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

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

11th Grade

12 Qs

quiz-placeholder

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

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

Assessment

Quiz

Hospitality and Catering

11th Grade

Medium

Created by

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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