Chapter 13: Dressings, Cold Sauces, Dips, and Salads

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

A mixture of oil and vinegar is called a(n) _____.

• Vinaigrette

• Salad

• Dressing

• Sauce

The secret to preparing a good vinaigrette is to achieve a balance between the _____ and the _____

• Oil, vinegar

• Salt, pepper

• Sugar, spice

• Water, flour

The desired balance for a vinaigrette is achieved with a ratio of _____ part(s) oil to _____ part(s) vinegar by volume.

(a)  

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

An emulsion is a mixture of two liquids that do not naturally _____, such as oil and vinegar.

• Mix

• Separate

• Combine

• Dissolve

Which of the following ingredients can be used to stabilize an emulsion?

• Salt

• Sugar

• Lecithin

• Vinegar

What two ingredients make mayonnaise a permanent emulsion?

• Egg yolk and oil

• Vinegar and oil

• Mustard and oil

• Lemon juice and oil

The standard proportion for making mayonnaise is _____ egg yolk(s) to _____ cup(s) oil.

• 1 egg yolk to 1 cup oil

• 2 egg yolks to 1 cup oil

• 1 egg yolk to 2 cups oil

• 2 egg yolks to 2 cups oil

An emulsified dressing is a permanent emulsion with a(n) _____ consistency and a more acidic flavor profile.

• creamy

• watery

• chunky

• oily