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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
Catalina dressing
D
Italian dressing
2) How can you limit the amount of fat in your salad dressing?
A
buy reduced-fat and fat-free dressings
B
read labels
C
all of the above
D
make your own
3) Which greens can you safely eat without washing first?
A
packaged greens labeled "ready to eat"
B
none of the above
C
packaged greens labeled "prewashed"
D
greens bought in bulk
4) Nicoise salad is an example of which kind of salad?
A
combination
B
cooked grain
C
none of the above
D
molded
5) What is gelatin made of?
A
egg yolks
B
long amino acid chains
C
egg whites
D
dissolved fats
6) Why is spinach often gritty?
A
spinach leaves have a rough texture
B
it is caused by enzymatic browning
C
its is caused by rust
D
it grows in sandy conditions
7) Why is it helpful to soak greens for about ten minutes?
A
to make their bitter flavor more mild
B
to rehydrate their cells and restore crispness
C
to soften their texture
D
all of the above
8) A salad contains only raw vegetables
A
True
B
-------
C
False
D
-------
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
False
B
-------
C
-------
D
True
*select an answer for all questions
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