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WorksheetsSALADS etc
Total questions: 15
Worksheet time: 3mins
Name
Class
Date
1.
Salad dressing made with oil and vinegar, usually 3:1 oil to vinegar
a)
Wishbone
b)
Vinaigrette
c)
Caesar
d)
Thousand Island
2.
A mix of liquids that will not separate because there is an emulsifier added
a)
Permanent Emulsion
b)
Temporary Emulsion
c)
Hellman's Mayo
d)
Vinaigrette
3.
A mixture of two liquids that normally do not combine
a)
Emulsions
b)
Liasons
c)
Roux
d)
Oil and Water
4.
Example of an effective emulsifier
a)
Egg Yolk
b)
Oil
c)
Water
d)
Heavy Cream
5.
A mix of liquids that quickly separates
a)
Emulsion
b)
Pate Choux
c)
Temporary Emulsion
d)
Salad Dressing
6.
A salad that is simply mixed
a)
Composed
b)
Bound
c)
Chopped
d)
Tossed
7.
A salad that is held together by a thick dressing or sauce
a)
Chopped
b)
Bound
c)
Arranged
d)
Layered
8.
A salad that is purposely built in a specific order or pattern
a)
Tuna
b)
Layered
c)
Tossed
d)
Composed
9.
A small salad that typically accompanies an entree
a)
Side Salad
b)
Wedge Salad
c)
Petite Salad
d)
Fruit Salad
10.
This ingredient could be used in an appetizer, accompaniment and dessert salad
a)
Fruit
b)
Rice
c)
Vegetables
d)
Pasta
11.
This salad is typically the main course
a)
Small
b)
Side
c)
Entree
d)
Appetizer
12.
This ingredient should always be part of an entree salad
a)
Protein
b)
Fat
c)
Fiber
d)
Lettuce
13.
These are the most popular types of Lettuces that are used in common salads
a)
Romaine, Leaf, Spring and Iceburg
b)
Spinach, Leaf, Romaine
c)
Iceburg and Baby Greens
d)
Romaine, Iceburg and Leaf
14.
The tool that must be used in order to properly dry the lettuce after it has been washed
a)
Salad Machine
b)
Salad Spinner
c)
Oven
d)
Salad Drying Tomb
15.
These must be worn whenever a cook is making a salad
a)
Gloves
b)
Tongs
c)
Aprons
d)
Underwear
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