Task 82: Unit Quiz
Estimated Time: 35 mins
Unit Quiz
Perfect grade - 100%
Here's how your score compares with those from the beginning of the unit:90% - how much you thought you knew after the Self Assessment |86% - how much you actually knew after the Rouxbe Assessment |100% - how much you know about this material now.
1. 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)
2. After washing, store greens by:
a) first tearing them into bite-sized pieces.
b) keeping the leaves whole.
c) storing the head whole.
3. Pre-washed, packaged greens:
a) should never be washed.
b) will benefit from a quick refreshing in cold water just before use.
c) should be soaked before storing.
4. You should never tear greens by hand.
a) True
b) False
5. The amount of vinaigrette to use in a salad is about:
a) two teaspoons per handful of lettuce.
b) two tablespoons per handful of lettuce.
c) the amount of dressing is irrelevant.
6. Greens used for salads should be crisp, fresh and wet.
a) True
b) False
7. Greens must always be dressed with an acid and an oil.
a) True
b) False
8. For delicate-looking salads, and for easier eating, greens should be torn into bite-size or fork-size pieces.
a) True
b) False
9. When choosing a head of lettuce, it is best to avoid heads with brown root ends.
a) True
b) False
10. A vinaigrette or dressing should be added to a salad:
a) 15 minutes before tossing and serving.
b) immediately before tossing and serving.
11. When preparing vinaigrettes or dressings, neutral oils can be used to tame or lighten the flavor of stronger oils.
a) True
b) False
12. Salads can be made with a single green.
a) True
b) False
13. Arugula is known for its ______ flavor.
a) bitter
b) spicy
c) mild
d) buttery
14. Nut or seed oils should never be stored in the refrigerator.
a) True
b) False
15. The only reason to wash greens prior to refrigeration is to remove dirt that may be present.
a) True
b) False
16. Which flavor category does this green belong to?
a) Mild.
b) Bold.
c) Bitter.
17. 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.
18. To save time, place as many greens as possible into a salad spinner.
a) True
b) False
19. All greens should be dried before making any salad.
a) True
b) False
20. Very thick and stable dressings often contain more protein.
a) True
b) False
21. When creating a salad:
a) always try to combine greens within the same flavor category.
b) consider different colors, flavors and textures.
c) both of the above.
22. Name the types of greens in order of appearance from left to right.
a) Frisée, radicchio and Belgian endive.
b) Belgian endive, escarole and radicchio.
c) Radicchio, watercress and rocket.
23. 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).
24. Which of the following is considered a neutral-flavored oil?
a) Walnut.
b) Grape-seed.
c) Sesame.
25. When making vinaigrettes, the common ratio of oil to acid is:
a) 1 part oil to 3 parts acid.
b) 3 parts acid to 2 parts oil.
c) 3 parts oil to 1 part acid.
d) 2 parts acid to 3 parts oil.
26. As soon as you get home from the market, place whole heads of greens directly into the refrigerator for optimum freshness.
a) True
b) False
27. Types of mild lettuce include:
a) watercress, red leaf, radicchio, spinach and endive.
b) romaine, butter lettuce, arugula, spinach and pea shoots.
c) butter lettuce, romaine, red leaf and green leaf.
d) butter lettuce, romaine, red leaf, watercress and green leaf.
28. Oils and vinegars should complement greens, not overpower them.
a) True
b) False
29. When dressing salads, what is the primary ingredient?
a) Vinegar.
b) Oil.
c) Seasonings.
d) Greens.
30. 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.
31. The two fundamental ingredients used to make a vinaigrette include:
a) oil and acid.
b) oil and stock.
c) oil and starch emulsifier.
d) all of the above.
32. What ingredient helps to stabilize an emulsion?
a) Egg yolks.
b) Mustards.
c) Milk products.
d) All of the above.
33. When tossing a salad, the ingredients should not fill more than two-thirds of the bowl.
a) True
b) False
34. An easy way to combine a vinaigrette is in a glass jar.
a) True
b) False
35. One, large handful of greens per person is usually a good amount for a side salad.
a) True
b) False