
CAH1- Unit 3.0 Review Questions
Authored by Wayground Content
Hospitality and Catering
11th Grade
Used 1+ times

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20 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which could be used as the base for a scoop of tuna salad?
lettuce leaf
bread
crackers
pasta
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Arugula, endive, and sorrel are examples of:
vegetables
fruits
greens
herbs
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Salads served alongside the main course of the meal are known as:
accompaniment salads
side salads
dessert salads
pasta salads
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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.
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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.
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
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