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Q2 Periodical Reviewer (part 4)
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What ratio of oil and Vinegar is needed in preparing a basic vinaigrette?
3:1    (3 parts oil to 1 part vinegar)
It is a part of plated salad which has cup-shaped leaves of lettuce and gives height to the salad.
base or under Liner
What liquid or semi- liquids are used to flavor salad?
salad dressing
Which of the following considerations is essential in choosing ingredients for high quality salads? (texture & color, crispiness & taste, freshness & variety, quality & quantity )
freshness and variety
Which of the following procedures for quantity green salad production is the last step to do?
Add dressing before serving.
Includes variety of items like cucumber pickles, olives, and preserved fruits and vegetables. (starts with the letter R )
relish
Salads that can be served as a full meal because it contains substantial portion of poultry, meat, seafoods, fruits, and vegetables.
main course salad
These salads must be very light without filling, mayonnaise and sour cream must be avoided.(green salad, main course salad,separate course salad )
separate course salad
This kind of salad must balance and harmonize with the rest of the meal, like any other side dish. (accompaniment salad, bound salad, Side dish salad))
accompaniment salad
It is used to mix dressings, marinate ingredients, and hold separate elements of salad before assembling.
mixing bowl
It is used for salad toppings to be broiled. (baking pan ,grill pan, microwave, oven)
grill pan
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