Salads

1. It should be large enough to serve as a full meal and should contain a substantial portion of protein. 

• A. Main course salads

• B. Separate course salads

• C. Accompaniment salad

• D. Appetizer Salads

2. It stimulate appetite which has fresh, crisp ingredients; tangy flavorful          dressing; and attractive

• A. Accompaniment Salad

• B. Main Course Salads

• C. Appetizer Salads

• D. Side Dish Salads

3. These salad are usually sweet and may contain items such as fruits, sweetened gelatin, nuts and cream.

• A. Separate course salads

• B. Dessert salads

• C. Main course salads

• D. Accompaniment salad

4. These salads must balance and harmonize with the rest of the meal,  like any other side dish.

• A. Dessert salads

• B. Separate course salads

• C. Accompaniment salad

• D. Appetizer Salads

5. These salads are served after the main course to cleanse the palate, refresh the appetite and provide a break before dessert.

• A. Main course salads

• B. Dessert salads

• C. Side dish salads

• D. Separate course salads

6. These salads should be light and flavorful, not too; much vegetable salads are often good choices. 

• A. Side dish salads

• B. Main course salads

• C. Accompaniment salad

• D. Appetizer Salads

7. SELECT ALL THAT APPLY:

Salad Greens

• Romain Lettuce

• Chinese cabbage

• Iceberg lettuce

• Spinach

8. SELECT ALL THAT APPLY:

Starches

• potatoes

• dried beans

• pimientos

• grains

9. These salads are made by arranging two or more elements attractively on a plate. 

• A. Fruit Salad

• B. Gelatin Salads

• C. Bound salads

• D. Composed Salads

10. These type of salad are mixture of foods that are held together or bound with a dressing usually a thick dressing like mayonnaise.

• A. Bound salads

• B. Green salads

• C. Vegetable, Grain, Pasta Salads

• D. Fruit Salad