Question 1

Most salads have 3 parts.  What are they?

Accepted Answer

base, body, dressing

Answer

base, filler, garnish

Answer

base, body, crunch

Answer

base, filler, dressing

Question 2

When should one assemble a salad?

Accepted Answer

As close to serving time as possible.

Answer

1 hour before the meal is served

Answer

the night before

Answer

2 hours before the meal is served

Question 3

Should the base of the salad extend over the edge of the plate or serving dish?

Accepted Answer

No

Answer

Yes

Question 4

What are the 3 basic types of salad dressings?

Accepted Answer

French, mayonnaise, cooked

Answer

Ranch, Italian, French

Answer

Ranch, Bleu Cheese, Russian

Question 5

Romaine, Boston bibb,  escarole, and endive are all types of _____________________.

Accepted Answer

salad greens

Answer

accompaniment vegetables

Answer

salad dressings

Answer

icebergs

Question 6

When should the cook add dressing to the salad?

Accepted Answer

just prior to serving the salad

Answer

1 hour before serving

Answer

the night before

Answer

in the middle of the meal

Question 7

To prevent enzymatic browning of cut fruit, what should you do?

Accepted Answer

treat it with lemon juice

Answer

treat is with water

Answer

treat it with baking soda

Question 8

Salad dressings are all examples of _______________________________.

Accepted Answer

emulsions

Answer

enzymes

Question 9

If you must shake or stir a dressing to mix it each time you use it, what type of emulsion is it?

Accepted Answer

temporary

Answer

whipped

Answer

permanent

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