Eliminates excessive amounts of leftovers or substitutions because too little was prepared.

Better management of purchasing and storage due to exact amount of ingredients specified.

Using standardized recipes supports ____ in cooking.

A layer of leafy vegetables as an underline of the salad.

The most important part of the salads.

A liquid or semi-liquid used to flavor, moisten, or enrich the salad.

A salad where one ingredient is the main feature.

Salad that has two or more main ingredients as well as dressing.

Based on French cuisine this term refers to all traditional salads.

Term used to classify or adopted international cuisines particularly Asian and Italian or Mediterranean.

Made by mixing oil with something acidic.

It is a stable emulsion of oil, egg yolk, and lemon juice or vinegar.

A type of food produced from or containing the milk of mammals.

Clock technique- Main 3-9 (best at 6), starch 9-11, veggies 11-3.