Mr Shi

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Chapter 5

Salads – Manga mata
Chapter outline
Salads
Activity Level 2 Level 3 Level 4 Activity Activity 186 187 189 192 194 194

Convenience products Answers

195 197

185

Activity
Identify the pictured salad items by applying the correct name from the boxed list. buttercrunch, baby spinach, cos, cosberg, green coral, green oak, endive, iceberg, mizuna, mesclun, puha, radicchio, red mustard, red oak, rocket, red coral, red chard, sorrel, watercress, witloof

a.

b.

c.

d.

e.

f.

g.

h.

i.

j.

k.

l.

m.

n.

o.

p.

q.

r.

s.

t.
See p. 197 for answers

186

CHAPTER 5 Salads – Manga mata

Activity

Salads: Level 2
1 Name four salad classifications.

2 3

What is another name for compound salad? Which of the following could be used in a fresh green salad? (More than one answer is possible.) lettuce, spring onion, tomato, broad beans, rocket, sorrel, bay leaves, bok choy, spinach, asparagus, parsley, eggplant, radicchio, snow peas

4

Classify each of the listed salads as either a simple or a compound salad. (Refer recipes TNZC, Chapter 5.) green salad, bean salad, tabbouleh, beetroot salad, Caesar salad, potato salad, rice salad, tomato salad, coleslaw, asparagus salad

5

Name four cooked vegetables that are commonly used for salads.

6

Name six food types commonly used as the base for compound salads.

7

What food safety precaution must be taken before starting to chop salad vegetables?

8

Describe two important points for storing salads in the refrigerator.

9

Explain how salads on a buffet should be replenished when running low.

10 How many daily servings of fruit and vegetables are recommended by the New Zealand Dietary Guidelines?

187

CHAPTER 5 Salads – Manga mata

Salads: Level 2

11 Why are raw salads healthy for the human bowel?

12 What other health benefits do raw salads provide?

13 What item of equipment can help to dry salad leaves after washing? 14 Which salad dressing is made with (a) (b) vinegar, oil and egg yolks? vinegar and oil?

15 Oil and vinegar are two items that don’t normally mix; however, in mayonnaise they do stay mixed together. Explain why this is so.

16 Complete information on the quality of mayonnaise. (a) (b) (c) Consistency should be: Colour should be: Taste should be:

17 Which of the following salads would be most suitable for using mayonnaise as a dressing? (a) (b) (c) (d) (a) (b) (c) (d) Potato, beetroot, coleslaw Green, beetroot, coleslaw Potato, coleslaw, smoked chicken Coleslaw, beetroot, smoked chicken 3:1 1:3 2:1 4:1

18 What is the usual ratio of oil to vinegar in vinaigrette?

19 What types of potatoes are best to use in potato salad? 20 Describe how to make a standard tomato salad.

See p. 197 for answers

188

CHAPTER 5 Salads – Manga mata

Salads: Level 2

Salads: Level 3
1 List eight ingredients suitable for inclusion in a mixed green salad.

2 3

What is arugula more commonly known as? Name four edible flowers that make suitable garnishes for salads.

4

Why are compound salads more likely to be the cause of food poisoning than simple salads?

5

Spinach usually carries a lot of surface dirt. Describe how to thoroughly wash the leaves without allowing excessive loss of nutrients.

6

Why is tearing of leaf vegetables preferable to cutting them?

7

A chef finds that green salads prepared earlier for service appear drab and slimy. What is the probable cause of this?

8

Describe two ways in which a warm salad can be made.

9

How many egg yolks are required per litre of oil when making mayonnaise?

10 Name three factors which could result in mayonnaise splitting.

11 Describe two methods of correcting split mayonnaise.

189

CHAPTER 5 Salads – Manga mata

Salads: Level 3

12 List the main ingredients added to mayonnaise to create: (a) (b) tartare sauce cocktail sauce

13 What type of salad...
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