(1) Discuss the importance of salads and their value in the diet.
(2) In planning meals to include salads, what rules should be observed
in order to make the meals balance properly?
(3) Of what value to the salads are the accompaniments often served with
them?
(4) What ingredients used in salads make them satisfactory as
high-protein salads?
(5) How is fat usually supplied in making salads?
(6) What salad ingredients are of the most value for supplying mineral
salts?
(7) To what extent are vegetables and fruits combined in making salads?
(8) Of what value are salads in the use of leftovers?
(9) (a) What is meant by garnishing salads? (b) How may coarse lettuce
be used to advantage for garnish?
(10) (a) Describe the best quality of olive oil. (b) What other kinds of
oils may be used as salad oils?
(11) (a) What ingredients beside oil are included in the making of the
various kinds of salad dressings? (b) What is the value of each?
(12) Describe the ideal condition of ingredients used for salads.
(13) How may salad ingredients be freshened if they have become wilted?
(14) Describe the cleaning of lettuce for salad.
(15) (a) When may a salad serve as a dessert? (b) In making a salad that
contains nuts, when should they be added?
(16) (a) Tell how and why marinating is done. (b) What kind of salads
should always be marinated?
(17) At what time during a meal is the salad served when it is used as a
separate course?
(18) (a) Give several points that must be observed if mayonnaise
dressing is to be successfully made. (b) What utensil is best for the
cooking of boiled salad dressing? Tell why.
(19) (a) Describe the bread that may be used to best advantage for
sandwiches. (b) Into what shapes may sandwiches be cut so that there
will be no waste of bread?
(20) (a) How should butter be prepared for spreading sandwiches? (b) How
may sandwiches be kept moist when they are prepared some time before
they are to be served?