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19: In Review Questions
Explain why restaurant operators like salad bars.
List the four parts of a composed salad.
True or false. Bound salads can be a creative way to utilize leftovers.
A. True
B. False
Name each salad green described below.
The most popular variety of lettuce in the United States with crisp leaves and round, tightly packed heads.
Large, ruffled bunches of tender, bright green leaves used in salads and as plate liners.
Mixture of baby lettuces sometimes referred to as spring mix or field greens.
Tender shoots that are grown by soaking beans or seeds in water.
True or false. Chefs prefer ready-to-eat greens because they maintain their flavor, texture, and nutrients a long time.
A. True
B. False
Explain why salad greens are cut before they are washed.
The best method for drying lettuce is to use a _____.
The standard ratio for vinaigrette is _____ part(s) oil to _____ part(s) vinegar.
What are the ingredients in mayonnaise that act to stabilize the emulsion?
List the two classifications of oils used in salad dressings.
List five standard procedures to follow when making salads to ensure sanitation and food quality.
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