
Chapter 13: Dressings, Cold Sauces, Dips, and Salads
Quiz
•
Hospitality and Catering
•
11th Grade
•
Medium
Chris Snye
Used 1+ times
FREE Resource
12 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
List the three basic types of dressings and cold sauces.
Vinaigrette, Mayonnaise, and Emulsion sauces
Ranch, Thousand Island, and Caesar
Balsamic, Italian, and French
Honey Mustard, Blue Cheese, and Green Goddess
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A mixture of oil and vinegar is called a(n) _____.
Vinaigrette
Salad
Dressing
Sauce
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The secret to preparing a good vinaigrette is to achieve a balance between the _____ and the _____
Oil, vinegar
Salt, pepper
Sugar, spice
Water, flour
4.
FILL IN THE BLANK QUESTION
30 sec • 1 pt
The desired balance for a vinaigrette is achieved with a ratio of _____ part(s) oil to _____ part(s) vinegar by volume.
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why must vinaigrette be stirred immediately before serving?
To mix the ingredients evenly
To enhance the flavor
To cool it down
To make it look appealing
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
An emulsion is a mixture of two liquids that do not naturally _____, such as oil and vinegar.
Mix
Separate
Combine
Dissolve
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following ingredients can be used to stabilize an emulsion?
Salt
Sugar
Lecithin
Vinegar
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