Culinary Review - Dining service, salads, sandwiches

Adding pasteurized eggs to a vinaigrette dressing causes:

• Oil and vinegar to emulsify

• Oil and vinegar to separate

• The mixture to become thinner

• The mixture to have fewer calories

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

• Base

• Body

• Dressing

• Garnish

Which greens are commonly used for cold salads?

• Arugula and bibb

• Kale and bok choy

• Collard and mustard

• Chard and broccoli rabe

A main course salad replaces the:

• Accompaniment

• Appetizer

• Dessert

• Entree

What is the suspension of oil droplets in a liquid?

• Emulsion

• Marinade

• Reconstitution

• Rehydration

What ingredient is used as an emulsifier to make dressing?

• Balsamic vinegar

• Mayonnaise

• Egg yolks

• Olive oil

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

• Arranged around the rim of the plate

• Arranged in order by color

• Attractively arranged

• Similar in color

What are the basic types of salads?

• Appetizer, main course, and dessert

• Appetizer, arranged, dessert, and entree

• Accompaniment, vegetable, fruit, and cheese

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

Which salad requires the MOST precaution to prevent salmonella?

• Chef salad

• Fruit salad

• Green salad

• Chicken salad

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

• Hummus

• Marinade

• Mayonnaise

• Relish