Mr Shi
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
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