On Cooking Test 3

Question 0

Most common lettuce

Answer 0

Butter head, crisp head, leaf, romaine

Question 1

Salad Greens

Answer 1

Boston, iceberg, leaf, romaine, baby, belgian endive, curly endive, escarole, radicchio, arugula, dandelion, mâché, sorrel, spinach, watercress, chicory

Question 2

Cos

Answer 2

Romaine

Question 3

Mesclun

Answer 3

Mixture of several baby lettuces

Question 4

Micro greens

Answer 4

First true leaves of any edible green

Question 5

Which lettuce can be filled with soft butter, cheeses, or spreads?

Answer 5

Belgian endive

Question 6

Used to add texture, flavor and color to salads

Answer 6

Lettuce and chicory: arugula, dandelion, mâché, sorrel, spinach, sprouts, watercress, edible flowers, fresh herbs

Question 7

Member of cabbage family

Answer 7

Arugula

Question 8

Can be made into soups sauces or purées

Answer 8

Sorrel

Question 9

Edible flowers

Answer 9

Nasturtiums, pansies, calendulas

Question 10

Storing lettuce

Answer 10

Up to a week, 34-38degF, not with fruits that emit ethylene gas

Question 11

French dressing

Answer 11

A.k.a vinaigrette: oil, vinegar, salt, pepper/ 3 parts oil, 1 part vinegar

Question 12

Emulsion

Answer 12

Uniform texture of two unmixable liquids

Question 13

Process for making mayonnaise

Answer 13

Oil mixed with small amount of vinegar. Emulsifier added (egg yolk-lecithin) prevents oil droplets from regrouping

Question 14

Aioli

Answer 14

Garlic mayonnaise

Question 15

Emulsified vinaigrette

Answer 15

Classic vinaigrette emulsified with whole eggs

Question 16

Tossed salad

Answer 16

Placing greens, garnishes, dressing in large bowl and tossing

Question 17

Composed salad

Answer 17

Arranging each ingredient in artistic fashion/ base- layer of greens, body- main ingredient/lettuce, another salad or chicken salad or fruit/ garnish- added for color texture or flavor, warm or cold, ex. Duck breast/ dressing- compliment other flavors

Question 18

Bound salad

Answer 18

Cooked meats, poultry, fish, shellfish, pasta or potatoes bound with dressing/ ex. Potato salad, chicken salad

Question 19

Vegetable salad and fruit salad

Answer 19

Just that

Question 20

Matching dressing and salad

Answer 20

Lighter dressings with more delicate lettuce and heavier dressing with crisper lettuces

Question 21

Vegetable salad

Answer 21

Cooked or raw veggies ex. Coleslaw, carrot-raisin

Question 22

a la grecque

Answer 22

Preparation in which vegetables are marinated in olive oil, lemon juice and herbs, then served cold

Question 23

Smorbrod

Answer 23

Norwegian cold open faces sandwich

Question 24

Sandwich mise en place

Answer 24

Prepare ingredients, arrange and store ingredients, select and arrange equipment