(a)   the product before you peel it. In that way, contaminants will not be transferred from your knife to the fruit or vegetable.

Produce with bumpy, uneven surfaces, such as cauliflower and broccoli, should be soaked for (a)   minutes in cold water to remove contaminants from the nooks and crannies.

A cup-shaped leaves of iceberg or Boston lettuce placed under the salad dish. They give height to salad. What part in the structure of salad is this?

(a)  

It is the main part of the salad.

(a)  

An edible decorative item that is added to salad to give eye appeal, and adds flavor as well. It should harmonize with the rest of the salad ingredients.

(a)  

A seasoned liquid or semi liquid added to the body of the salad to give added flavor, tartness, spiciness and moistness. Which part of the salad is this?

(a)  

Give three examples of salad green ingredients.

Give three examples of vegetable (raw) ingredients.

Give three examples of vegetables (cooked, pickled and canned) ingredients.

This type of salad (according to function in the meal) stimulates appetite which has fresh, crisp ingredients; tangy flavorful dressing; and attractive, appetizing appearance.

(a)  

This type of salad (according to function in the meal) must balance and harmonize with the rest of the meal, like any other side dish. Don’t serve potato salad at the same meal at which you are serving French Fries or another starch.

(a)  

This type of salad (according to function in the meal) should be light and flavorful, not too much vegetable salads are often good choices. Heavier salads such as macaroni or high protein salads containing seafood, cheese are less appropriate, unless the main course is light.

(a)  

This type of salad (according to function in the meal) should be large enough to serve as a full meal and should contain a substantial portion of protein. Meat, poultry and seafood salads as well as egg salad and cheese are popular choices.

(a)  

This type of salad (according to function in the meal) are usually sweet and may contain items such as fruits, sweetened gelatin, nuts and cream.

(a)  

These salad (according to function in the meal) must be very light without filling. Rich, heavy dressings such as sour cream and mayonnaise should be avoided. This should be serve after the main course to cleanse the palate, refresh the appetite and provide a break before dessert.

(a)  

This salad (according to ingredients used) must be fresh, clean, crisp and cold and well drained. Moisture and air are necessary to keep greens crisp.

(a)  

This type of salad (according to the ingredients used) are salads whose main ingredients are vegetables other than lettuce or other leafy greens. Starchy items such as grains, pastas and dried legumes can also form the body of a salad.

(a)  

This type of salad (according to the ingredients used) are mixture of foods that are held together or bound with a dressing usually a thick dressing like mayonnaise.

(a)  

This salad (according to ingredients used) are made by arranging two or more elements attractively on a plate. They are called (a)   because the components are arranged on the plate rather than being mixed together.