to be served

Answer 19

Storing Salads

Question 20

3 types of salad dressing

Answer 20

French dressing
Mayonnaise
Cooked salad dressing

Question 21

• this is mostly used in vegetable salads. It is a mixture of vinegar (wine, pineapple, apple, nipa palm, or other types); oil (olive, peanut, corn, or soya bean); and lime or lemon juice seasonings (salt, sugar, ground pepper).

Answer 21

French Dressing

Question 22

Variations of French dressing include the following:

Answer 22

Caper dressing
Curry dressing
Garlic french dressing
Roquefort dressing
Tarragon dressing
Sesame dressing
Thousand island
Mexican french dressing
Seafood special french dressing
Vinaigrette french dressing
Wine french dressing
Cheese and pickle French dressing
Chiffonade french dressing
Parmesan French dressing
Zesty French dressing

Question 23

• Add 1 tbsp of chopped capers, ½ clove of finely chopped garlic, and a little anchovy paste.

Answer 23

Caper Dressing

Question 24

• Add ½ tsp of curry powder and 1 tsp of finely chopped shallots.

Answer 24

Curry Dressing

Question 25

• Add 1 peeled garlic clove. Let it stand to enhance flavors. Remove clove before serving.

Answer 25

Garlic French Dressing

Question 26

• Add 3 tbsp of Roquefort cheese. Chill before serving.

Answer 26

Roquefort Dressing

Question 27

• Add 1 tsp of chopped, fresh tarragon leaves

Answer 27

Tarragon Dressing

Question 28

• Use sesame oil as a substitute for olive oil.

Answer 28

Sesame Dressing

Question 29

• Add ½ cup of chopped green pepper, 2 tbsp of chopped parsley, and 2 tbsp of chopped onions.

Answer 29

Thousand Island

Question 30

• Add finely chopped hard-boiled egg, Worcestershire sauce, chili powder, onion, and crushed or quartered garlic.

Answer 30

Mexican French Dressing

Question 31

Add chili sauce, prepared horseradish, Worcestershire sauce, and finely chopped celery.

Answer 31

Seafood Special French Dressing -

Question 32

• Add finely chopped green olives, finely chopped chives, finely chopped pimiento, and finely chopped hard-boiled egg.

Answer 32

Vinaigrette French Dressing

Question 33

• Add Sherry wine and honey.

Answer 33

Wine French Dressing

Question 34

• Add cottage cheese, pickle relish, and parsley.

Answer 34

Cheese and Pickle French Dressing

Question 35

• Add minced pimiento, parsley, and hard-boiled eggs.

Answer 35

Chiffonade French Dressing

Question 36

• Add Parmesan cheese.

Answer 36

Parmesan French Dressing

Question 37

• 1 tbsp of Worcestershire sauce

Answer 37

Zesty French Dressing

Question 38

• An emulsion composed of sad at oil vines, or lemon luceng yolk, and seasonings (salt, sugar, and other spices).

Answer 38

Mayonnaise

Question 39

resembles mayonnaise. The only difference is that cooked dressing makes use of cooked starch paste as a substitute for the egg yolk. The commercially made cooked dressing is labeled as “salad dressing.”

Answer 39

Cooked Salad Dressing

Question 40

is any cold dish of meat, poultry, seafood, fruits, vegetables, or dairy products served singly or in a combination of these and accompanied by a dressing.

Answer 40

salad

Question 41

add variety and color to a meal, stimulate the appetite, and add nutrients to the diet.

Answer 41

Salads

Question 42

are classified according to their function in the meal and according to the types of ingredients used.

Answer 42

Salads

Question 43

properly using the right container and at the right temperature to preserve the edibility of the dish.

Answer 43

Store salads