1. This type of salad is served before the meal to help stimulate the appetite.
  2. Appetizer
  3. Accompaniment
  4. Main dish
  5. Dessert
  1. This type of salad must be substantial and satisfying.
  2. Appetizer
  3. Accompaniment
  4. Main dish
  5. Dessert
  1. This type of salad is served with the main course of the meal.
  2. Appetizer
  3. Accompaniment
  4. Main dish
  5. Dessert
  1. Which is NOT a principle of salad making?
  2. Place on a chilled plate
  3. Use plenty of dressing to flavor the salad
  4. Make salads just before eating
  5. Combine crisp with soft ingredients
  1. Which is NOT a principle of salad making?
  2. Ingredients should be well drained
  3. Choose fresh and good quality produce
  4. Handle greens as little as possible
  5. Lettuce leaves should be half their original size.
  1. Salad greens (lettuce) can become bruised and wilted if over handled.
  2. True
  3. False
  1. Spinach is the most popular salad plant in the nation.
  2. True
  3. False
  1. It is okay to freeze lettuce.
  2. True
  3. False
  1. Iceberg lettuce is by far the major type of salad lettuce.
  2. True
  3. False

Match the description with the lettuce/salad green type.

a. leaf b. romaine c. iceberg

d. butterhead e. spinachf. endive

10. ______Heads are large, round, and solid.

11. ______Includes Big Boston and Bibb

varieties. Slightly flat on top.

12. ______Plants are tall and cylindrical.

Famous for its use in Caesar

Salad.

13. ______This type of lettuce has broad,

tender, fairly smooth leaves that

vary in color depending on

variety.

14. ______Often used raw in salads.

  1. This type of salad may be sweetened and whipped cream added to the dressing.
  2. Appetizer
  3. Accompaniment
  4. Main dish
  5. Dessert
  1. This type of salad should contrast pleasantly with the rest of the meal in color, flavor, and texture.
  2. Appetizer
  3. Accompaniment
  4. Main dish
  5. Dessert
  1. Which of the following is an example of an oil based dressing?
  2. Mayonnaise
  3. Ranch
  4. Italian
  5. White sauce
  1. Which is an example of a dairy dressing?
  2. Mayonnaise
  3. Ranch
  4. Italian
  5. White sauce
  1. Which would be a good choice to reduce fat and calories found in salad dressing?
  2. Use sour cream in the dressing
  3. Use cottage cheese as the main dressing ingredient
  4. Use whole milk when making ranch dressing
  5. Use mayonnaise in the salad dressing
  1. Meat is usually in which type of salad?
  2. Appetizer
  3. Accompaniment
  4. Main dish
  5. Dessert
  1. Salad dressings act as a binding agent to hold salads together.
  2. True
  3. False
  4. This type of salad includes garden salads which are gently mixed.
  5. Tossed
  6. Arranged
  7. Molded
  1. This type of salad holds its shape.
  2. Tossed
  3. Arranged
  4. Molded
  1. This type of salad has pieces placed in striking patterns.
  2. Tossed
  3. Arranged
  4. Molded
  1. Soup should only be served hot.
  2. True
  3. False
  1. This type of soup is clear and made from lean beef.
  2. Bouillon
  3. Consommé
  4. Bisque
  5. Chowder
  1. This is a cream soup with pieces of different vegetables, fish, and/or potatoes.
  2. Bouillon
  3. Consommé
  4. Bisque
  5. Chowder
  1. This type is a cream soup is made with a thin white sauce, with fish or vegetable stock added.
  2. Bouillon
  3. Consommé
  4. Bisque
  5. Chowder
  1. This type of soup is made from two or three kinds of meat (beef, veal, chicken).
  2. Bouillon
  3. Consommé
  4. Bisque
  5. Chowder
  1. Clear soups provide many nutrients.
  2. True
  3. False
  1. After finishing a bowl of soup, where should you place your spoon?
  2. Leave it in the bowl
  3. Set it on the table next to the bowl
  4. Set it on the plate under the bowl
  5. Roll it in the napkin
  1. A soup spoon is smaller than a tablespoon.
  2. True
  3. False
  1. It is okay to drink bouillon from a cup after taking a few spoonfuls.
  2. True
  3. False
  1. You have been served crackers with your soup, which is appropriate?
  2. Dip the cracker in the broth and then bite.
  3. Put two or three pieces of cracker on top of the soup.
  4. Use the cracker like a spoon to scoop the vegetable chunks.
  5. Crumble the crackers in the soup and then stir.
  1. Which is a combination of ingredients cooked in stock until the flavor is extracted?
  2. Soup
  3. Casserole
  1. Which is a blend of cooked ingredients that are heated together to develop flavor?
  2. Soup
  3. Casserole
  1. Which part of a casserole provides its main texture and flavor?
  2. Base
  3. Extender
  4. Binder
  5. Foundation
  1. Which part of a casserole is a liquid that holds the other ingredients together?
  2. Base
  3. Extender
  4. Binder
  5. Foundation
  1. Which part of the casserole is food ingredient that helps thicken the dish?
  2. Base
  3. Extender
  4. Binder
  5. Foundation
  1. Which would NOT be an example of a base?
  2. Pasta
  3. Hamburger
  4. Cheese
  5. Casseroles don’t have a base
  1. Which would NOT be an example of an extender?
  2. Potatoes
  3. Legumes
  4. Chicken
  5. Casseroles don’t have extenders
  1. Which would NOT be an example of a binder?
  2. Soup
  3. Eggs
  4. Cheese
  5. Casseroles don’t have binders
  1. Which would NOT be an example of a foundation?
  2. Turkey
  3. Legumes
  4. Soup
  5. Casseroles don’t have foundations
  1. Casseroles are usually expensive to make and so are not used very often.
  2. True
  3. False
  1. Which is NOT an advantage of serving a casserole?
  2. Leftovers are easy to use
  3. A complete meal in a dish
  4. Takes little time to prepare
  5. All of the above
  1. Casseroles contain few nutrients.
  2. True
  3. False