Deck 25: Salads and Salad Dressings

Question 1

What is basic French dressing made with?

A) oil and vinegar
B) mayonnaise, tomatoes and vinegar
C) oil, vinegar and seasonings
D) tomatoes, oil and vinegar

Answer 1

C

Question 2

The type of dandelion used in salads is not related to the weed that grows in yards.

Answer 2

False

Question 3

Which of the following is NOT a type of chicory?

A) baby red oak leaf
B) frisée
C) Belgian endive
D) escarole

Answer 3

A

Question 4

Mayonnaise and mayonnaise-based dressings are appropriate for hardy greens only.

Question 5

Which of the following fruits must be cooked before using them in gelatin salads?

A) kiwi
B) papaya
C) mango
D) all of the above

Question 6

When making mayonnaises, about how much oil can be added per egg yolk?

A) 7 ounces
B) 10 ounces
C) 1/4 cup
D) 1/2 cup

Question 7

All salads are low fat.

Question 8

What are bound salads frequently made with?

A) chopped chicken or tuna
B) cooked grains
C) mayonnaise
D) any of the above

Question 9

In general, what component of a composed salad are the greens?

A) garnish
B) binder
C) body
D) base

Question 10

What is the green with tiny, peppery-tasting leaves?

A) watercress
B) sorrel
C) arugula
D) Lola Rossa

Question 11

All salad greens should be torn by hand.

Question 12

Which type of salad has the most formal plate presentation?

A) bound
B) composed
C) tossed
D) dressed

Question 13

Which is a butterhead lettuce?

A) romaine
B) green leaf
C) iceberg
D) Boston

Question 14

Salad greens should be stored 6°F to 12°F colder than other vegetables.

Question 15

Which family of bitter greens is suitable for eating raw or cooked?

Question 16

Fruit salads, whether tossed or composed, can be served with dressing.

Question 17

What is the popular salad mixture of baby lettuces called?

A) mesclun
B) microgreens
C) laitue
D) cos

Question 18

Any garden flowers make an economical and colorful garnish for composed and tossed salads.

Question 19

What type of cabbage is known as rocket?

A) mâche
B) arugula
C) radicchio
D) dandelion

Question 20

An emulsified vinaigrette is thinner and lighter than a basic vinaigrette.

Question 21

When making a gelatin salad, what steps can be taken to ensure that the pieces of food are evenly distributed?

Question 22

What type of dressing is best suited for tender greens?

Question 23

What is the best way to determine the correct ratio of oil to vinegar in a vinaigrette?

Question 24

What are two reasons why greens should be well-dried after washing?