Chapter 15

Question 1

The most popular American lettuce

Answer 1

crisp head

Question 2

Also known as frisée, has a slightly bitter flavor

Answer 2

Curly endive

Question 3

Essential ingredient in Caesar salad

Answer 3

Romain lettuce

Question 4

Made up of a layer of greens that line the plate or bowl in which the salad is served

Answer 4

Base

Question 5

Enhances appearance while also complementing overall taste

Answer 5

Garnish

Question 6

Type of salad that is usually sweet and contains fruit and nuts

Answer 6

Dessert

Question 7

Coleslaw is an example of this

Answer 7

Vegetable salad

Question 8

Simulates the appetite and is light enough for the first course

Answer 8

Starter salad

Question 9

A small portion of a potato salad is a…

Answer 9

Accompaniment salad

Question 10

Salad that is intended to be a plate cleanser after Rich dinner and before dessert

Answer 10

Intermezzo

Question 11

Loose salad greens should be stored at a temperature range between

Answer 11

36°F and 41°F

Question 12

The salad has dressings that are usually sweet often with a little tartness for additional flavor

Answer 12

Fruit salad

Question 13

Pasta salad is an example of this type of salad

Answer 13

Bound

Question 14

These fruits should never be added to gelatin salad because they contain enzymes that dissolve the gelatin

Answer 14

Pineapple and papaya

Question 15

The standard recipe for a basic vinaigrette

Answer 15

Three parts oil and one part vinegar

Question 16

This oil must be disclosed on the menu because of allergies

Answer 16

Peanut oil

Question 17

This oil has a good omega-3 fatty acid profile

Answer 17

Canola oil

Question 18

This vinegar is made from apples

Answer 18

cider vinegar

Question 19

And ingredient that can permanently bind dissimilar ingredients is called a

Answer 19

Emulsifier

Question 20

Russian and thousand Island

Answer 20

Mayonnaise-based dressing

Question 21

Common condiment addition to Mayonnaise dressings

Answer 21

Relish

Question 22

Main ingredient in guacamole

Answer 22

Avocado

Question 23

Main ingredient in hummus

Answer 23

Chick peas

Question 24

This vinegar is aged in wooden barrels

Answer 24

balsamic vinegar

Question 25

A plants first true leaves form between the sprouting seeds stage and baby stage are called

Answer 25

Micro greens

Question 26

A temporary mixture of ingredients that eventually separates back into its unique parts is called

Answer 26

suspension

Question 27

This oil is commonly used in elegant restaurants with a specialty salads

Answer 27

Walnut oil

Question 28

The thickest and most stable emulsified dressing

Answer 28

Mayonnaise

Question 29

A liquid or semi liquid used to flavor salads is called a

Answer 29

Dressing

Question 30

In its simplest form vinaigrette dressing is made up of…

Answer 30

Vinegar and oil

Question 31

Best suited for a salad that has robust ingredients such as pastas and meats

Answer 31

Emulsified vinaigrette

Question 32

When cleaning salad greens the water should be…

Answer 32

A little warmer than the greens being washed

Question 33

This type of salad is prepared from cooked primary ingredients such as meat poultry fish egg or a starch

Answer 33

Bound salad

Question 34

To prevent fruit cut for a salad from discoloring the fruit in

Answer 34

Lemon juice

Question 35

This type of vinegar is distilled and purified to give it a neutral flavor

Answer 35

White vinegar

Question 36

Chicken salad and potato salad are examples of a

Answer 36

Bound salad

Question 37

For this type of salad the ingredients should be allowed to rest for a period of time to increase flavor and change texture

Answer 37

Vegetable salad

Question 38

Grilled chicken Caesar salad is a type of the salad

Answer 38

Maincourse

Question 39

A small salad served along with the main meal

Answer 39

Accompaniment salad

Question 40

This type of vinaigrette is best suited for salad made with a delicate greens such as bibb lettuce or watercress

Answer 40

Vinaigrette made with nut oil and balsamic vinegar