FSS-1223 Ch 25 Test
What type of green is known as rocket? -Endive -Arugula -Dandelion -Radicchio -Mâche
Arugula
Which herb is used to garnish caprese salad? -Chives -Sage -Rosemary -Basil -Thyme
Basil
Which of the following greens would be most appropriately dressed with a vinaigrette? -Escarole -Curly endive -Iceberg -Boston Bibb -Romaine
Boston Bibb
Which base is chicken salad served on? -Boston Bibb lettuce leaves -Potato salad -Pineapple slices -Fresh orange slices -Rice salad
Boston Bibb lettuce leaves
What type of lettuce is Boston and bibb? -Butterhead -Romaine -Iceberg -Lolo Rosa -Greenleaf
Butterhead
What is the name of the salad that is made with anchovies, Parmesan cheese, olive oil, garlic, pasteurized eggs and olive oil that is blended and tossed with romaine and croutons? -Gazpacho salad -Salad Niçoise -Greek salad -Caesar salad -Panzanella salad
Caesar salad
What is the name of a salad in which tomatoes and mozzarella are arranged overlapping with basil leaves and dressed with olive oil? -Cobb salad -Caprese salad -Caesar salad -Mimosa salad -Waldorf salad
Caprese salad
Which of the following dressings would be the least appropriate for quinoa salad? -Lemon basil vinaigrette -Chunky blue cheese dressing -Orange chile vinaigrette -Low-fat lemon pepper dressing -Lime cilantro vinaigrette
Chunky blue cheese dressing
What is the name of a composed salad made with julienned turkey, bacon, Roquefort cheese, avocado, watercress, hard-cooked egg and lettuces. -Greek salad -Gazpacho salad -Cobb salad -Caesar salad -Panzanella salad
Cobb salad
When using meats as an ingredient, care must be taken to make sure they are thoroughly _______________. -Cooked -Chopped small -Washed -Rinsed -Cleaned
Cooked
To ensure proper emulsification when making vinaigrette, how would you add oil? -Drop by drop until an emulsion forms, then a steady stream -With egg yolks and stirred slowly -All at once, then whipped vigorously until an emulsion forms -In a quick, steady stream -All at once, slowly whipping for 5 minutes, then vigorously until an emulsion forms
Drop by drop until an emulsion forms, then a steady stream
Which of the following characteristics is NOT typical of an emulsified vinaigrette? -Emulsified vinaigrette will separate -Lighter than a mayonnaise-based dressing -Clings well to lettuce leaves and other vegetables -Thicker than basic vinaigrette -Flavor is similar to standard vinaigrette
Emulsified vinaigrette will separate
What type of oil would you use for a caprese salad? -Corn oil -Soy oil -Canola oil -Extra virgin olive oil -Cottonseed oil
Extra virgin olive oil
Because of its high acidity, using raw eggs when making an emulsified vinaigrette is not a concern. T/F
False
Creamy-style dressings can only be made with mayonnaise as the base. T/F
False
Oregano and anchovy oil are dominant flavors in the tomato and fresh mozzarella salad known as caprese salad. T/F
False
Radicchio is a sweet-tasting red cabbage that blends well with other salad greens. T/F
False
The type of dandelion used in salads is not related to the weed that grows in yards. T/F
False
Tossed green salads are always low in calories. T/F
False
When making fresh mayonnaise, no refrigeration is necessary for the finished product. T/F
False
Green, leafy salads are always prepared by hand-tearing the greens. T/F
False
What could be used in place of a dressing for fruit salads? -Italian vinaigrette -blue cheese dressing -Grand Marnier -Guacamole -Emulsified dressing
Grand Marnier
What is the name of a salad found often in the eastern Mediterranean region of Europe? -Cobb salad -Gazpacho salad -Waldorf salad -Greek salad -Caesar salad
Greek salad
What type of garnish would you use for gazpacho gelatin salad? -Asparagus tips -Guacamole -Raspberry vinaigrette -Grand Marnier -Toasted pecans
Guacamole
When do you add salad dressing to a tossed green salad for a large banquet? -30 minutes before service -Just before service -4 hours before service -1 hour before service -8 hours before service
Just before service
Which of the following ingredients would NOT bein a bound salad? -Chopped chicken or tuna -Lettuce greens -Starchy ingredients -Cut fruit -Mayonnaise
Lettuce greens
What is the name of a popular salad mixture made up of baby lettuces? -Cos -Microgreens -Lactuca -Mesclun -Mache
Mesclun
What would you use to garnish mesclun salad with raspberry vinaigrette? -Anchovies and lemon wedges -Croutons -Nasturtium blossoms, pansies and other edible flowers -Shaved cheese -Tomato wedges and cherry tomatoes
Nasturtium blossoms, pansies, and other edible flowers
What is basic French dressing made with? -Mayonnaise, tomatoes and vinegar -Oil, vinegar and seasonings -Sour cream, oil, vinegar and paprika -Oil and vinegar -Tomatoes, oil and vinegar
Oil, vinegar, and seasonings
What is the name of a salad made with cubes of bread tossed with tomatoes, mushrooms and other vegetables and basil, dressed with vinaigrette? -Gazpacho salad -Panzanella salad -Caesar salad -Panchetta salad -Caprese salad
Panzanella salad
What is NOT one of the parts of a composed salad? -Plate -Base -Body -Garnish -Dressing
Plate
Which of the following bound salads would be commonly used as a side salad? -Chicken salad -Egg salad -Potato salad -Turkey salad -Ham salad
Potato salad
What type of egg is used to garnish a Cobb salad? -Duck egg -Turkey egg -Quail egg -Plover egg -Chicken egg
Quail egg
What is the definition of a salad? -Meal served at breakfast only -Single food or a mix of different foods accompanied/bound by a dressing -Lettuce served on a plate -The last meal of the day -Meal always served before hors d'oeuvre
Single food or a mix of different foods accompanied/bound by a dressing
What is the name of the green that is traditionally served with hot bacon dressing? -Arugula -Spinach -Mâche -Dandelion -Sorrel
Spinach
Which dressing is an emulsified dressing containing chopped cooked eggs, pickles, parsley, onions, mayonnaise and ketchup? . -Ranch dressing -Russian dressing -Thousand Island dressing -French dressing -Caesar dressing
Thousand Island dressing
How would you serve gelatin-based salads individually for a wedding banquet? -In paper cups -In a large bowl -In a hotel pan -Timbales -In a quart stainless steel bowl
Timbales
How would you garnish a fruit gelatin salad? -Zucchini -Basil -Toasted pecans -Cheddar cheese -Sliced mushrooms
Toasted pecans
What would be an appropriate garnish for Greek salad? -Red and yellow cherry tomatoes, halved with basil leaves -Toasted walnuts -Tomato wedges -Shaved Asiago cheese and basil leaves -Eggs, mushrooms, red onions, and crisp bacon
Tomato wedges
A mesclun salad contains several types of lettuces and may be garnished with edible flowers, such as nasturtiums. T/F
True
Because of their color, texture and flavor, pomegranate seeds make the perfect garnish for bean and grain type salads. T/F
True
Fruit salads, whether tossed or composed, can be served with dressing. T/F
True
Once made, oil and vinegar-based vinaigrettes should be served immediately. T/F
True
Sorrel has leaves similar to spinach in color and shape but with a lemony flavor. T/F
True
What is the name of a leafy green with tiny, peppery-tasting leaves? -Watercress -Mache -Lambs tongue -Sorrel -Lola Rosa
Watercress
How would you core a head of iceberg used for salad? -Use the whole head; the core is soft and edible -V-cut to remove most of the core -Cut out the center of the head -Trim off the leaves -Whack the base of the head and pull out core
Whack the base of the head and pull out core
Which of the following foods would NOT be included into a tossed salad? -Whole, large, grilled chicken breast -Spinach leaves -Arugula -Watercress -Torn romaine leaves
Whole, large, grilled chicken breast
What is the term that describes assorted vegetables simmered quickly in a marinade flavored with lemon juice and olive oil? -à la laitue -à la grecque -à la cerise -à la framboise -à le citron vert
a la grecque
The standard ratio of oil to vinegar in a simple vinaigrette is _______________. -1 part oil to 1 part water and 2 parts vinegar -1 part oil to 3 parts vinegar -2 parts oil to 1 part water and 1 part vinegar -3 parts oil to 1 part vinegar -Equal parts oil and vinegar
3 parts oil to 1 part vinegar
When making mayonnaises, how much oil is used per egg yolk? -11 fl. oz. -10 fl. oz. -7 fl. oz. -4 fl. oz. -5 fl. oz.
7 fl. oz.
