Salad Preparation Quiz

What ingredient is used as an emulsifier to make dressing?

• balsamic vinegar

• mayonnaise

• egg yolks

• olive oil

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.

What is a suspension of oil droplets in a liquid?

• emulsion

• marinade

• reconstitution

• rehydration

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.

• entrée.

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, and entrée

• accompaniment, vegetable, fruit, and cheese

• appetizer, accompaniment, main course, separate course, and 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 in order by color.

• attractively arranged.

• similar in color.

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

• hummus.

• marinade.

• mayonnaise.

• relish.