TLE Question Part 4

•  What is the best characteristic of mayonnaise? Thick and creamy
• What is used to dissolve unflavored gelatin and to avoid lumping? Cold water
• What ingredient is used in place of or in addition to vinegar in some preparation?  Lemon
• Which structure of a salad is a seasoned liquid or semi liquid added to the body of salad to give added flavor, tartness, moistures and spiciness?   Dressing
• Which of the following salad ingredients should be cooked until completely tender but not overcooked? Starches, pastas and legumes
• Which raw fruits should be avoided to mix in gelatin salad? Pineapple and Papaya
• What does eye appeal to salad imply? Attractive and appetizing
• In what ingredients do poultry, sea foods, cheese, hardboiled egg and luncheon meat belong?   Protein
• Which of the following is a vegetable raw ingredient for salad? Avocado
• What classification of salad usually served to refresh the appetite and provide a break before dessert?  Separate course salad