Question 1

Refer back to the text at the beginning of this unit on flavor and answer the following question: What flavor adds surprise to food?

Accepted Answer

A) sweet 
B) sour 
C) spicy 
D) umami 
A) sweet 
B) sour 
C) spicy 
D) umami C

Question 2

A ravigote is an)

Accepted Answer

A) French crab 
B) Italian olive 
C) spiral pasta 
D) cold French vinegar-based sauce 
A) French crab 
B) Italian olive 
C) spiral pasta 
D) cold French vinegar-based sauce D

Question 3

Mimosa garnish refers to

Accepted Answer

A) sieved egg yolks. 
B) the city Mimosa Park, Louisiana. 
C) champagne and orange juice drink. 
D) minimal use of garnish. 
A) sieved egg yolks. 
B) the city Mimosa Park, Louisiana. 
C) champagne and orange juice drink. 
D) minimal use of garnish. A

Question 4

What ingredient is not typically found in pesto?

Accepted Answer

A) capers 
B) basil 
C) pine nuts 
D) olive oil 
A) capers 
B) basil 
C) pine nuts 
D) olive oil

Question 5

Which of the following is NOT a common component of a main course salad?

Accepted Answer

A) protein or heavy carbohydrate 
B) dressing 
C) greens 
D) base 
A) protein or heavy carbohydrate 
B) dressing 
C) greens 
D) base

Question 6

What's the difference between a Classic Main course Salad and Contemporary Salads?

Accepted Answer

Classic Main Course Salads are tradition

Question 7

To create successful salads, attention must be paid to

Accepted Answer

A) the freshness and quality of ingredients. 
B) the proper cooking procedures of all cooked ingredients. 
C) guest-centered presentations that are easy to access and eat. 
D) all of the above. 
A) the freshness and quality of ingredients. 
B) the proper cooking procedures of all cooked ingredients. 
C) guest-centered presentations that are easy to access and eat. 
D) all of the above.

Refer back to the text at the beginning of this unit on flavor and answer the following question: What flavor adds surprise to food?

A ravigote is an)

Mimosa garnish refers to

What ingredient is not typically found in pesto?

Which of the following is NOT a common component of a main course salad?

What's the difference between a Classic Main course Salad and Contemporary Salads?

To create successful salads, attention must be paid to

Introduction to the Cold Kitchen

Sanitation and Safety

Basic Equipment

Flavorings

Produce, Legumes, and Grains

Proteins in the Cold Kitchen

Canapes

Appetizers

Sandwiches

Cold Soups

Salad Basics

Side Salads

Dressings

Cold Sauces, Dips, Aioli, Salsas, Relishes, and Chutneys

Curing, Smoking, Marinating, Drying, and Pickling

Basic Charcutèrie

Buffets

Catering

Decorating Workthe Heart of the Garde Manger

Preparing for Culinary Competitions

Filters

Exam 13: Main-Course Salads

Refer back to the text at the beginning of this unit on flavor and answer the following question: What flavor adds surprise to food?

A ravigote is an)

Mimosa garnish refers to

What ingredient is not typically found in pesto?

Which of the following is NOT a common component of a main course salad?

What's the difference between a Classic Main course Salad and Contemporary Salads?

To create successful salads, attention must be paid to

Introduction to the Cold Kitchen

Sanitation and Safety

Basic Equipment

Flavorings

Produce, Legumes, and Grains

Proteins in the Cold Kitchen

Canapes

Appetizers

Sandwiches

Cold Soups

Salad Basics

Side Salads

Dressings

Cold Sauces, Dips, Aioli, Salsas, Relishes, and Chutneys

Curing, Smoking, Marinating, Drying, and Pickling

Basic Charcutèrie

Buffets

Catering

Decorating Workthe Heart of the Garde Manger

Preparing for Culinary Competitions

Filters