Chapter 15: Salads, Dressings, and Dips Exam Prep Questions

The part of the bound salad that holds everything together is the...

• body.

• base.

• garnish.

• dressing

Which part of the salad holds the main ingredients?

• Body

• Base

• Garnish

• Dressing

Which type of food typically makes up the base of the salad?

• Unleavened bread

• A creamy dressing

• Small, leafy greens

• A protein, like chicken

The 3 keys to a quality salad are

• texture, taste, and cost.

• sweet, bitter, and tart flavors.

• eye appeal, cost, and heartiness.

• freshness, balance, and eye appeal.

Which salad most often uses slightly sweeter or sweet/sour dressing to enhance its flavor?

• Fruit

• Bound

• Starter

• Tossed

Which salad is served after dinner and before dessert?

• Intermezzo

• Tossed

• Intermediate

• Accompaniment

Salads are best stored between

• 33-38 degrees F.

• 36-41 degrees F.

• 39-44 degrees F.

• 41-46 degrees F.

The four basic types of salad dressing does NOT include

• mayonnaise.

• vinaigrettes.

• mayonnaise based.

• braised vinaigrettes.

A flavorful mixture that accompanies certain food items that can be served hot or cold is called a

• dressing.

• dip.

• vinaigrette.

Distilled, cider, wine, and balsamic are all types of

• oils.

• dressings.

• mayonnaise.

• vinegar.