What is the classic vinaigrette ratio?

What can be used as an alternative to vinegar?

Which ingredient acts as an emulsifier in mayonnaise?

What is an emulsion?

Which type of emulsion separates after shaking?

What keeps a permanent emulsion from separating?

Which is a temporary emulsion?

What thickens cooked dressings instead of eggs?

Which of the following is NOT a type of salad dressing?

What is the main difference between cooked and mayonnaise dressings?

Which ingredient is NOT used in salad dressings?

Which dressing uses buttermilk?

A customer requests a salad with a creamy texture but no eggs. What dressing is best?

A salad needs a light, fresh taste. Which ingredient should be used for flavoring?

A customer is allergic to eggs. Which dressing should you avoid?

You’re preparing a salad for someone who avoids animal products. Which dressing is suitable?

You’re preparing a salad for someone who wants a light, fruity flavor. What acid should you use?

A chef wants to make a dressing that uses commercial stabilizers. What might they use?

You’re making a dressing and want to add a sweet flavor. Which oil is best?