Name ____________________
Date Due:
Received: _______________
CHAPTER 21
SALADS AND SALAD DRESSINGS
Multiple Choice
1. Another name for romaine lettuce is:
(a) cos lettuce.
(b) bibb lettuce.
(c) escarole.
(d) endive.
2. 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
3. Which of the following salads is made with apples, celery, and walnuts?
(a) Perfection Salad
(b) Salade Niçoise
(c) Jellied Fruit Salad
(d) Waldorf Salad
4. A well-prepared appetizer salad should ___________.
(a) stimulate the appetite
(b) not be so large as to be filling
(c) put the customer in a good frame of mind for the rest of the meal
(d) all of the above
5. A main course salad should __________.
(a) contain some protein ingredients
(b) be large enough to serve as a full meal
(c) offer enough variety on the plate to be a balanced meal
(d) all of the above
6. Iceberg lettuce __________.
(a) wilts faster than other greens
(b) is the most popular salad ingredient
(c) is seldom mixed with other greens because of its distinctive flavor
(d) all of the above
7. Which of the following is a mixture of tender, young baby lettuces?
(a) mâche
(b) treviso
(c) arugula
(d) mesclun
8. Which of the following is not one of the four basic parts of a salad?
(a) base
(b) border
(c) garnish
(d) dressing
9. 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
10. A chef's salad is an example of a _____ salad.
a. gelatin
b. cooked
c. vegetable
d. combination
11. 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 the above
12. Which of the following is the best order for arranging items along a salad bar?
a. plates → crackers and breads → mixed greens → dressings → condiments
b. condiments → crackers and breads → dressings → plates → mixed greens
c. plates → mixed greens → condiments → dressings → crackers and breads
d. mixed greens → dressings → plates → condiments → crackers and breads
13. Salad dressings are __________.
a. sometimes considered cold sauces
b. serve the same functions as sauces
c. liquids or semiliquids used to flavor salads
d. all of the above
14. Salad dressings and sauces both __________.
a. enrich
b. add flavor
c. add moisture
d. all of the above
15. Of the following oils, __________ oil has the most distinctive taste.
a. corn
b. olive
c. soybean
d. safflower
16. Extravirgin olive oil __________.
a. is an example of a winterized oil
b. is made from the first pressings of olives
c. is often used in the restaurant business because of its relatively low cost
d. is a blend of two or more grades of olive oil
17. __________ vinegar is aged in wooden barrels.
a. Cider
b. Sherry
c. Distilled
d. Balsamic
18. __________ vinegar is usually preferred for the best-quality oil-and-vinegar dressings.
a. Wine
b. Cider
c. White
d. none of the above
19. A uniform mixture of two unmixable liquids is known as a(n) __________.
a. aspic
b. emulsion
c. cooked dressing
d. none of the above
20. A temporary emulsion (such as a simple oil and vinegar dressing) __________.
a. must be shaken before it is served
b. will separate soon after it has been shaken
c. will take longer to separate the longer or harder it is beaten or shaken
d. all of the above
True/False
21. Stainless steel knives are best for cutting salad ingredients.
22. Cooked foods to be mixed with mayonnaise must be chilled before mixing.
23. Canned pineapple should not be added to gelatin salads, because the gelatin will not set.
24. To make mayonnaise, you may use up to one cup (250 mL) of oil per large egg yolk.
25. All ingredients for making mayonnaise should be thoroughly chilled before production is begun.