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.

Which greens are commonly used for cold salads?

• arugula and Bibb

• kale and bok choy

• collard and mustard

• chard and broccoli rabe

Which salad requires the most precaution to prevent Salmonella contamination?

• 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.

To prepare tender salad greens:

• cut with a carbon steel knife.

• handle gently to prevent bruising.

• crisp in the freezer for 15 minutes.

• rinse in warm water quickly, then in cold.

Hearty salads served as the main course of a meal and especially popular at lunch are:

• accompaniment salads.

• appetizer salads.

• molded salads.

• entrée salads.

Salads served alongside the main course of the meal are known as:

• accompaniment salads.

• appetizer salads.

• molded salads.

• entrée salads.

What ingredient must be disclosed to customers when making a salad dressing?

• corn oil

• olive oil

• canola oil

• peanut oil

Potato and pasta are considered which type of salad?

• accompaniment

• dessert

• intermezzo

• tossed