Garde Manger: Salad

What is the traditional ratio for a basic vinaigrette?

• 2 parts oil to 1 part vinegar
• 1 part oil to 3 parts vinegar
• 3 parts oil to 1 part vinegar
• 1 part oil to 1 part vinegar

Which type of salad is specifically designed to stimulate appetite?

• Main-course salad
• Appetizer salad
• Separate-course salad
• Dessert salad

When preparing greens, which method best preserves leaf integrity?

• Chopping with a sharp knife
• Using a food processor
• Tearing by hand
• Cutting with kitchen scissors

Which green is known for its peppery flavor profile?

• Butterhead lettuce
• Endive
• Iceberg lettuce
• Arugula

What is a key consideration when creating an accompaniment salad?

• It should be fruit-based
• It must include protein
• It should complement, not compete with the main course
• It must be served before the main dish

What storage condition is crucial for maintaining green freshness?

• Store at room temperature
• Keep near ripening fruits
• Store at freezing temperature
• Store 3-4 degrees above freezing

What is a characteristic of fatty dressings?

• They always contain vinegar
• They are typically lower in calories
• They use a 3:1 oil to vinegar ratio
• They often use mayonnaise as a base

When cleaning salad greens, what is the proper technique?

• Run under flowing water
• Submerge in cold water and lift out
• Wash with soap and water
• Steam clean to remove bacteria

Which type of salad must provide balanced nutrition?

• Main-course salad
• Appetizer salad
• Dessert salad
• Separate-course salad

What is a key characteristic of cooked dressings?

• They must be served cold
• They contain thickening agents
• They always use olive oil
• They must include fresh herbs