Chapter 19 and 20 / Salad test

Question 1

A red leafed, Italian variety of chickory

Answer 1

radicchio

Question 2

A salad mixed with a heavy dressing, such as mayonnaise, to hold it together

Answer 2

coleslaw

Question 3

a famous salad made of romaine lettuce and a dressing made of olive oil, lemon juice, eggs, garlic, and anchovies

Answer 3

caesar salad

Question 4

To soak a food in a seasoned liquid to give it flavor and moistness

Answer 4

marinade

Question 5

A dark brown vinegar that has been aged in wooden barrels

Answer 5

balsamic

Question 6

Oil that has been treated so that it will stay clear and liquid whain refrigerated

Answer 6

winterized

Question 7

A Mixture of tender, baby lettuces

Answer 7

mixed greens

Question 8

A delicate, tender variety of curly endive that is not as bitter as curly endive

Answer 8

Frisee

Question 9

The best grade of olive oil, made from the first pressing

Answer 9

virgin /extra virgin

Question 10

A brand of sheep’s milk cheese make only in a specific region of France

Answer 10

Roquefort

Question 11

A uniform mixture of two unmixable liquids

Answer 11

emulsion

Question 12

A salad dressing made of oil, vinegar, and seasonings

Answer 12

Basic French

Question 13

Having a smooth scar on the stem end of a melon, with no trace of stem

Answer 13

cantaloupe???

Question 14

A classic salad made of apples, celery. and walnuts, with a mayonnaise-based dressing

Answer 14

Waldorf

Question 15

The French name for small, delicate salad green also known as corn salad, field salad and lamb’s lettuce

Answer 15

bibb or limestone

Question 16

Sandwich made from pumpernickel bread. corned beef, sauerkraut and swiss cheese

Answer 16

Rueben

Question 17

Sandwich made from beaten eggs, diced green peppers, ham, onions and toast

Answer 17

Denver

Question 18

Sandwich made from bacon, lettuce, tomato, turkey and toast

Answer 18

Club

Question 19

Small open-faced sandwiches used as hors,d, oeuvres

Answer 19

canapes

Question 20

Marinated salad made from salami, ham, cheese, olives, vinaigrette dressing and pasta

Answer 20

antipasto

Question 21

True or False

Luncheon salads served as a main course must always contain a meat or seafood item

Answer 21

True???

Question 22

True or False

The four basic parts of a salad are the underliner, the base, the lettuce, and the garnish

Answer 22

True

Question 23

True or False

The dressing should be added to a green salad at least a half hour before service, so the the flavors have time to blend

Answer 23

False

Question 24

True or False

Cutting ingredients neatly is one way to enhance the appearance of the salad

Answer 24

True

Question 25

True or False | In general, salad ingredients should be in bite sized pieces

Answer 25

True

Question 26

True or False | The purpose of garnish is to make the salad more attractive to the eye

Answer 26

True

Question 27

True or False | Peaches, pears, and pineapples are examples of fruits that will discolor when cut and exposed to air

Answer 27

True??

Question 28

True or False | Boston lettuce is often tough and bitter, so it is not used by itself in green salads

Answer 28

False

Question 29

True or False | Watercress is used mainly as a garnish and is inappropriate in mixed green salads

Answer 29

True

Question 30

True or False | Moisture is necessary to maintain crispness in salad greens

Answer 30

True

Question 31

True or False | Cooked vegetables to be used in salads must always be cooked until very tender

Answer 31

False

Question 32

True or False | Raw ingredients should never be added to cooked salads

Answer 32

False

Question 33

True or False | To prevent food-borne disease, the ingredients of a mayonnaise-based salad must be cold when they are combined

Answer 33

True

Question 34

True or False | Dressings for fruit salads should never be sweetened so that they will counteract the sweetness of the fruit

Answer 34

False

Question 35

The two main ingredients of most standard salad dressings are__________and ______________. Other ingredients, such as seasonings, herbs, and egg yolks, are added to modify flavor and texture.

Answer 35

oil, vinegar

Question 36

______________ is an all-purpose blend of oils that can be used for a wide variety of dressings because of its neutral flavor

Answer 36

vegetable / salad

Question 37

Five examples of different vinegars that can be used to make salad dressings

Answer 37

cider, white, wine, sherry, balsamic

Question 38

To make a basic oil and vinegar dressing, you need _____ pints of oil for each pint of vinegar

Answer 38

three

Question 39

The most important thickening agent in cooked dressing is ____________. while the ingredient that makes mayonnaise thick is ________

Answer 39

flour, egg yolk

Question 40

So that the dressing will not be too acidic, a vinegar that contains more than 5% acid may have to be ___________ before being included in the dressing

Answer 40

diluted

Question 41

Suggest one ingredient that can be substituted for oil to make a low-fat vinegar

Answer 41

olive oil

Question 42

10 steps to make Mayonnaise

Answer 42

1. Use fairly bland ingredients if the mayonnaise is to be used for other dressing 2. Use the freshest eggs possible for the best emulsification. For safety use pasteurized eggs 3. Have all ingredients at room temperature 4. Beat the egg yolks will in a bowl 5. Beat in the seasonings 6. Begin to add the oil slowly, beating constantly 7. Gradually beat in remaining oil, alternating with the vinegar 8. Add no more than 8 oz. oil per large egg yolk. or no more than 1 qt. per 4 yolks 9. Taste and correct seasonings 10. If the mayo breaks it can be rescued