Hotel Management Class Test 10

1. Which of the following is the main ingredient in most salads?

2. Which term refers to the base layer of most salads?

3. What is the most common leafy green used in salads?

4. Which of these is NOT typically added to a salad?

5. A salad served before the main course is called a:

6. Which of the following is an example of a bound salad?

7. A Caesar salad traditionally contains:

8. Which is an example of a fruit salad?

9. What makes a salad a "Chef's Salad"?

10. Which of these is NOT a common salad type?

11. Which is a basic component of a vinaigrette?

12. Which dressing is made with anchovies, garlic, lemon, and Parmesan?

13. Which dressing is typically pink or orange in color?

14. Which dressing is thick and creamy, made with buttermilk and herbs?

15. Which ingredient is NOT usually found in vinaigrette?

16. What is the purpose of drying salad greens after washing?

17. What is the term for combining salad ingredients gently?

18. What tool is best for drying lettuce?

19. When preparing a composed salad, you should:

20. Which method helps keep apples from browning in a fruit salad?

21. Which of these is highest in fiber for salads?

22. Why should you refrigerate salad with dressing?

23. Mayonnaise-based salads should be:

24. Which salad ingredient is a good source of healthy fats?

25. Raw eggs in dressings (like Caesar) pose a risk of:

26. Which salad is made with mozzarella, tomatoes, and basil?

27. A Greek salad traditionally includes:

28. Which salad comes from Middle Eastern cuisine?

29. Which salad is popular in French cuisine and includes tuna and hard-boiled eggs?

30. Which U.S. salad is known for its layered ingredients including bacon, avocado, and blue cheese?