WorksheetsChapter 13: Dressings, Cold Sauces, Dips, and Salads
Total questions: 12
Worksheet time: 6mins
List the three basic types of dressings and cold sauces.
Vinaigrette, Mayonnaise, and Emulsion sauces
Ranch, Thousand Island, and Caesar
Balsamic, Italian, and French
Honey Mustard, Blue Cheese, and Green Goddess
A mixture of oil and vinegar is called a(n) _____.
Vinaigrette
Salad
Dressing
Sauce
The secret to preparing a good vinaigrette is to achieve a balance between the _____ and the _____
Oil, vinegar
Salt, pepper
Sugar, spice
Water, flour
The desired balance for a vinaigrette is achieved with a ratio of _____ part(s) oil to _____ part(s) vinegar by volume.
(a)
Why must vinaigrette be stirred immediately before serving?
To mix the ingredients evenly
To enhance the flavor
To cool it down
To make it look appealing
An emulsion is a mixture of two liquids that do not naturally _____, such as oil and vinegar.
Mix
Separate
Combine
Dissolve
Which of the following ingredients can be used to stabilize an emulsion?
Salt
Sugar
Lecithin
Vinegar
What two ingredients make mayonnaise a permanent emulsion?
Egg yolk and oil
Vinegar and oil
Mustard and oil
Lemon juice and oil
The standard proportion for making mayonnaise is _____ egg yolk(s) to _____ cup(s) oil.
1 egg yolk to 1 cup oil
2 egg yolks to 1 cup oil
1 egg yolk to 2 cups oil
2 egg yolks to 2 cups oil
An emulsified dressing is a permanent emulsion with a(n) _____ consistency and a more acidic flavor profile.
creamy
watery
chunky
oily
The two most common dairy products used to make dairy-based sauces are:
Milk and Cheese
Butter and Cream
Yogurt and Milk
Cheese and Yogurt
A well-known example of a dairy-based dressing is _____ dressing.
Ranch
Vinaigrette
Thousand Island
Italian
