| A | B |
|---|
| 3 major salads | green, side, composed |
| a fresh concoction of seasoned herbs and lettuces enjoyed by ancient greeks and romans | herba salata |
| "salad" was derived from the word "___" by the Romans | salt |
| for a green salad, careful selection of appropriate ___ of greens and dressing is crucial | pairing |
| 5 types of greens | 1) mild 2) spicy 3) bitter & chicories 4) prepared mixes 5) herbs & flowers |
| 4 categories of mild greens | 1) iceberg 2) butterhead 3) loose leaf 4) romaine/COS |
| in bitter greens & chicories are characterized by a distinctive ___ flavor | bittersweet |
| 7 categories of bitter greens & chicories | 1) Belgian endive 2) dandelion,mustard,beet,swiss chard,collard greens 3) escarole 4) curly endive-chicory 5) frisee 6) radicchio 7) treviso radicchio |
| Spicy greens have a distinct ___ or ___ flavor. | pepperiness or assertive |
| the ___ the spicy greens are, the less spicy they taste | younger |
| 5 categories of spicy greens | 1) amaranth 2) arugula 3) watercress 4) mizuna 5) tat-soi |
| 3 reasons to use prepared mixes of greens | 1) convenient 2) pre washed 3) trimmed |
| 3 most common categories of prepared mixes | 1) mesclun 2) oriental 3) baby |
| examples of herbs to use | young basil, chives, small mint leaves, chervil, leaf parsley |
| 2 groups of edible flowers | garden and herb |
| 4 proper steps in dressing a salad | 1) put greens in bowl 2) ladle dressing over using 1-2 ounces 3) toss greens with dressing 4) garnish and season |
| 4 steps for caring for greens | 1) rinse 2) dry 3) store 4) cut or tear into bite-sized pieces |
| 5 categories of side salads | 1) vegetable 2) potato 3) pasta/grain 4) legume 5) fruit |
| make a composed salad by carefully ___ items on a plate rather than tossing them together | arranging |
| 4 items to remember | 1) consider how well items go together 2) repetition of color or flavor 3) no overwhelming flavor from one item 4) arrange so texture and color are attractive |
