Culinary Review - Dining service, salads, sandwiches

Front

Adding pasteurized eggs to a vinaigrette dressing causes:

Back

Oil and vinegar to emulsify

Front

Torn romaine or shredded iceberg are examples of which part of the salad?

Back

Base

Front

Which greens are commonly used for cold salads?

Back

Arugula and bibb

Front

A main course salad replaces the: Accompaniment, Appetizer, Dessert, Entree

Back

Entree

Front

What is the suspension of oil droplets in a liquid?

Back

Emulsion

Front

What ingredient is used as an emulsifier to make dressing?

Back

Egg yolks

Front

When assembling a main-course salad, all ingredients should be:

Back

Attractively arranged

Front

What are the basic types of salads?

Back

Appetizer, accompaniment, main course, separate course, and dessert

Front

Which salad requires the MOST precaution to prevent salmonella?

Back

Chicken salad

Front

A thick, smooth dressing made with a permanent emulsion of eggs, oil, vinegar, and seasonings is called:

Back

Mayonnaise