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Exam 25: Salads and Salad Dressings

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Question 1

True/False

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All salad greens should be torn by hand.

A) True
B) False

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False

Question 2

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Any garden flowers make an economical and colorful garnish for composed and tossed salads.

A) True
B) False

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Question 3

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Which of the following is NOT a type of chicory?

An emulsified vinaigrette is thinner and lighter than a basic vinaigrette.

When making mayonnaises, about how much oil can be added per egg yolk?

Salad greens should be stored 6°F to 12°F colder than other vegetables.

The type of dandelion used in salads is not related to the weed that grows in yards.

Which of the following fruits must be cooked before using them in gelatin salads?

When making a gelatin salad, what steps can be taken to ensure that the pieces of food are evenly distributed?

What are bound salads frequently made with?

All salads are low fat.

What is the best way to determine the correct ratio of oil to vinegar in a vinaigrette?

What is the popular salad mixture of baby lettuces called?

In general, what component of a composed salad are the greens?

Which type of salad has the most formal plate presentation?

Fruit salads, whether tossed or composed, can be served with dressing.

Mayonnaise and mayonnaise-based dressings are appropriate for hardy greens only.

What are two reasons why greens should be well-dried after washing?

Which family of bitter greens is suitable for eating raw or cooked?

Which is a butterhead lettuce?