1. Salads

2. 1. Salads can be served at the following positions in the meal:

3. 1.Salads can be served at the following positions in the meal: a. appetizer b. main dish c. accompaniment d. dessert

4. 2.Six attributes of a salad are:

5. a. color b. flavor c. texture d. shape e. style f. nutritive value

6. 3. Six nutrients contributed by salads are:

7. a. vitamins b. minerals c. carbohydrates d. protein e. water f. fats

8. 4.Four fruits that are good sources of Vitamin C are:

9. a. oranges b. melons c. berries (Strawberries, blackberries, raspberries) d. grapefruits

10. 5. Four vegetables that are good sources of Vitamin A are:

11. a. broccoli b. carrots c. spinach d. kale

12. 6. Seven salad types are:

13. a. tossed b. mixed c. arranged d. cooked e. molded f. layered g. frozen

14. 7. Five types of lettuce are:

15. a. iceberg b. leaf c. Boston d. bibb e. romaine

16. 8.Four greens other than lettuce are:

17. a. spinach b. cabbage c. endive d. escarole

18. 9.Four fruits appropriate for salads are:

19. a. apples b. bananas c. grapes d. raisins

20. 10. Four vegetables, other than greens, appropriate for salads are: a. carrots b. broccoli c. alfalfa sprouts d. peppers

21. 11. Four dairy products appropriate for salads are: a. yogurt b. cheeses c. cottage cheese d. sour cream

22. 12. Four meat or meat alternates appropriate for salads are: a. bacon b. nuts c. eggs d. tuna

23. 13. Four interesting garnishes for salads are: a. parsley b. raisins c. cherry tomatoes d. mandarin oranges

24. 14. Dressings serve four purposes: a. flavor b. bind ingredients c. blend ingredient flavors d. marinate ingredients

25. 15. The three basic types of dressings are: a. mayonnaise b. salad dressing – Example: Miracle Whip c. French dressing