Chapter 15: Salads, Dressings, and Dips Exam Prep Questions
Authored by Andrea Rivera
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11th Grade
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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The part of the bound salad that holds everything together is the...
body.
base.
garnish.
dressing
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which part of the salad holds the main ingredients?
Body
Base
Garnish
Dressing
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which type of food typically makes up the base of the salad?
Unleavened bread
A creamy dressing
Small, leafy greens
A protein, like chicken
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The 3 keys to a quality salad are
texture, taste, and cost.
sweet, bitter, and tart flavors.
eye appeal, cost, and heartiness.
freshness, balance, and eye appeal.
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which salad most often uses slightly sweeter or sweet/sour dressing to enhance its flavor?
Fruit
Bound
Starter
Tossed
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which salad is served after dinner and before dessert?
Intermezzo
Tossed
Intermediate
Accompaniment
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Salads are best stored between
33-38 degrees F.
36-41 degrees F.
39-44 degrees F.
41-46 degrees F.
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