vocab cht 15

2. describes the point where a sauce or dressing is thick enough to coat a spoon and evenly coat food
6. a temporary mixture of ingredients that eventually separates back into unique parts
7. something added to enhance the appearance of food while also complementing the overall taste
11. large enough to serve as a whole meal.
12. part of a salad that consists of the main ingredients
14. usually sweet and contains fruits, often to sweet to be served at any other time
15. vinaigrettes that have gone through the emulsion process
16. a flavorful mixture that accompanies certain food items
17. made from oil and vinegar
19. from cooked primary ingredients such as meat, poultry, fish, egg, potato, pasta, or rich bond together
21. the thickest and most stable emulsified dressing
22. served with the main course of the meal,

1. from cooked or raw vegetables
3. these types of dressings are normally creamy
4. the ingredients are simply mixed or tossed together prior to planning
5. it incorporates a combination of any of the other four salad types
8. a liquid or semi liquid used to flavor salads
9. from fruits usually using a sweet or sweet and sour dressing
10. usually a layer of salad greens that line the plate or bowl in which a salad will be served.
13. served as an appetizer to the main meal
15. a mixture of ingredients that permanently stays together
18. an ingredient that can permanently bind dissimilar ingredients
20. intended to be a palate cleanser after a rich dinner and before dessert.