WorksheetsGarde Manger: Salad
Total questions: 20
Worksheet time: 10mins
Name
Class
Date
1.
What is the traditional ratio for a basic vinaigrette?
a)
2 parts oil to 1 part vinegar
b)
1 part oil to 3 parts vinegar
c)
3 parts oil to 1 part vinegar
d)
1 part oil to 1 part vinegar
2.
Which type of salad is specifically designed to stimulate appetite?
a)
Main-course salad
b)
Appetizer salad
c)
Separate-course salad
d)
Dessert salad
3.
When preparing greens, which method best preserves leaf integrity?
a)
Chopping with a sharp knife
b)
Using a food processor
c)
Tearing by hand
d)
Cutting with kitchen scissors
4.
Which green is known for its peppery flavor profile?
a)
Butterhead lettuce
b)
Endive
c)
Iceberg lettuce
d)
Arugula
5.
What is a key consideration when creating an accompaniment salad?
a)
It should be fruit-based
b)
It must include protein
c)
It should complement, not compete with the main course
d)
It must be served before the main dish
6.
What storage condition is crucial for maintaining green freshness?
a)
Store at room temperature
b)
Keep near ripening fruits
c)
Store at freezing temperature
d)
Store 3-4 degrees above freezing
7.
What is a characteristic of fatty dressings?
a)
They always contain vinegar
b)
They are typically lower in calories
c)
They use a 3:1 oil to vinegar ratio
d)
They often use mayonnaise as a base
8.
When cleaning salad greens, what is the proper technique?
a)
Run under flowing water
b)
Submerge in cold water and lift out
c)
Wash with soap and water
d)
Steam clean to remove bacteria
9.
Which type of salad must provide balanced nutrition?
a)
Main-course salad
b)
Appetizer salad
c)
Dessert salad
d)
Separate-course salad
10.
What is a key characteristic of cooked dressings?
a)
They must be served cold
b)
They contain thickening agents
c)
They always use olive oil
d)
They must include fresh herbs
11.
Which is an essential consideration when incorporating edible flowers into salads?
a)
Use only store-bought flowers
b)
Add flowers just before serving
c)
Cook flowers before adding
d)
Freeze flowers for preservation
12.
What is the primary purpose of salad dressing?
a)
To preserve ingredients
b)
To add color only
c)
To bind ingredients and add flavor
d)
To increase volume
13.
How should specialty greens like radicchio be stored?
a)
At room temperature
b)
In original packaging near cooling unit
c)
In warm, humid conditions
d)
In direct sunlight
14.
Which type of salad is typically served after the main course?
a)
Accompaniment salad
b)
Main-course salad
c)
Separate-course salad
d)
Appetizer salad
15.
What is an important consideration when selecting salad greens?
a)
Choose slightly wilted leaves for better flavor
b)
Select fresh, undamaged greens
c)
Pick greens with brown edges
d)
Choose wet, heavy leaves
16.
Which dressing type commonly uses puréed ingredients?
a)
Fruit dressing
b)
Vinaigrette
c)
Cooked dressing
d)
Fatty dressing
17.
What should be avoided when creating a salad structure?
a)
Using colorful ingredients
b)
Including protein sources
c)
Ingredient repetition
d)
Adding garnishes
18.
Which green is known for its bitter flavor profile?
a)
Romaine lettuce
b)
Radicchio
c)
Mâche
d)
Spinach
19.
How soon should fresh greens ideally be used after purchase?
a)
Within 2 weeks
b)
Within 1 month
c)
Within 1-2 days
d)
Within 1 hour
20.
What is a key characteristic of dessert salads?
a)
They must include protein
b)
They are always served hot
c)
They typically use bitter greens
d)
They are often fruit-based
100 %
