ProStart 2 Chapter 4

The garde-manger is the person responsible for preparation of which items in the kitchen

• Cold food and cold plate presentations

• Sandwiches and hot breakfast items

• Yeast breads, rolls, and pastries

• Stocks, soups, and sauces

Bound salads are made from primary ingredients such as

• Fresh greens

• Frozen vegetables

• Canned fruits

• Cooked pastas

A small amount of potato salad would be appropriate as which type of salad

• Main course

• Intermezzo

• Accompaniment

• Dessert

The four basic parts of a salad are

• Lettuce, meat, cheese, and dressing

• Lettuce, garnish, base, and dressing

• Base, body, garnish, and olives

• Base, body, garnish, and dressing

Which raw enzyme-containing fruit dissolves gelatin?

• Pineapple

• Cherry

• Orange

• Plantain

The most appropriate salad green to match with vinaigrette dressing made from walnut oil and balsamic vinegar is

• Curly endive

• Iceberg

• Romaine

• arugula

The function of garnish in salad is to be

• Decorative

• Compliments taste while enhancing appearance

• Re-purposing the leftovers

• Base for a salad

What dressing should be used in a chicken salad

• Emulsified vinaigrette

• Vinaigrette

• Mayonnaise

• Suspension mixture

The binding agent in mayonnaise is

• Egg yolks

• Cornstarch

• Oil

• Cream