Salad and Salad Dressing

To reduce time and energy expenditures, which of the following is the LEAST to be considered?

• All things stored should be placed only in one row

• Equipment and supplies should be grouped according to use.

• Frequently used materials should be placed at the lowest shelves..

• Stove, utensils, dines and food supplies should be within easy reach.

This salad is large enough to be served as a full meal & contains a larger protein ingredient called as a Main Course

• True

• False

A layer of salad greens that lines the plate or bowl in which the salad would be served

• Garnish

• Base

• Dressing

• Body

This salad is known as a side salad and it accompanies the main course.

• Fruit salad

• Intermezzo salad

• Accompaniment salad

• Starter salad

Visually enhancing the appearance of a salad while also complementing the overall taste.

• Body

• Dressing

• Base

• Garnish

A liquid or semi-liquid used to add flavor, appearance and sometimes hold the salad together known as a dressing.

• False

• True

The part of the salad that consists of the main ingredients is called as Base.

• False

• True

These salads are usually sweet and often contain fruit, gelatin, nuts, cream, & whipped cream.

• Sherbert

• Dessert salad

• Accompaniment salad

• Intermezzo salad

Salad dressing are sauce that are blended to complement and season food with which they are served. its function is to add well seasoned flavor, richness and piquancy.

• False

• True

which salad dressing have a creamy and in general, pale ivory in color.

• Mayonnaise

• Cooked Salad dressing

• oil and vinegar based

• All above