| A | B |
|---|
| Salads can be part of a meal | or the whole meal. |
| Salad items can be either cooked | or raw. |
| Salads can be served warm | or cold. |
| A good salad | has a balance of colour and textures. |
| When you buy things for a salad you should | check for firmness, freshness and lack of insects. |
| Before storing lettuce in the fridge you should | wash it and dry it. |
| Items for a salad could be | green vegetables, tomatoes, pasta and many others. |
| A salad is very | nutritious. |
| All ingredients in a salad | should be fresh and of first quality. |
| There are 4 parts to a salad: | base, body, dressing and garnish. |
| You can classify a salad as simple | or mixed. |
| Composite is another word for | mixed. |
| Vegetables, meats, seafoods, nuts, seeds, pasta, herbs, spices, oils, vinegars and others | are all suitable items for a salad. |
| Suitable leaf vegetables would be: | iceberg, butter, coral, cos, lambs tongue, rocket, mizuna, mignonette, red oak, witlof, radicchio and cress endive. |
| Oils can be of three types: | neutral flavoured, strongly flavoured and herb infused oils. |
| Vinegars can be: | red and white wine, herb infused, or rice vinegar. |
| When ordering you should specify | colour, size and quality. |
| Before buying you should check for | blemishes, excess dirt and insects. |
| Salad items should be stored in a fridge | at 7 - 10 degrees Celsius and 80% humidity. |
| With storage you should rotate | stock daily. |
| FIFO means | first in, first out. That is, use your old stock first. |
| Dressings have four functions: | to add flavour, to moisten ingredients, to aid digestion and to add nutritional value. |
| Dressings can be either | Vinaigrettes or Mayonnaise. |
| When preparing items for salad you should | use careful cuts of the correct size. |
| When preparing items for salad | you should use contrast in colour and texture. |
| When preparing a salad you | should balance the flavours. |
| Salads should be neatly | presented. |
| Japonaise Salad includes: | pineapple, orange, green apple and acidulated cream. |
| Nicoise Salad includes: | tomato, beans, potato, anchovy, capers, black olives and tuna. |
| Acidulated Cream | is cream with lemon juice folded in. |
| Russian Salad includes: | carrot, turnip, beans, peas and mayonnaise. |
| Fish Salad includes: | flaked fish, boiled egg, cucumber, lettuce and vinaigrette |
| Tomato Salad includes: | thinly sliced tomato, lettuce, vinaigrette, sprinkled with onions, chives and parsley. |
| Green Salad includes: | A variety of lettuce leaves tossed with vinaigrette. |
| Green Bean Salad includes: | green beans tossed in vinaigrette. |
