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a combination of vegetables fruits and often raw also pasta legumes eggs or grains mix salads incorporating meat poultry or seafood and other ingredients accompanied with a dressing.
salad
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French term for Salad
sallade
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Vulgar latin means salted
salata
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from the word salata means salt
sal
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salad in 14th century
sallet
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a solution of a salt in a water
brine
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meaning time of youthful inexperience
salad days
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referring to a buffet style serving of salad ingredients
salad bar
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year salad bar appear in american english
1937
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Salad Greens
iceberg lettuce, romaine lettuce, boston lettuce, Biff Lettuce, napa cabbage, spinach, sproats
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Vegetables ( Raw )
avocado, bean sprouts, broccoli, cabbage, carrots, cauliflower
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Vegetables ( cooked, pickled, and canned )
asparagus beach carrots cauliflower corn pimientos
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starches
dried beans
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Fruits
apple
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protein foods
meat
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miscellaneous
gelatins
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dressing
mayonnaise olive oil lemon juice balsamic vinegar
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seeds/nuts
sesame seeds walnuts almond sunflower seeds
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herbs
cilantro parsley sage rosemarie thyme
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also known as toss salad the main ingredients are clean leafy vegetable like cabbage and lettuce
green salad
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the main ingredients are vegetable and starchy items that can also form the body of a salad
vegetables grains legumes and pasta salads
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also known as cook salad it has ingredients that are cooked then cooled truly before mixing them with dressing like mayonnaise
bound salads
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contain mostly of fruits rather than vegetable
fruits salads
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made by arranging two or more ingredients attractively on a plate
composed salads
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made by arranging or more ingredients attractively on a plate made with sweetened prepared mixes with artificial color and flavor
gelatins salads
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stimulate the appetite without giving a feeling of fullness and serve before the main course of the meal
appetizer salads
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our side dishes survey the main course
accompaniment salads
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it should be larger enough to serve as a full moon and should be large enough to serve as a full meal and should contain a substantial portion of protein
main course salads
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these are light salad served after the main course to cleanse the palette refresh the appetite and provide a break before the dessert
separate course salads
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these are usually sweet and serve in the last curse of the meal
dessert salads
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refers to the layer of ingredients placed on the plate to define salad and to provide color
base
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comprises of the main ingredients of the salad and considered as the focal point of the presentation
body
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it enhances the flavors of the ingredients improves palatability and helps digestion
dressing
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a decorative item that adds i appeal to the finished product and it stimulates the diners appetite
garnish
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liquid or semi liquid used to flavor salads
salad dressing
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should have mild sweet flavor
oil
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should have a good clean sharp flavor
vinegar
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substitute for vinegar
lemon juice
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an essential ingredient in mayonnaise and other emulsifier
egg yolk
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fresh herbs are preferable to dried herbs
seasoning and flavoring
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vinaigrette
oil and vinegar