Foundations 1 Chapter 15 Mark II

The three keys to ensuring a quality salad are- Using fresh ingredients, having balance of all ingredients, and .........

• Salad must come in a plastic box

• Salad should have some green colors

• Salad must be huge

• Salad must be eye catching

What are the four basic parts of a salad?

• Tomato, lettuce, cucumber, cheese

• Base, body, dressing, garnish

• Top, body, dressing, bottom

• Base, middle, juice, garnish

The two types of green salads are?

• Lettuce and mesculin

• Tossed and composed

• McDonalds and Wendy's

• Green and dark green

You do not toss together the ____________________ for a composed salad?

• garnishes

• croutons

• dressing

• ingredients

A _____________ salad is prepared from cooked primary ingredients such as meat, poultry, fish, egg or starch such as potato, rice, and pasta

• bound

• tossed

• fruit

• combination

What four salad types can be incorporated in a combination salad?

• Side, fruit, vegetable, composed

• Tossed, side, bound, vegetable

• Tossed, bound, vegetable, fruit

• Composed, fruit, bound, tossed

The part of a bound salad that holds everything together is the?

• Dressing

• Body

• Base

• Garnish

What type of vinegar is distilled and purified to give it a neutral flavor?

• Red wine vinegar

• Apple cider vinegar

• White vinegar

• Balsamic vinegar

What is most likely to happen to a dip the longer it is held in a refrigerator?

• It will curdle

• It will become runny

• It will disappear because it's so darn good

• It will get thicker and have more flavor

Salads are best stored at what temperatures?

• 33 to 38 degrees

• 36 to 41 degrees

• 39 to 44 degrees

• 41 to 46 degrees