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