Unit 8 - Garde Manger

Salad dressing are liquids or semi-liquids used to flavor salad. They are sometimes considered cold sauces, and they serve the same function as sauces they-

• enrich

• flavor

• moisten

• all of them

TRUE or FALSE: A uniform mixture of two mixable liquids is called an emulsion.

• True

• False

• Maybe

To add flavor and help stabilize a vinaigrette, a/an _______ is sometimes included:

• acid

• vinegar

• oil

• emulsifier

Which of the following describes the roles of salads fill in modern menus?

• appetizer salads

• accompaniment salads

• dessert salads

• main-course salads

• separate-course salads

TRUE or FALSE: A vinaigrette is a temporary emulsion made by blending oil, acid, and other ingredients until they form a homogeneous sauce.

• True

• False

• Maybe

TRUE or FALSE: A standard vinaigrette ratio is 2 parts oil to 1 part acid (2:1) works well as a starting point.

• True

• False

• Maybe

TRUE or FALSE: Mayonnaise is the most important emulsified dressing.

• TRUE

• FALSE

• MAYBE

TRUE or FALSE: Cooked dressing is made with little or no oil and with a starch thickener.

• True

• False

• Maybe

Which of the following are cold types of cold sandwiches?

• Cold-open faced sandwiches

• Multi-Decker Sandwiches

• Simple Cold Sandwiches

• Wraps

• Tea Sandwiches

What is the primary purpose of a spread?

• Protect the bread from soaking up moisture from the filling.

• To add flavor.

• To add moisture.

• All of them!