KING OF THE DISHES

IT CONTAINS LIGTH INGREDIENTS AND STIMULATES APPETITE

COMES WITH THE ENTREE

USUALLY HEAVY AS THEY ARE MEANT TO SATISFY THE APPETITE

TO BALANCE THE TASTES OF THE PRECEDING COURSES

THIS INVOLVES CARROTS, CUCUMBERS, ONIONS, TOMATOES, AND RADISHES. LOT OF INGREDIENTS THAT CAN BE ADDED, SUCH AS; MASHED POTATO, PASTA, OLIVES, EGGS, CHEESE, MEAT OR EVEN SHRIMPS

AS THE NAME SUGGESTS, THIS TYPE OF SALAD IS BOUND TO STAY TOGETHER. THIS SALAD IS MADE OF SIMPLE BASES, BUT THE DRESSING USED IS THICK AND BINDING. MAYONNAISE ARE THE DRESSING USED. FOR INSTANCE EGG SALAD, TUNA SALAD AND CHICKEN SALAD.

ALSO KNOWN AS THE MAIN COURSE SALAD OR ENTREE SALAD. IT MAY CONTAIN CHICKEN PIECES AND SEAFOOD

THIS IS A PRETTY COMMON DELICACY WHICH INVOLVES FRUIT INSTEAD OF VEGETABLES. FRUIT SALAD IS VERY SWEET AND TASTE AND CAN BE MADE FROM FRESH OR CANNED FRUIT.

THIS IS AGAIN SWEET SALAD THAT IS SERVED AS A DESSERT, IT COMPOSES OF SOME JELLIES, WHIPPED, CREAM WAFERS AND SOME FRUITS

THIS IS A KIND OF SALAD COMPOSED PRIMARILY OF CHOPPED CHICKEN MEAT AND A FAT BASED BINDER SUCH AS MAYONAISSE OR SALAD DRESSING

THIS IS A SALAD DRESSING CONSISTING PRIMARILY AND MINIMALLY SHREDDED, RAW, WHITE CABBAGE.

THIS IS PART OF AN AGLO￾AMERICAN TRADITION OF SALAD INVOLVING A HIGH PROTEIN OR HIHG-CARBOHYDRATE FOOD MIXED.

A DISH MADE FROM BOILED POTATOES THAT COMES IN MANY VERSIONS IN DIFFERENT REGIONS OF THE WORLD

BLEND TYPICALLY THREE MAIN INGREDIENTS: TUNA, EGGS, AND SOME MAYONAISSE.

are the preferred kitchen utensils used throughout the world to whip and aerate cream, meringue, eggs, and stir light sauces and butter in pans

are used for cutting meat, dicing vegetables, disjointing some cuts, slicing herbs, and chopping nuts.

It is usually smaller and lighter than butchers block, generally made from wood or p

cup that is primarily used to measure the volume of liquids such as water, oil, milk, etc., or to measure powdered substances, like flour, sugar, washing powder, etc.

can tackle the tough and rigorous work of shredding, kneading, dicing and grinding, but it can also blend a combination of ingredients into homogeneous mixtures in a similar fashion as a blender

Is the fastest way to turn a clove of garlic in to small bits

It is a device, usually electrically powered, installed under a kitchen sink’s drain and trap waste into pieces

This is good for holding large volume of vegetables. Or any bulky food item

It should be smooth, preferably stainless steel and with polished edges

It is a double handled and crescent shape, used with a rocking motion to rapidly chop and dice food

It is used to peel the outside skin of the fruit and vegetables

It is used to ensure that cooked food is held at safe temperature until served.

Is a tool that removes excess liquid or water from salad greens, lettuce leaves, or other leafy vegetables