Culinary Arts 1- Unit 3.0 Review

Front

Which are frequently used as flavor-adding greens? Options: arugula, mizuna, chicory, and kale, kale, croutons, arugula, and chicory, iceberg, celery, mizuna, and red leaf, artichokes, arugula, red leaf, and chicory

Back

arugula, mizuna, chicory, and kale

Front

An example of a tea or finger sandwich is: chicken salad on a small closed sandwich., meat and cheese on a large sandwich bun., three pieces of bread with meat in between., smoked salmon on one small slice of rye bread.

Back

chicken salad on a small closed sandwich.

Front

What is a suspension of oil droplets in a liquid?

Back

emulsion

Front

Arugula, endive, and sorrel are examples of: dressings., emulsions., greens., salads.

Back

greens.

Front

Which greens are commonly used for cold salads? Options: arugula and Bibb, kale and bok choy, collard and mustard, chard and broccoli rabe

Back

arugula and Bibb

Front

A thin coating on one side of the sandwich bread, used to seal the surface of the bread, is:

Back

spread.

Front

What emulsifying agent is added to an emulsion dressing to permanently suspend the oil in the liquid so that the dressing remains thick and creamy? Options: binder, clarifier, gluten, thickener

Back

binder

Front

When preparing a sandwich, which component prevents the sandwich from becoming soggy and adds flavor? Options: bread, condiment, filling, spread

Back

spread

Front

When preparing a club sandwich, how should it be finished for plating and service? Options: served hot with au jus, dusted with powdered sugar, garnished with lettuce and tomato, held in place with toothpicks and cut into triangles

Back

held in place with toothpicks and cut into triangles

Front

Salads served alongside the main course of the meal are known as:

Back

accompaniment salads.