Tle q3

• a cold dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar or other dressing

  Salad
• the word salad originates from the French word

  Salade
• they are often composed of green leafy vegetables such as lettuce and spinach

  Green salad
• green salad is also called

   Garden salad
• this lettuce has dark green leaves and contains much more beta carotene than paler types

  Romaine lettuce
• this is a pale long salad leaf vegetable and is rich in vitamin B, has a slightly bitter taste, but the leaves are crispy

  Chicory
• a round and compact shape with pale green leaves and not much taste, it is a good source of folate

  Iceberg
• small leaves similar to watercress in appearance, fresh leaves are sweeter and taste

  Lambs lettuce
• These protect the heart and reduce blood pressure.

  Flavonoids
• Green leaves with a red color at the tip

  Lol love Rosso
• Lollo Rosso is also called

  Corals
• One of the healthiest salad leaves

  Lollo rosso
• red type of chicory that looks like a small cabbage, it is very bitter in flavour and should be mixed with other leaves

  Radicchio
• they have a delicate taste, but are very rich in iron, potassium, calcium and vitamins a, b, c and k

  Spinach
• the leaves are dark and full of iron and calcium, and they are quite strong tasting

  Watercress
• 4 main types of lettuce

  • Crisphead
  • Butterhead
  • Loose-leaf
  • Romaine
• composed of raw vegetables such as cucumbers, tomatoes, peppers, onions, carrots, celery and the like

  Vegetable salad
• ingredients are arranged and tossed in the bowl mixed with a thick dressing like mayonnaise

  Bound salad
• These salads are composed of meat seafoods and fish as main ingredients

  Main course salad
• main course salad is also known as

  dinner salad or entree salads
• these are salad made up of fresh and canned fruits, usually chilled before serving

  Fruit salad
• these salads are often sweet made up of gelatine and whipped cream

  Dessert salad
• good quality with sharp sturdy stainless steel blades and with handles that securely attached

  Knife
• when preparing a recipe that contains both meat and vegetables requiring cotton use one board exclusively for the other

  Cutting board
• a kitchen tool consisting of a slotted metal blade attached to a handle used to remove peels of a certain vegetables

  Peeler
• these are for zesting fruits

  Citrus zester
• kitchen utensil used to grate foods

  Grater
• Grater is also know as

  Shredder
• the greater the shredder was invented by who in the 1540s?

  Francois Boullier
• used for salad toppings to be broiled or grilled

  Grill pan
• a slotted basket that is made to spin by hand

  Salad spinners
• used to mix dressingdressings, marinate ingredients, hold separate elements of a salad and used 2 mix all the ingredients together

  Mixing bowls
• big salad bowls grasp lang gradients of salad, no matter how slippery and thus making tossing easier

  Salad servers
• this can be served as appetizers to simulate appetite as the first course of the meal

  Light salada
• they can be a main course if the main ingredients include

  Meat
• Nutritional benefit

  • Vitamins
  • Minerals
  • Fiber
  • ProteinProtein
  • Carbohydrates
  • Fats
• A bed of leafy Greens properly caught and laid on top of the plate

  Base
• mean ingredients of the salad, which is the main attraction

  Body
• gives the salad it's flavor, it is the sauce thatthat enhances it's natural flavor

  Dressing
• consist of food elements that add form texture and color

  Garnish