Deck 25: Fruits

Question 1

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

A)50 mL
B)100 mL
C)200 mL
D)280 mL

Answer 1

C

Question 2

The popular salad mixture of baby lettuces is called:

A)mesclun
B)lactuca
C)cos
D)micro greens

Answer 2

A

Question 3

Which type of salad has an elegant look and is prepared in an artistic fashion?

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

Answer 3

C

Question 4

Generally,how many heads of lettuce are there in a case?

A)6
B)24
C)12
D)8

Question 5

Bound salads are frequently made with:

A)mayonnaise
B)starchy ingredients
C)chopped chicken or tuna
D)any of the above

Question 6

The lettuce that outsells all other varieties combined is:

A)leaf
B)romaine
C)baby
D)iceberg

Question 7

Many flowers and blossoms are toxic,especially those grown from:

A)trees
B)squashes
C)bulbs
D)calendulas

Question 8

What type of cabbage is known as rocket?

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

Question 9

What is the name given to salads that are first simmered in a marinade flavoured with lemon juice and olive oil,and then served cold?

A)Italian
B)cressonnière
C)Portuguese
D)à la grecque

Question 10

What is the standard ratio of oil to vinegar for making vinaigrette?

A)1:1
B)2:1
C)3:1
D)3:2

Question 11

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

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

Question 12

Which of the following is not a type of chicory?

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

Question 13

Which of the following dressings is most appropriate for a salad made of baby lettuces?

A)Caesar
B)vinaigrette
C)cucumber
D)green goddess

Question 14

All salads are low in fat.

Question 15

What is basic French dressing made with?

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

Question 16

Which of the following is a composed salad?

A)tuna salad
B)tomato salad
C)potato salad
D)Niçoise salad

Question 17

Which is a butterleaf lettuce?

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

Question 18

The standard ratio of oil to vinegar for preparing basic vinaigrette is 3 to 1.

Question 19

Salad greens should be stored at ____________ temperatures than other vegetables are.

A)much warmer
B)similar
C)lower
D)higher

Question 20

The green with tiny,peppery-tasting leaves is called:

A)watercress
B)lola rosa
C)sorrel
D)arugula

Question 21

A salad may be defined as one or more foods accompanied or bound by a dressing.

Question 22

Lola rosa is a common component of mesclun.

Question 23

Hard vegetables are often __________ prior to being added or made into salads.

Question 24

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

Question 25

A salad composed of cooked meat,poultry or fish,and combined with a dressing is referred to as a ____________ salad.

Question 26

Emulsified vinaigrette is thinner and lighter than basic vinaigrette is.

Question 27

Salad greens should be stored in cold water before service.

Question 28

Cos is another name for romaine lettuce.

Question 29

Radicchio is a bright,reddish sweet lettuce.

Question 30

___________ is the emulsifier used in making mayonnaise

Question 31

Salad greens should be stored 1 to 2 degrees colder than other vegetables are.

Question 32

Mayonnaise is an ______________ sauce.

Question 33

The simple rule when choosing salad dressing is that the more ___________ the texture and flavour of the greens or ingredients,the _____________ the dressing.

Question 34

There are four components to a composed salad: the ____________,the _____________,the _________,and the _____________.

Question 35

Mayonnaise and mayonnaise-based dressings are,generally,more suited to hardy greens.

Question 36

All salad greens should be torn by hand.

Question 37

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

Question 38

________ is the most common of all lettuce varieties in Canada.

Question 39

___________ lettuce grows in bunches.

Question 40

Boston and bib are the least popular lettuces.

Question 41

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

Question 42

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

Question 43

Traditionally,____________ eggs are used to prepare Caesar salad.
ESSAY: Write your answer in the space provided or on a separate sheet of paper.