PREPARING SALADS

A salad tool used to remove excess water from the salad greens.

• Mixing bowl

• salad server

• salad spinner

• cutting boards

Used to hold salad ingredients for mixing, or for tossing.

• Knives

• Cutting boards

• mixing bowls

• salad server

Salads that can be served as a full meal because it contains substantial portion of meat, poultry, seafood’s, fruits and vegetables.

• Appetizer salad

• Accompaniment salad

• main course salad

• dessert salad

Salads made of mixtures of ingredients that are held together usually with a thick dressing like mayonnaise.

• Green salads

• Vegetable salads

• composed salads

• bound salads

Salad ingredients are arranged on plate rather than being mixed together

• fruit salad

• composed salad

• bound salad

• vegetable salad

Which of the following considerations are essential in choosing ingredients for high quality salads?

• quality and quantity

• texture and color

• freshness and variety

• crispiness and taste

Which of the following guidelines is not included in making vegetable salad?

• Cooked to a firm, crisp texture and good color

• Cooked until completely tender and overcooked

• Thoroughly drained and chilled before using

• Marinated or soaked in a seasoned liquid

Which of the following is not a factor to consider in salad preparation?

• Contrast and harmony of colors

• Quality of ingredients

• Arrangement of food

• Proper food combinations

Which of the following procedures for quantity green salad production is the last step to do?

• Arrange salad plates on worktables

• Add dressing before serving

• Prepare all ingredients

• Refrigerate until serving

Which of the following structures of a salad is an edible decorative item that gives eye appeal and adds flavor to the food?

• Body

• Garnish

• Base

• Dressing