|
|
|
4
|
may combine hot with cold on plate
|
|
5
|
should stand straight up
|
|
6
|
a mixture of vinegar and oil
|
|
8
|
usually served as a light salad
|
|
9
|
should include a variety of flavors, textures, and colors
|
|
10
|
popular as main courses
|
|
12
|
should enhance the flavor of the salad
|
|
14
|
usually in casual dining
|
|
|
|
|
|
|
1
|
made from dried, stale bread
|
|
2
|
slice, not hack them
|
|
3
|
once shaken, will split up more to create a green
|
|
4
|
chefs use variations of cooked foods
|
|
7
|
plates help greens stay crisp longer
|
|
11
|
means mess in French
|
|
13
|
can be stabilized with egg or yolk
|
|
|
|
