Salads 1 Salads can be served at the
Salads
1. Salads can be served at the following positions in the meal:
1. Salads can be served at the following positions in the meal: a. appetizer b. main dish c. accompaniment d. dessert
2. Six attributes of a salad are:
2. Six attributes of a salad are: a. color b. flavor c. texture d. shape e. style f. nutritive value
3. Six nutrients contributed by salads are:
3. Six nutrients contributed by salads are: a. vitamins b. minerals c. carbohydrates d. protein e. water f. fats
4. Four fruits that are good sources of Vitamin C are:
4. Four fruits that are good sources of Vitamin C are: a. oranges b. melons c. berries (Strawberries, blackberries, raspberries) d. grapefruits
5. Four vegetables that are good sources of Vitamin A are:
5. Four vegetables that are good sources of Vitamin A are: a. broccoli b. carrots c. spinach d. kale
6. Seven salad types are:
6. Seven salad types are: a. tossed b. mixed c. arranged d. cooked e. molded f. layered g. frozen
7. Five types of lettuce are:
7. Five types of lettuce are: a. iceberg b. leaf c. Boston d. bibb e. romaine
8. Four greens other than lettuce are:
8. Four greens other than lettuce are: a. spinach b. cabbage c. endive d. escarole
9. Four fruits appropriate for salads are:
9. Four fruits appropriate for salads are: a. apples b. bananas c. grapes d. raisins
10. Four vegetables, other than greens, appropriate for salads are: a. carrots b. broccoli c. alfalfa sprouts d. peppers
11. Four dairy products appropriate for salads are: a. yogurt b. cheeses c. cottage cheese d. sour cream
12. Four meat or meat alternates appropriate for salads are: a. bacon b. nuts c. eggs d. tuna
13. Four interesting garnishes for salads are: a. parsley b. raisins c. cherry tomatoes d. mandarin oranges
14. Dressings serve four purposes: a. flavor b. bind ingredients c. blend ingredient flavors d. marinate ingredients
15. The three basic types of dressings are: a. mayonnaise b. salad dressing – Example: Miracle Whip c. French dressing
- Slides: 25
