Task 71: Unit Pre-Assessment
Estimated Time: 15 mins
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Unit 4: Rouxbe Assessment
You scored 13 out of 15 - 86%
Great! Now we know what you actually know. Let's get on with the learning.
Pre-Assessment: Salads and Dressings
Now we’d like to help you figure out what you actually know about this subject.
Relax and give it your best shot. There are 15 questions, so it won’t take long.
At the end of the course we’ll compare where you thought you were (Self-Assessment), where you actually were (Pre-Assessment), and what you’ve learned (Rouxbe Assessment Quiz). We think you’ll be impressed with yourself.
Good luck!
1. When dressing salads, what is the primary ingredient?
a) Vinegar.
b) Oil.
c) Seasonings.
d) Greens.
2. When preparing a salad, a dressing or vinaigrette is more important than the salad greens.
a) True
b) False
3. Greens that are properly dried:
a) will ensure that a vinaigrette or dressing will not become watered-down.
b) helps a vinaigrette or dressing to adhere to the leaves.
c) both a) and b).
4. As soon as you get home from the market, place whole heads of greens directly into the refrigerator for optimum freshness.
a) True
b) FalseExplanation: Before storing greens in the refrigerator, it is best to clean and refresh them in cold water.
5. One, large handful of greens per person is usually a good amount for a side salad.
a) True
b) False
6. To save time, place as many greens as possible into a salad spinner.
a) True
b) False
7. Of the three basic flavor categories--mild, bold, and bitter--which of the following greens belongs to the bold flavor category?
a)
b)
c)
d)
8. When tossing a salad, the ingredients should not fill more than two-thirds of the bowl.
a) True
b) False
9. Which of the following oil is more often tamed or lightened with a neutral oil?
a) Sesame.
b) Olive.
c) Sunflower.
d) Canola.
10. To ensure a salad is properly coated with a vinaigrette or dressing:
a) toss vigorously.
b) toss gently.
c) spin with the dressing in a salad spinner.
11. What ingredient helps to stabilize an emulsion?
a) Egg yolks.
b) Mustards.
c) Milk products.
d) All of the above.Explanation: The proteins found in egg yolks, mustards, and milk products all help to stabilize an emulsion.
12. All greens should be dried before making any salad.
a) True
b) False
13. Very thick and stable dressings often contain more protein.
a) True
b) False
14. After washing, store greens by:
a) first tearing them into bite-sized pieces.
b) keeping the leaves whole.
c) storing the head whole.
15. The advantage of making your own vinaigrette is that you can control the:
a) intensity and flavor profile.
b) quality and seasonings.
c) ratio of oil to acid.
d) all of the above.
e) a) and b) only.