2ND MONTHLY.TLE

The basic principle before booking in the kitchen is to perform Mise'en Place.

• True

• False

It is a combination of vegetables, fruits, and other ingredients served with dressing.

• Cocktail

• Salad

• Appetizer

Salads fall into the __________ group.

• fruit

• vegetable

• fats, oils & sweets

• bread, ceral, rice & pasta group

identify...

• green salad

• Caesar salad

• Greek

• Waldorf

A salad whose main ingredients are vegetables other than lettuce or other leafy greens.

• Green salads

• Vegetable, Grain Legumes and Pasta Salads

• Bound salads

• Composed Salads

These salads are made with sweetened prepared mixes with artificial color and flavor.

• Vegetable, Grain Legumes and Pasta Salads

• Composed Salads

• Gelatin Salads

• Fruit Salad

This salad contains fruits as their main ingredients, like appetizer salads or dessert salads.

• Fruit Salad

• Bound salads

• Gelatin Salads

• Composed Salads

This salad must be fresh, clean, crisp and cold and well drained.

• Vegetable, Grain Legumes and Pasta Salads

• Composed Salads

• Gelatin Salads

• Green salads

Salads which are mixture of foods that are held together or bound with a dressing usually a thick dressing like mayonnaise.

• Vegetable, Grain Legumes and Pasta Salads

• Composed salads

• Fruit salads

• Bound salads

These are light food taken before the main dish that stimulate the appetite without giving a feeling of fullness.

• Salads

• Hors d'oeuvres

• Appetizers