TLE

• Types of Salds (ENUMERATE!)

  Bound Salad

  Dinner Salad

  Fruit Salad

  Dessert Salad
• Components of Salad (ENUMERATE!)

  Base

  Body

  Dressing

  Garnish
• The Main Types Of Salads (ENUMERATE!)

  Appetizer Salad

  Main Dish Salad

  Accompaniment Salad

  Dessert Salad
• Nutrients in a Salad (ENUMERATE!)

  Minerals

  Vitamins

  Fiber

  Protein

  Carbohydrates

  Fats
• It was known before Appetizer and it was originally meant to be a Alcoholic Beverage served after a Meal?

  Aperitifs
• Who introduced Appetizers as a buffet in the early third century?

  Athenians
• It is the synonym for Hors D'oeuvre, and was first used in the US and England Simultaneously in the 1860's.

  Appetizer
• Physicians recommended eating small morsels of salty meats prior to a meal to ensure proper digestion in this Period. (Hint: This period was Discussed in AP and Mapeh.)

  Renaissance
• These Appetizers are served hot and expected to be consumed as soon as they are served.

  Hot Appetizers
• The foundation of which the body of salad is portioned.

  Base
• Used to blend the ingredients and add flavor.

  Dressing
• Kinds of Dressing (3 mentioned in Dressing)

  Mayonnaise

  Vinaigrette

  Acidoated Cream
• Attempts to provide eye appeal and make salad more attractive, it is the Final Touch.

  Garnish
• It is the main part of the Salad.

  Body
• It is a small conservative salad and served before the main course.

  Appetizer Salad
• It is a Large Salad with lots of greens and contains 4 of 6 nutrients and must be substantial and satisfying.

  Main Dish
• It is made of Fruit, Gelatin, or Fruit Mixture, it is also Sweetened, Molded, and Frozen.

  Dessert Salad
• It is Served along the Main Course, it may vary in size depending on the dish.

  Accompaniment Salad
• It is necessary for body functions and good health.

  Vitamins
• It is for Structure, body-fluid regulation, it is both provided by fresh fruits and vegetables.

  Minerals
• Helps with good digestion, and will regularly help reduce the risk of cancer and reduce cholesterol levels.

  Fiber
• Sources of Fiber (ENUMERATE!)

  Legumes

  Vegetables

  Fruit

  Whole Grains
• Helps Tissue repair, maintenance, and growth.

  Sources: Meat, Fish, Poultry, and Cheese.

  Protein
• It is the preferred fuel for the body.

  Carbohydrates
• It is a fuel for the body.

  Fats
• It is held together with a binding agent like mayonnaise or a thick dressing.

  Bound Salad
• Main course salads, may contain small pieces of poultry, seafood, or steak.
• A Dish consisting of various kinds of fruits, sometimes served in a liquid, either juices or a syrup.

  Fruit Salad
• Dishes made with Jellos, whipped toppings, fruits, vegetables.

  Dessert Salad
• 6 Sources of Nutrients in a Salad.

  Meat

  Fish

  Eggs

  Poultry

  Vegetables

  Cheese
• Where is the fork placed in Appetizer Salad?

  Left Outside
• Where is the Fork placed in a Main Dish Salad?

  Right Inside
• Sources of Fats BMOL (ENUMERATE!)

  Butter

  Margarine

  Oil

  Lard
• Two Appetizers

  Hot Appetizers

  Cold Appetizers
• Made out of thin slices of bread, may be toasted, sauteed.

  Canape
• Made out of thin slices of bread, may be toasted, sauteed?

  Canape
• Are popular accompaniments to potato chips, crackers, and raw vegetables?

  Chips and Dips
• Usually juices of orange, pineapple, grapefruit or tomatoes served with cold sauce or salad dressings.

  Cocktails
• Foods that can be picked up and eaten with fingers?

  Finger foods
• A small portion of highly seasoned foods, it is a combination of Canapes, olives, stuffed celery, pickled radishes and fish?

  Hor D'Oeuvres