Salad Greens: Garde Manger, CTE NC Standard 4.00

A main course salad replaces the:

• accompaniment

• appetizer

• dessert

• entree

Which greens are commonly used for cold salads?

• Arugula & Bibb

• Kale & Bok Choy

• Collard Greens, Mustard Greens, Turnip Greens

• Chard & Broccoli Rabe

The suspension of oil droplets in a liquid (like a salad dressing) is called what?

• Emulsion

• Marinade

• Reconstituion

• Rehydration

What ingredient is used as an emulsifier to make dressing?

• Balsamic Vinegar

• Mayonnaise

• Egg Yolks

• Olive Oil

Adding pasteurized eggs to a vinaigrette 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

What are the basic types of salads?

• Appetizer, Main Course, and Dessert

• Appetizer, Arranged, Dessert & Entree

• Accompaniment, Vegetable, Fruit and Cheese

• Appetizer, Accompaniment, Main Course, Separate Course & Dessert

Which salad requires the most precaution to prevent Salmonella contamination?

• Chef Salad

• Fruit Salad

• Green Salad

• Chicken Salad

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

• Arranged around the rim of the plate

• Arranged by Color

• Attractively Arranged

• Similar in Color

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

• Hummus

• Marinade

• Mayonnaise

• Relish