NEW
Font size
WorksheetsChapter 15: Salads, Dressings, and Dips Exam Prep Questions
Total questions: 10
Worksheet time: 5mins
The part of the bound salad that holds everything together is the...
body.
base.
garnish.
dressing
Which part of the salad holds the main ingredients?
Body
Base
Garnish
Dressing
Which type of food typically makes up the base of the salad?
Unleavened bread
A creamy dressing
Small, leafy greens
A protein, like chicken
The 3 keys to a quality salad are
texture, taste, and cost.
sweet, bitter, and tart flavors.
eye appeal, cost, and heartiness.
freshness, balance, and eye appeal.
Which salad most often uses slightly sweeter or sweet/sour dressing to enhance its flavor?
Fruit
Bound
Starter
Tossed
Which salad is served after dinner and before dessert?
Intermezzo
Tossed
Intermediate
Accompaniment
Salads are best stored between
33-38 degrees F.
36-41 degrees F.
39-44 degrees F.
41-46 degrees F.
The four basic types of salad dressing does NOT include
mayonnaise.
vinaigrettes.
mayonnaise based.
braised vinaigrettes.
A flavorful mixture that accompanies certain food items that can be served hot or cold is called a
dressing.
dip.
vinaigrette.
Distilled, cider, wine, and balsamic are all types of
oils.
dressings.
mayonnaise.
vinegar.
