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Salads & Dressings Part 2 - Basic Foods 1
Test Description: Salads & Dressings Part 2 - Basic Foods 1
Instructions: Answer all questions to get your test result.
1) Which is not a variation on vinaigrette dressing?
A
French dressing
B
Ranch dressing
C
Italian dressing
D
Catalina dressing
2) How can you limit the amount of fat in your salad dressing?
A
all of the above
B
make your own
C
read labels
D
buy reduced-fat and fat-free dressings
3) Which greens can you safely eat without washing first?
A
packaged greens labeled "ready to eat"
B
greens bought in bulk
C
none of the above
D
packaged greens labeled "prewashed"
4) Nicoise salad is an example of which kind of salad?
A
molded
B
none of the above
C
cooked grain
D
combination
5) What is gelatin made of?
A
dissolved fats
B
egg yolks
C
long amino acid chains
D
egg whites
6) Why is spinach often gritty?
A
it grows in sandy conditions
B
its is caused by rust
C
it is caused by enzymatic browning
D
spinach leaves have a rough texture
7) Why is it helpful to soak greens for about ten minutes?
A
to soften their texture
B
all of the above
C
to make their bitter flavor more mild
D
to rehydrate their cells and restore crispness
8) A salad contains only raw vegetables
A
-------
B
-------
C
True
D
False
9) To prevent enzymatic browning, cut greens with a metal knife.
A
True
B
-------
C
False
D
-------
10) When preparing a mayonnaise recipe, cooking the egg mixture before adding the oil can prevent salmonella poisoning.
A
-------
B
True
C
False
D
-------
*select an answer for all questions
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