CAH1- Unit 3.0 Review Questions

Which could be used as the base for a scoop of tuna salad?

• lettuce leaf

• bread

• crackers

• pasta

Arugula, endive, and sorrel are examples of:

• vegetables

• fruits

• greens

• herbs

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

• accompaniment salads

• side salads

• dessert salads

• pasta salads

Adding pasteurized eggs to a vinaigrette dressing causes:

• oil and vinegar to emulsify.

• the dressing to become sweeter.

• the dressing to thicken without emulsifying.

• the dressing to separate more easily.

An example of a tea or finger sandwich is:

• chicken salad on a small closed sandwich.

• peanut butter and jelly on white bread.

• ham and cheese on a baguette.

• tuna salad on a croissant.

What emulsifying agent is added to an emulsion dressing to permanently suspend the oil in the liquid so that the dressing remains thick and creamy?

• binder

• thickener

• stabilizer

• emulsifier

A salad made with flavored gelatin and fruit, which may also include cottage cheese, cream cheese, marshmallows, nuts, and/or pretzels, is called a/an:

• molded salad

• fruit salad

• pasta salad

• Caesar salad

When preparing a club sandwich, how should it be finished for plating and service?

• served whole without any cuts

• held in place with toothpicks and cut into triangles

• layered with extra toppings on the side

• wrapped in lettuce leaves for a healthier option

What ingredient is used as an emulsifier to make dressing?

• olive oil

• egg yolks

• vinegar

• mustard

Which greens are commonly used for cold salads?

• arugula and Bibb

• spinach and kale

• romaine and iceberg

• collard greens and mustard greens