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Salad Preparation Quiz

Total questions: 15

Worksheet time: 8mins

Name
Class
Date
1.

What ingredient is used as an emulsifier to make dressing?

a)

balsamic vinegar

b)

mayonnaise

c)

egg yolks

d)

olive oil

2.

Adding pasteurized eggs to a vinaigrette dressing causes:

a)

oil and vinegar to emulsify.

b)

oil and vinegar to separate.

c)

the mixture to become thinner.

d)

the mixture to have fewer calories.

3.

Which greens are commonly used for cold salads?

a)

arugula and Bibb

b)

kale and bok choy

c)

collard and mustard

d)

chard and broccoli rabe

4.

Which salad requires the most precaution to prevent Salmonella contamination?

a)

chef salad

b)

fruit salad

c)

green salad

d)

chicken salad

5.

A thick, smooth dressing made with a permanent emulsion of eggs, oil, vinegar, and seasonings is called:

a)

hummus.

b)

marinade.

c)

mayonnaise.

d)

relish.

6.

To prepare tender salad greens:

a)

cut with a carbon steel knife.

b)

handle gently to prevent bruising.

c)

crisp in the freezer for 15 minutes.

d)

rinse in warm water quickly, then in cold.

7.

Hearty salads served as the main course of a meal and especially popular at lunch are:

a)

accompaniment salads.

b)

appetizer salads.

c)

molded salads.

d)

entrée salads.

8.

Salads served alongside the main course of the meal are known as:

a)

accompaniment salads.

b)

appetizer salads.

c)

molded salads.

d)

entrée salads.

9.

What ingredient must be disclosed to customers when making a salad dressing?

a)

corn oil

b)

olive oil

c)

canola oil

d)

peanut oil

10.

Potato and pasta are considered which type of salad?

a)

accompaniment

b)

dessert

c)

intermezzo

d)

tossed

11.

Which are frequently used as flavor-adding greens?

a)

arugula, mizuna, chicory, and kale

b)

kale, croutons, arugula, and chicory

c)

iceberg, celery, mizuna, and red leaf

d)

artichokes, arugula, red leaf, and chicory

12.

Which could be used as the base for a scoop of tuna salad?

a)

cole slaw

b)

asparagus

c)

lettuce leaf

d)

turnip leaves

13.

Arugula, endive, and sorrel are examples of:

a)

dressings.

b)

emulsions.

c)

greens.

d)

salads.

14.

A salad made with flavored gelatin and fruit, which may also include cottage cheese, cream cheese, marshmallows, nuts, and/or pretzels, is called a/an:

a)

accompaniment.

b)

molded salad.

c)

entrée salad.

d)

appetizer.

15.

What type of salad complements the main dish?

a)

accompaniment salad

b)

main course salad

c)

appetizer salad

d)

entrée salad