Busy. Please wait.
or

show password
Forgot Password?

Don't have an account?  Sign up 
or

Username is available taken
show password

why


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
We do not share your email address with others. It is only used to allow you to reset your password. For details read our Privacy Policy and Terms of Service.


Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
Don't know
Know
remaining cards
Save
0:01
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
Retries:
restart all cards
share
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

Salads & Fruits

salads, fruits, and vegetables information

QuestionAnswer
BLANCH to dip into boiling water, making the skins of the fruit easy to remove or to precook
BREAK to divide lettuce or other salad greens into pieces
CHOP to divide into random pieces with a sharp knife
CORE to remove the seeds and core of an apple
CUBE to cut into pieces of uniform size and shape
CUT to divide food into small pieces
DICE to cut into small cubes, usually less that ½ inch
EMULSION a mixture in which oil particles are held in suspension in their associated liquids
EMULSIFYING AGENT a product that when added to an emulsion will keep the oil in permanent suspension; prevents separation
GARNISH to add a decoration to a food to make it more attractive; may add nutritional value to salads
GRATE to form tiny flakes by rubbing food with pressure against a grater
HULL to remove the stem and cap from; also, to remove husks and silk from corn
JULIENNE to cut foods, such as potatoes, cheese, meats and carrots into thin strips
MARINATE to let food stand in a mixture, such as an oil mixture like French dressing
MINCE to cut or chop into very small pieces
PARE to cut off the outside covering with the aid of a knife
PEEL TO strip off the outside covering without using a knife (ex. Banana)
PIQUANT zesty flavor
PIT to remove the stone or seeds from fruit
RUSTING the formation of brown spots on salad greens due to improper handling and storage
SALAD any cold dish of meat, poultry, fish, fruit, dairy product, or vegetables, served singly or in conbination, usually with some form of dressing
SALAD GREENS leafy parts of plants which may be used alone or in a combination to form a green salad
SCRAPE to remove the skin by rubbing it with the sharp edge of a knife
SHRED to cut into narow strips with a knife or shredder
SLICE to cut across in flat pieces
TEAR to separate salad greens into pieces
TEMPORARY EMULSION emulsion that separates soon after mixing
TOSS to mix lightly by lifting the ingredients with a fork to avoid bruising the vegetables or fruits
UNMOLD to loosen and remove form a container
Appetizer food or drink generally served before a meal which stimulates the appetite; should be appealing and light in character
Side Salad A salad served to accompany the main dish
Main course salad The main course is the meal and should be a resonable combination of meat, poultry, fish, fruit, vgetable, dairy, gelatin, or pasta products
Separate course salad seperate course after the main course
Dessert Salad Sweet in character, composed of fruits, nuts, dairy products, and gelatin, may be molded or frozen
Characteristics of Quality Salads Fresh, eye appealing, combined texture, multi-colors, height, food drained, food not overcooked, all food is identifiable, properly chilled, and served on a cold plate.
Unripe fruits, melons, and tomatoes Fruits that may be stored at room temperature until ripened, then refrigerated
Bananas Should not be refrigerated since it tends to darken without ripening
To ripen tomatoes place them in a dry, dark area out of the sun; strong sunshine may rot them
Melons Give off a characteristic ordor and should not be stored near butter or other products which may absorb their ordor or flavor
Melons that have been cut will absorb odor and should not be stored near strong flavored vegetables such as cabbage.
Created by: mlbevins