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Soup and Salad Study Sheet
Match the type of salad with the description:
__B___ 1. A chef’s salad bowl is an example of
this type of salad.
__A___ 2. Small salad used as a first course.
A. Appetizer Salad
B. Main Dish Salad
__C___ 3. A side dish that goes with the main dish. C. Accompaniment Salad
__D___ 4. Served as a dessert.
D. Dessert Salad
__E___ 5.
The purpose of an appetizer is to:
a. tide you over until the meal is served
b. help to curb your appetite
c. wet your appetite
d. none of the above
e. a and b
__E___ 6.
A main dish salad must contain which nutrient?
a. carbohydrates
b. protein
c. fat
d. vitamin C
e. all of the above
__B___ 7. In a main dish salad, the body of the salad is made up mainly of:
a. fruit
b. greens
c. meat
d. salad dressing
e. none of the above
__B___ 8. In salads other than main dish salads, the body is made up mainly of:
a. fruit
b. greens
c. meat
d. whipping cream
e. none of the above
9. How can you determine the quality of a head of lettuce when purchasing it at
the grocery store?
Green leaves, no rust or brown spots, no wilted leaves, smell.
10. How do you care for the salad greens?
Remove core, wash, refrigerate, remove excess water.
11. List at least five principles in making a salad.
a.
Chill plate.
b.
Make just before serving.
c.
Choose fresh, good quality produce.
d.
Look neat, not labored.
e.
Handle greens as little as possible.
Add dressing last.
Ingredients well-drained.
Toss together.
Serve immediately.
12. Identify the nutrients that you get from eating salads of different types.
Minerals, vitamins, fiber (roughage), protein, carbohydrates.
13. What are some other foods that can be added to lettuce greens to enhance
a salad?
Fruit, nuts, meat, cheese, pasta, carrots, mushrooms, peas,
beans, beets, celery, cauliflower.
14. Soups can be purchased in several market forms, including:
a.
fresh
d.
dried
b.
canned
e.
concentrated
c.
frozen
15. There are two main types of soups depending on the main ingredients used.
a. Soups made from __stock___ or liquid from cooked beef, poultry, fish
or vegetables.
b. Soups made from __milk___ or __cream___ are thickened.
16. Soups served at the first of the meal are called an __appetizer____ and are
generally used to _stimulate the appetite__. They generally contain less food
value.
17. Soups served as the main course are called the __main dish___. They
contain all of the body’s requirements in one dish and are generally filling.
18. Soup is eaten in a __soup___ ___bowl___. It is served on a __plate__.
19. Soup is eaten with a __soup___ ___spoon___. It is larger than a
___teaspoon___ and smaller than a __tablespoon___.
20. Salads are eaten with a __salad___ ___fork___. It is smaller than a
___dinner___ ___fork___.