WorksheetsGarde Manger Test 1
Total questions: 25
Worksheet time: 13mins
In segmenting an orange the white part that has a bitter taste is called a
Pith
Zest
Rind
Seeds
Which sandwich contains hot ingredients?
Cold club
Egg salad
Tuna melt
Peanut butter and jelly
What ingredient is used as an emulsifier to make dressing?
balsamic vinegar
mayonnaise
egg yolks
olive oil
Adding pasteurized eggs to a vinaigrette dressing causes:
oil and vinegar to emulsify.
oil and vinegar to separate.
the mixture to become thinner.
the mixture to have fewer calories.
What is a suspension of oil droplets in a liquid?
emulsion
marinade
reconstitution
rehydration
Which greens are commonly used for cold salads?
arugula and Bibb
kale and bok choy
collard and mustard
chard and broccoli rabe
A main course salad replaces the:
accompaniment
appetizer
dessert
entrée.
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, and entrée
accompaniment, vegetable, fruit, and cheese
appetizer, accompaniment, main course, separate course, and 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 in order by color.
attractively arranged.
similar in color.
An example of a tea or finger sandwich is:
chicken salad on a small closed sandwich.
meat and cheese on a large sandwich bun.
three pieces of bread with meat in between.
smoked salmon on one small slice of rye bread.
A thick, smooth dressing made with a permanent emulsion of eggs, oil, vinegar, and seasonings 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 water quickly, then in cold.
Hearty salads served as the main course of a meal and especially popular at lunch are:
accompaniment salads.
appetizer salads.
molded salads.
entrée salads.
Salads served alongside the main course of the meal are known as:
accompaniment salads.
appetizer salads.
molded salads.
entrée salads.
What emulsifying agent is added to an emulsion dressing to permanently suspend the oil in the liquid so that the dressing remains thick and creamy?
binder
clarifier
gluten
thickener
What ingredient must be disclosed to customers when making a salad dressing?
corn oil
olive oil
canola oil
peanut oil
When preparing a sandwich, which component prevents the sandwich from becoming soggy and adds flavor?
bread
condiment
filling
spread
When preparing a club sandwich, how should it be finished for plating and service?
served hot with au jus
dusted with powdered sugar
garnished with lettuce and tomato
held in place with toothpicks and cut into triangles
Potato and pasta are considered which type of salad?
accompaniment
dessert
intermezzo
tossed
Which are frequently used as flavor-adding greens?
arugula, mizuna, chicory, and kale
kale, croutons, arugula, and chicory
iceberg, celery, mizuna, and red leaf
artichokes, arugula, red leaf, and chicory
What type of sandwich is a gyro?
cold
multidecker
submarine
wrap
Another name for a citrus segment with the skin, pith, membranes, and seeds removed is a citrus:
slice.
supreme.
twist.
wedge.
Which could be used as the base for a scoop of tuna salad?
cole slaw
asparagus
lettuce leaf
turnip leaves
