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WorksheetsSalad Greens: Garde Manger, CTE NC Standard 4.00
Total questions: 22
Worksheet time: 11mins
A main course salad replaces the:
accompaniment
appetizer
dessert
entree
Which greens are commonly used for cold salads?
Arugula & Bibb
Kale & Bok Choy
Collard Greens, Mustard Greens, Turnip Greens
Chard & Broccoli Rabe
The suspension of oil droplets in a liquid (like a salad dressing) is called what?
Emulsion
Marinade
Reconstituion
Rehydration
What ingredient is used as an emulsifier to make dressing?
Balsamic Vinegar
Mayonnaise
Egg Yolks
Olive Oil
Adding pasteurized eggs to a vinaigrette causes:
Oil and Vinegar to Emulsify.
Oil and Vinegar to Separate
The mixture to become thinner
The Mixture to have fewer Calories.
Torn romaine or shredded iceberg are examples of which part of the salad?
Base
Body
Dressing
Garnish
What are the basic types of salads?
Appetizer, Main Course, and Dessert
Appetizer, Arranged, Dessert & Entree
Accompaniment, Vegetable, Fruit and Cheese
Appetizer, Accompaniment, Main Course, Separate Course & Dessert
Which salad requires the most precaution to prevent Salmonella contamination?
Chef Salad
Fruit Salad
Green Salad
Chicken Salad
When assembling a main-course salad, all ingredients should be:
Arranged around the rim of the plate
Arranged by Color
Attractively Arranged
Similar in Color
A thick, smooth dressing made with a permanent emulsion of eggs, oil, vinegar, and seasoning is called
Hummus
Marinade
Mayonnaise
Relish
To prepare tender salad greens:
Cut with a carbon steel knife.
Handle gently to prevent bruising
Crisp in the freezer for 15 minutes
Rinse in warm, salty water quickly, then soak in cold water.
Salads served alongside the main course of a meal are known as:
Accompaniment Salads
Appetizer Salads
Molded Salads
Entree Salads
Hearty Salads Served as the main course of a meal and especially popular at lunch are:
Accompaniment Salads
Appetizer Salads
Molded Salads
Entree Salads
Of the following answers, what ingredient must be disclosed to customers when making a salad dressing?
Corn Oil
Olive Oil
Canola Oil
Peanut Oil
Potato, pasta, chicken, and tuna salad are considered which type of salad?
Bound
Dessert
Intermezzo
Tossed
Select the number that is at the lower end of the temperature danger zone.
20°F (-7°C)
32°F (0°C)
41°F (5°C)
50°F (10°C)
Select the number to the upper end of the temperature danger zone.
120°F (49°C)
126°F (52°C)
135°F (57°C)
164°F (73°C)
Select the best answer to the question: Where should you check the temperature of food when using a thermometer?
On the top surface
On the bottom surface
In the thickest part
In the thinnest part
Select the best practice: When you are finished using a food thermometer, you should do what?
Wash it well and then let it dry.
Wipe it off and put it back in its case.
Let it air-dry
Wash, rinse, sanitize, and air-dry it.
What is the main ingredient in a Caesar salad?
Spinach
Romaine lettuce
Iceberg lettuce
Arugula
What is the purpose of adding croutons to a salad?
To add sweetness
To add crunchiness
To add sourness
To add bitterness
What is the recommended temperature for storing salads in the refrigerator?
Below 32°F (0°C)
Between 32°F (0°C) and 41°F (5°C)
Between 41°F (5°C) and 50°F (10°C)
Above 50°F (10°C)
