WorksheetsTheory of food 2
Total questions: 15
Worksheet time: 8mins
A "bound" salads is means bound with what
different kind of lettuce
dressing
some type of protein
A main dish salad always contains some type of
lettuce
heavy dressing
protein
fruit
A layer of salad greens that lines the plate or bowl in which the salad would be served.
Garnish
Dressing
Base
Body
This type of salad is a "Sweet" ending to a meal.
appetizer salad
accompaniment salad
dessert salad
separate course salad
A salad that starts a meal. It is to stimulate the appetite. Generally it is small.
Dessert salad
Main course salad
Appetizer salad
Separate course salad
An edible decorative item that is added to salad to give eye appeal, and adds flavor as well. It should harmonize with the rest of the salad ingredients.
Base
Body
Dressing
Garnish
What is a Roux?
A seasoning
A specialty soup
A Thickening Agent
A sauce
What is the ratio of a roux?
1:1 butter : flour
1:2 butter : flour
1:2 flour : butter
1:3 butter : flour
What is a Slurry?
A type of sauce
A flavoring
A starch mixed with COLD water to thicken
A starch mixed with HOT water to thicken
How long should fish or seafood stock simmer for?
6 hours
60 minutes
12 hours
45 minutes
How do you turn a white roux into a blonde or brown roux?
Add more flour
Add more butter
Cook the roux for longer
Add spices
What 2 ingredients are used to create a whitewash?
water
cornstarch
flour
fat
Which 2 ingredients are used to create a slurry?
Cornstarch
Water
Fat
Flour
The part of the plant which grows in the ground?
leaf
root
stem
seed
Fruits and vegetables do not have cholesterol.
True
False
