Deck 21: Salad Dressings and Salads

Question 1

Another name for romaine lettuce is

A) cos lettuce.
B) bibb lettuce.
C) escarole.
D) endive.

Answer 1

cos lettuce.

Question 2

Another name for chicory is

A) limestone lettuce.
B) radicchio.
C) loose-leaf lettuce.
D) curly endive.

Answer 2

curly endive.

Question 3

Which of the following has a tightly packed pointed head made up of pale yellow-green to white, crisp waxy leaves with a slightly bitter flavor?

A) cos lettuce
B) Belgian endive
C) witloof chicory
D) both Belgian endive and witloof chicory

Answer 3

both Belgian endive and witloof chicory

Question 4

Broad-leaf endive is also known as

A) escarole.
B) cos lettuce.
C) bibb lettuce.
D) Chinese cabbage.

Question 5

Which of the following kinds of salads is most often served as a lunch main course?

A) vegetable salad.
B) combination salad.
C) green salad.
D) gelatin salad.

Question 6

Which of the following salads is made with green beans, potatoes, lettuce, tuna, and olives?

A) Chef's Salad.
B) Waldorf Salad
C) Salade Niçoise
D) Garden Salad

Question 7

Which of the following salads is made with apples, celery, and walnuts?

A) Panzanella
B) Salade Niçoise
C) Jellied Fruit Salad
D) Waldorf Salad

Question 8

Vinegars used for salad dressings contain approximately ___________.

A) 2% acidity
B) 5% acidity
C) 8% acidity
D) 10% acidity

Question 9

The purpose of a separate course salad is to __________.

A) cleanse the palate
B) stimulate the appetite
C) substitute for a main course
D) provide a satisfying end to a meal

Question 10

Iceberg lettuce __________.

A) wilts faster than other greens
B) is the most common green lettuce
C) is seldom mixed with other greens because of its distinctive flavor
D) all of these

Question 11

Which of the following is a mixture of tender, young baby lettuces?

A) mâche
B) treviso
C) arugula
D) mesclun

Question 12

Arugula is also known as __________.

A) Rocket
B) Rugula
C) Radicchio
D) both Rocket and Rugula

Question 13

Which of the following is not one of the four basic parts of a salad?

A) base
B) border
C) garnish
D) dressing

Question 14

Which of the following describes a good way to prepare and plate salads?

A) Arrange the salad so that it covers the rim of the plate.
B) Use as many different colors of ingredients as you can fit on the plate.
C) Cut salad ingredients in large enough pieces so that customers will be able to identify them.
D) Make sure that the ingredients of a salad lie as flat as possible on the plate so that customers have an easy time picking them up with their forks.

Question 15

When preparing salads, it is important to __________.

A) wash and drain the greens thoroughly
B) arrange them on plates that are not too cold
C) add dressings as soon as possible to prevent wilting
D) be sure that the greens are not exposed to air circulation

Question 16

Bound salads differ from combination and vegetable salads in that they are usually mixed with a(n) __________ during preparation.

A) antioxidant
B) oil and vinegar combination
C) thick dressing, such as mayonnaise
D) warm dressing

Question 17

Which of the following statements about grain and pasta salads is false?

A) Grains for salads should be undercooked, because they will absorb more moisture from the dressing.
B) Cooked grains may be marinated before being included in salads.
C) Pastas and vegetables to be used in the same salad should be cooked separately.
D) Pasta salads should be made with a tart, flavorful dressing to make up for the bland taste of the cooked pasta.

Question 18

Fruit salads can be __________.

A) dessert salads
B) appetizer salads
C) part of combination luncheon plates
D) all of these

Question 19

Chef's Salad is an example of a _____ salad.

A) gelatin
B) bound
C) vegetable
D) composed

Question 20

Which of the following salads is most likely to be served as a main course?

A) simple
B) bound
C) vegetable
D) composed

Question 21

If you were reading a history of gelatin salads, you would find that they are closely related to __________.

A) soups
B) aspics
C) bound salads
D) emulsified salads

Question 22

When maintaining a salad bar, it is important to __________.

A) wipe the edges of dressing containers
B) refill containers before they begin to look depleted
C) clean up the debris that has been scattered by customers
D) all of these

Question 23

Which of the following is the best order for arranging items along a salad bar?

A) plates $\rightarrow$ crackers and breads $\rightarrow$ mixed greens $\rightarrow$ dressings $\rightarrow$ condiments
B) condiments $\rightarrow$ crackers and breads $\rightarrow$ dressings $\rightarrow$ plates $\rightarrow$ mixed greens
C) plates $\rightarrow$ mixed greens $\rightarrow$ condiments $\rightarrow$ dressings $\rightarrow$ crackers and breads
D) mixed greens $\rightarrow$ dressings $\rightarrow$ plates $\rightarrow$ condiments $\rightarrow$ crackers and breads

Question 24

Salad dressings __________.

A) are sometimes considered cold sauces
B) serve the same functions as sauces
C) are liquids or semi-liquids used to flavor salads
D) all of these

Question 25

Salad dressings and sauces both __________.

A) enrich
B) add flavor
C) add moisture
D) all of these

Question 26

Which of the following is not one of the basic types of salad dressings commonly used today?

A) cooked
B) appetizer
C) oil and vinegar
D) mayonnaise-based

Question 27

Of the following oils, __________ oil has the most distinctive taste.

A) corn
B) olive
C) soybean
D) safflower

Question 28

Extra virgin olive oil is __________.

A) an example of a winterized oil
B) made from the first pressings of olives
C) often used in the restaurant business because of its relatively low cost
D) a blend of two or more grades of olive oil

Question 29

__________ vinegar is aged in wooden barrels.

A) Cider
B) Raspberry
C) Distilled
D) Balsamic

Question 30

__________ vinegar is usually preferred for the best-quality oil-and-vinegar dressings.

A) Wine
B) Cider
C) White
D) none of these

Question 31

Which of the following statements is correct about Roquefort cheese?

A) It is a brand name French blue cheese.
B) It is the same as Danish blue cheese.
C) It is produced in Switzerland.
D) It is relatively inexpensive in comparison to other cheeses.

Question 32

The type of lettuce used in Caesar salad is __________.

A) iceberg
B) romaine
C) Boston
D) none of these

Question 33

The following is the correct order for items to be arranged on a salad bar:

A) plates, condiments, mixed greens, salad dressings
B) plates, mixed greens, condiments, salad dressings
C) plates, salad dressings, condiments, mixed greens
D) mixed greens, salad dressings, condiments, plates

Question 34

__________ is the most important emulsified dressing.

A) Italian
B) French
C) Vinaigrette
D) Mayonnaise

Question 35

When making mayonnaise, it is essential to __________.

A) add the oil all at once
B) use highly flavored ingredients
C) have all the ingredients as cold as possible
D) whip the egg yolks well in a bowl before adding oil

Question 36

Two types of salad greens that should not normally be used by themselves are escarole and chicory.

Question 37

Stainless steel knives are best for cutting salad ingredients.

Question 38

Cooked foods to be mixed with mayonnaise must be chilled before mixing.

Question 39

Canned pineapple should not be added to gelatin salads, because the gelatin will not set.

Question 40

Solid ingredients should be mixed with a gelatin mixture as soon as the gelatin has congealed.

Question 41

If lemon juice is added to a gelatin salad, the amount of gelatin may have to be increased.

Question 42

To make mayonnaise, you may use up to 1 cup (250 mL) of oil per large egg yolk.

Question 43

Vinaigrette is a type of permanent emulsion.

Question 44

Cooked salad dressing looks like mayonnaise but often contains no oil and is thickened with starch.

Question 45

Mesclun is a mixture of tender, baby lettuces.

Question 46

Mâche is a bitter, slightly tough salad green that should always be mixed with milder, more tender greens.

Question 47

Radicchio and treviso both have red leaves.

Question 48

Identify the type of lettuce.

A) iceberg lettuce
B) Boston lettuce
C) romaine lettuce
D) Chinese cabbage

Question 49

Identify the type of lettuce.

A) iceberg lettuce
B) Boston lettuce
C) romaine lettuce
D) Chinese cabbage

Question 50

Identify the type of lettuce.

A) iceberg lettuce
B) Boston lettuce
C) romaine lettuce
D) Chinese cabbage

Question 51

Identify the type of lettuce.

A) loose-leaf lettuce
B) escarole or broad-leaf lettuce
C) chicory or curly endive
D) frisée

Question 52

Identify the type of lettuce.

A) loose-leaf lettuce
B) escarole or broad-leaf lettuce
C) chicory or curly endive
D) frisée

Question 53

Identify the type of lettuce.

A) loose-leaf lettuce
B) escarole or broad-leaf lettuce
C) chicory or curly endive
D) frisée

Question 54

Identify the type of lettuce.

A) loose-leaf lettuce
B) escarole or broad-leaf lettuce
C) Boston lettuce
D) frisée

Question 55

Identify the type of lettuce.

A) Belgian endive
B) Chinese cabbage
C) chicory or curly endive
D) frisée

Question 56

Identify the type of lettuce.

A) Belgian endive
B) Chinese cabbage
C) chicory or curly endive
D) frisée

Question 57

Identify the type of lettuce.

A) spinach
B) watercress
C) arugula
D) mesclun

Question 58

Identify the type of lettuce.

A) spinach
B) watercress
C) arugula
D) mesclun

Question 59

Identify the type of lettuce.

A) spinach
B) watercress
C) arugula
D) mesclun

Question 60

Identify the type of lettuce.

A) spinach
B) watercress
C) arugula
D) mesclun

Question 61

Identify the type of lettuce.

A) lola rossa
B) red oak leaf
C) alfalfa sprouts
D) microgreens

Question 62

Identify the type of lettuce.

A) lola rossa
B) red oak leaf
C) alfalfa sprouts
D) microgreens

Question 63

Identify the type of lettuce.

A) lola rossa
B) red oak leaf
C) alfalfa sprouts
D) microgreens

Question 64

Identify the type of lettuce.

A) lola rossa
B) red oak leaf
C) alfalfa sprouts
D) microgreens

Question 65

Identify the type of lettuce.

A) tatsoi
B) mizuna
C) mâche
D) microgreens

Question 66

Identify the type of lettuce.

A) tatsoi
B) mizuna
C) mâche
D) microgreens

Question 67

Identify the type of lettuce.

A) tatsoi
B) mizuna
C) mâche
D) microgreens

Question 68

Identify the type of lettuce.

A) radicchio
B) treviso
C) dandelion greens
D) microgreens

Question 69

Identify the type of lettuce.

A) radicchio
B) treviso
C) dandelion greens
D) microgreens

Question 70

Identify the type of lettuce.

A) radicchio
B) treviso
C) dandelion greens
D) microgreens

Question 71

Identify the fruit.

A) apples
B) pears
C) nectarines
D) mangos

Question 72

Identify the fruit.

A) apricots
B) kumquats
C) nectarines
D) mangos

Question 73

Identify the fruit.

A) bananas
B) kumquats
C) figs
D) mangos

Question 74

Identify the fruit.

A) blackberries
B) blueberries
C) raspberries
D) cranberries

Question 75

Identify the fruit.

A) blackberries
B) blueberries
C) raspberries
D) cranberries

Question 76

Identify the fruit.

A) blackberries
B) blueberries
C) raspberries
D) cranberries

Question 77

Identify the fruit.

A) white currants
B) blueberries
C) raspberries
D) cranberries

Question 78

Identify the fruit.

A) white currants
B) blueberries
C) raspberries
D) cranberries

Question 79

Identify the fruit.

A) strawberries
B) blueberries
C) raspberries
D) cranberries

Question 80

Identify the fruit.

A) strawberries
B) cherries
C) raspberries
D) cranberries