SALADS AND SALAD DRESSINGS Short Answers 1. 2. 3. 4. 5. 6. 7.

Name 10 types of leafy salad greens. Name 8 types of raw vegetables that can be used in salads. Name 8 cooked, pickled or canned vegetables that can be used in salads. Name the four basic parts of a salad. When is salad dressing added to a tossed green salad? What type of lettuce is used in Caesar Salad? What should be done to cut fruits such as apples and peaches to prevent them from discoloring? 8. What steps should you take to dissolve unflavored gelatin in a large liquid? 9. In what order should the following items appear on a salad bar: plates, mixed greens, condiments, dressings? 10. What is the basic ratio of oil to vinegar in Basic French Dressing or Vinaigrette? Multiple Choice 11. Another name for romaine lettuce is: (a) cos lettuce. (b) bibb lettuce. (c) escarole. (d) endive. 12. Another name for chicory is (a) limestone lettuce. (b) radicchio. (c) loose-leaf lettuce. (d) curly endive. 13. Which of the following has a tightly packed pointed head made up of pale yellow-green to white, crisp waxy leaves with a slightly bitter flavor? (a) cos lettuce (b) Belgian endive (c) witloof chicory (d) both b and c 14. Broad-leaf endive is also known as (a) escarole. (b) cos lettuce. (c) bibb lettuce. (d) Chinese cabbage.

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15. Which of the following kinds of salads is most often served as a lunch main course? (a) vegetable salad. (b) combination salad. (c) green salad. (d) gelatin salad. 16. Which of the following salads is made with green beans, potatoes, lettuce, tuna, and olives? (a) Chef’s Salad. (b) Waldorf Salad (c) Salade Niçoise (d) Garden Salad 17. Which of the following salads is made with apples, celery, and walnuts? (a) Perfection Salad (b) Salade Niçoise (c) Jellied Fruit Salad (d) Waldorf Salad 18. Iceberg lettuce __________. (a) wilts faster than other greens (b) is the most popular salad ingredient (c) is seldom mixed with other greens because of its distinctive flavor (d) all of the above 19. Which of the following is a mixture of tender, young baby lettuces? (a) mâche (b) treviso (c) arugula (d) mesclun 20. Arugula is also known as __________. (a) Rocket (b) Rugula (c) Radicchio (d) both a and b 21. Which of the following is not one of the four basic parts of a salad? (a) base (b) border (c) garnish (d) dressing

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22. After overhearing the following statements from Chef Vert's students during their study group, which one do you think received the best grade on the test on salad preparation? (a) Celeste: "I like to arrange my salad so that it covers the rim of the plate." (b) Germaine: "The perfect salad contains as many colors as you can fit on the plate." (c) Mathilda: "I cut my salad ingredients in large enough pieces so that my customers will be able to identify them." (d) Roberto: "I think it is essential to make sure that the ingredients of a salad lie as flat as possible on the plate so that customers have an easy time picking them up with their forks. 23. When preparing salads, it is important to __________. (a) wash and drain the greens thoroughly (b) arrange them on plates that are not too cold (c) add dressings as soon as possible to prevent wilting (d) be sure that the greens are not exposed to air circulation 24. Cooked salads differ from combination and vegetable salads in that they are usually mixed with a(n) __________ during preparation. (a) antioxidant or acid (b) oil and vinegar combination (c) thick dressing, such as mayonnaise (d) sweet dressing, such as honey dijon 25. A __________ salad is also most likely to be classified as a bound salad. (a) cooked (b) dessert (c) vegetable (d) combination 26. Fruit salads can be __________. (a) dessert salads (b) appetizer salads (c) part of combination luncheon plates (d) all of the above 27. A chef's salad is an example of a _____ salad. (a) gelatin (b) cooked (c) vegetable (d) combination 28. If you were reading a history of gelatin salads, you would find that they are closely related to __________. (a) soups (b) aspics (c) bound salads (d) emulsified salads

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29. When maintaining a salad bar, it is important to __________. (a) wipe the edges of dressing containers (b) refill containers before they begin to look depleted (c) clean up the debris that has been scattered by customers (d) all of the above 30. Which of the following is the best order for arranging items along a salad bar? (a) plates → crackers and breads → mixed greens → dressings → condiments (b) condiments → crackers and breads → dressings → plates → mixed greens (c) plates → mixed greens → condiments → dressings → crackers and breads (d) mixed greens → dressings → plates → condiments → crackers and breads 31. Salad dressings are __________. (a) sometimes considered cold sauces (b) serve the same functions as sauces (c) liquids or semiliquids used to flavor salads (d) all of the above 32. Salad dressings and sauces both __________. (a) enrich (b) add flavor (c) add moisture (d) all of the above 33. Which of the following is not one of the basic types of salad dressings commonly used today? (a) cooked (b) appetizer (c) oil and vinegar (d) mayonnaise-based 34. Of the following oils, __________ oil has the most distinctive taste. (a) corn (b) olive (c) soybean (d) safflower 35. Extravirgin olive oil __________. (a) is an example of a winterized oil (b) is made from the first pressings of olives (c) is often used in the restaurant business because of its relatively low cost (d) is a blend of two or more grades of olive oil 36. __________ vinegar is aged in wooden barrels. (a) Cider (b) Sherry (c) Distilled (d) Balsamic

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37. __________ vinegar is usually preferred for the best-quality oil-and-vinegar dressings. (a) Wine (b) Cider (c) White (d) none of the above 38. Which of the following statements is correct about Roquefort cheese? (a) It is a brand name. (b) It is the same as blue cheese. (c) It is produced in Switzerland. (d) It is relatively inexpensive in comparison to other cheeses. 39. A uniform mixture of two unmixable liquids is known as a(n) __________. (a) aspic (b) emulsion (c) cooked dressing (d) none of the above 40. The gums, starches, and gelatins in commercial salad dressings act as __________. (a) flavorings (b) emulsifiers (c) antioxidants (d) anticoagulants 41. A temporary emulsion (such as a simple oil and vinegar dressing) __________. (a) must be shaken before it is served (b) will separate soon after it has been shaken (c) will take longer to separate the longer or harder it is beaten or shaken (d) all of the above 42. __________ is the most important emulsified dressing. (a) Italian (b) French (c) Vinaigrette (d) Mayonnaise 43. When making mayonnaise, it is essential to __________. (a) add the oil all at once (b) use highly flavored ingredients (c) have all the ingredients as cold as possible (d) beat the egg yolks well in a bowl

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True/False 44. Two types of salad greens that should not normally be used by themselves are escarole and chicory. 45. Stainless steel knives are best for cutting salad ingredients. 46. Cooked foods to be mixed with mayonnaise must be chilled before mixing. 47. Canned pineapple should not be added to gelatin salads, because the gelatin will not set. 48. Solid ingredients should be mixed with a gelatin mixture as soon as the gelatin has congealed. 49. If lemon juice is added to a gelatin salad, the amount of gelatin may have to be increased. 50. To make mayonnaise, you may use up to one cup (250 mL) of oil per large egg yolk. 51. All ingredients for making mayonnaise should be thoroughly chilled before production is begun. 52. Vinaigrette is a type of emulsified dressing. 53. Mesclun is a mixture of tender, baby lettuces. 54. Mâche is a bitter, slightly tough salad green that should always be mixed with milder, more tender greens. 55. Radicchio and treviso both have red leaves.

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