Salads and sandwiches

Multiple-choice questions
Highlight or circle the correct answer, or enter your answer in the
space provided. Note that some multiple-choice questions may have more
than one correct answer.

1.Which of the following is an example of a simple salad? a Asparagus

salad b Caesar salad c French salad d Goat cheese salad Answer: a
and c

2.Which of the following is an example of a mixed salad? a Beetroot

salad b Kidney bean and apple salad c Russian salad d Salade du
chef Answer: c and d

3.Which of the following cheese is used for a bitter–sweet autumn

salad? a Roquefort b Parmesan c Gruyere d Goat cheese
Answer: c

4.Which of the following nut is a traditional ingredient in Waldorf

salad? a Walnuts b Pine nuts c Pecans d Cashew nuts Answer: a

5.Which is the missing ingredient in this marinade for the Warm Salad
of Thai beef? Lime juice, soy sauce, fish sauce, sweet chilli sauce,
finely chopped spring onions and coriander a Lemon juice b Ginger c
Chives d Garlic Answer: d

6.Mayonnaise may turn or curdle if: a The oil is added too quickly or
the oil is too cold b The sauce is insufficiently whisked c The egg
yolk is stale d All of the above Answer: d

7.Which of the following is a variation of French dressing? a Lemon

dressing b Millers dressing c Roquefort dressing d All of the above
Answer: d

8.What may be served with Cumberland sauce? a Cold ham b Cold

camembert c Hot game d Fried camembert Answer: a, b and d

9.The work sequence to make a sandwich is: a Bread, filling, spread,

garnish, cutting, wrapping b Bread, garnish, spread, filling,
wrapping, cutting c Bread, toasting, filling, spread, wrapping,
cutting d Bread, spread, filling, garnish, cutting, wrapping Answer:
d

10.The main filling of a Bookmaker’s sandwich is: a Hot ham with

mustard b Grilled minute steak spread with mustard c Grilled minute
steak spread with mayonnaise and tomato ketchup d Grilled chicken
breast fillets spread with mustard Answer: b

True or false questions

Highlight or circle the correct answer, or enter your answer in the
space provided.

Answer true or false about salads.

1. Salads can be offered as an entrée, as an accompaniment or as a
main course. True False Answer: True

Answer true or false regarding tartare sauce.

2. The capers and gerkins should be chopped finely. True False

3. Tartare sauce is a mushy sauce. True False

4. Parsley is added to give the Tartare sauce a green appearance. True

False

5. If the parsley is chopped and washed well the Tartare Sauce will
not have a green appearance.. True False

Answer true or talse about canapés.

6. Canapés are best prepared just prior to service True False

7. Canapés are always glazed with aspic jelly. True False

8. Canapés must be cut small enough to be eaten with one or two bites.
True False

9. The shape of the canapés should be appropriate to the food used.

True False

10. Bread-based canapés can use both brown and white bread that is
about 24 hours old. True False

Answer true or false about bread and sandwiches.

11. Sandwiches should always be chilled. True False

12. Bread can be stored with strong-flavoured foods. True False

13. If sandwiches are made in advance, they should be left uncovered.

True False

14. Soft breads, buns and rolls should be covered to stop them from
drying out. True False

15. To stop bread from becoming stale, place it in the refrigerator.

True False

Short-answer questions

Enter your answer in the space provided.

1.Describe the steps to prepare a green salad. All salad ingredients
must be absolutely fresh.
Salad greens must be washed in cold water.
Salad greens must be dried thoroughly.
Salad greens should be kept in crisper in refrigerator.
Leaves should be torn into large bite-sized pieces.
Salad greens should be tossed lightly with sufficient dressing
just prior to serving.
Garnish lightly – keep the presentation simple.

2.Name and describe briefly the principles of salad preparation as it

relates to: cutting the ingredients, colour and texture, flavour and
composition of the salad. Cutting the ingredients: As necessary cut
neatly, evenly and precisely. Tear the leaf greens. All food should be
identifiable.
Colour and texture: Build the salad from flavoured and textured items
that are contrasting but in harmony. All raw items should be clean and
crisp, all cooked items should be chilled with good colour and
structure.
Flavour: Balance the salad composition of flavour with an appropriate
dressing to complement the base ingredients.
Composition: The salad must be neat and balanced, simple and eye-
appealing. Do not use too much of any one ingredient.

3.Why do you wash salad leaves in lightly salted water? It assists in

leaching out insects and it leaves sandy residue behind.

4.Why do you tear salad leaves and not cut them? To avoid bruising

5.Name at least five salads that have apple as an ingredient? Apple

slaw, Kidney bean and apple salad, Red cabbage and apple salad, Dutch
potato salad, Celeriac, tomato and walnut salad, Waldorf salad,
Watercress, apple, pine nut and pancetta salad.

6.Name five mayonnaise derivatives and the ingredients for each

derivative. Andalouse: Mayonnaise, tomato ketchup and capsicum
Cocktail: Mayonnaise and tomato ketchup, cream
Rèmoulade: Mayonnaise and chopped capers, gherkins,
fines herbes and anchovy essence
Tartare: Mayonnaise and chopped capers, gherkins, fines herbes
Thousand island: Mayonnaise, capsicum, hard-boiled egg, tabasco sauce
and parsley

7.Name two methods for reconstituting curdled mayonnaise. Take a

clean bowl, add a small amount of boiling water and gradually whisk in
the curdled mayonnaise.
Take a clean bowl, add another yolk or egg thinned with a small amount
of vinegar. Whisk well and then gradually whisk in the curdled
mayonnaise.

8.How should you describe the basic vinaigrette that you serve? The
type of vinegar that is used to make the base vinaigrette should be
used to name the vinaigrette, e.g. red wine vinegar – ‘Red wine
vinaigrette’; white wine, raspberry, balsamic, malt, white, rice wine
etc.

9.Name two salad sauces that have red currant jelly as an ingredient?
Mustard sauce, Cumberland sauce

10.Name two salad dressing or sauces that have honey as an ingredient?

Millers dressing, Raspberry vinaigrette

11.Tofu dressing can be used as a dip for crudités? What are crudités?
Blanched vegetables

12.Which bases are suitable for canapés? White, wholemeal, rye bread;
pumpernickel; brioche; puff and short pastry; dry biscuits;
crispbreads

13.What is an alternative to canapés? Dips

14.What are the four ingredients that make up a sandwich? Bread,

spread, filling, garnish

15.List five types of bread that are suitable for sandwich making.
Bagels – plain, wholemeal; ciabatta; coburgs – cob; flat breads –
pita, plain, wholemeal, grain, naan; focaccia – plain, herbed, spiced,
wholemeal; French bread– baguette, plain or wholemeal; rye and sour
doughs – light or dark, bread or rolls; sandwich brown; sandwich
white; pumpernickel
Cookery for the Hospitality Industry 6th Edition

Romane → Which type of lettuce is the essential ingredient for Cesar

Salad

This is true.

combination → Chef's salad is an example of what type of salad?

This is true.

intermezzo → Which type of salad stimulates the appetite and is light

enough for the first course?

This is false.

It should be intermezzo → The purpose of this salad is to cleanse the

palate..

Russian → Thousand island and _____ are mayonnaise based dressings.

This is true.

advocado → The main ingredient in guacamole is _____.

This is true.

curly endive → If chicken is served with spinach, it is called ____

This is false.

It should be curly endive → This lettuce is also known as frisee and

has a slightly bitter flavor..

vinaigrette → The purpose of a garnish is to stimulate ___ and enhance

the dishes's appearance and the overall eating experience.

This is false.

It should be vinaigrette → This dressing is made from 3 parts oil and

1 part vinegar..

appetite → The purpose of a garnish is to stimulate ___ and enhance

the dishes's appearance and the overall eating experience.

This is true.

body → The four basic parts of any salad are the base, ___, garnish
and dressing.

This is true.
balsamic → Which part of the salad lines the bowl with with a layer of
greens?

This is false.

It should be balsamic → Which special wine vinegar is aged in wooden

barrels?.

vegetable → The purpose of a garnish is to stimulate ___ and enhance

the dishes's appearance and the overall eating experience.

This is false.

It should be vegetable → Coleslaw is an example of what type of

salad?.

Florentine → The purpose of a garnish is to stimulate ___ and enhance

the dishes's appearance and the overall eating experience.

This is false.

It should be Florentine → If chicken is served with spinach, it is

called ____.

garnish → Which part of the salad enhances its appearance and

compliments the overall taste.

This is true.

main course → Grilled Chicken Caesar salad is considered a _____ type

of salad.

This is true.

accompaniment → Which type of lettuce is the essential ingredient for

Cesar Salad

This is false.
It should be accompaniment → What type of salad is small and served
with the main meal?.

cider → Which type of vinegar is made from apples?

This is true.
dubarry → Which part of the salad lines the bowl with with a layer of
greens?

This is false.
It should be dubarry → A ____ is a garnish of cauliflower..

bound → The four basic parts of any salad are the base, ___, garnish
and dressing.

This is false.
It should be bound → Pasta, potato and chicken salad are examples of
which type of salad?.

peanut → Which oil must be disclosed on the menu because of allergies?

This is true.
iceberg → Which type of lettuce is the most popular in America?

This is true.
pineapple → Raw papaya and ______should never be added to gelatin
salad.

This is true.
base → The four basic parts of any salad are the base, ___, garnish
and dressing.

This is false.

It should be base → Which part of the salad lines the bowl with with a
layer of greens?.

perizer → Which type of salad stimulates the appetite and is light

enough for the first course?
This is true.
mayonnaise → A garnish of onions is called____.

This is false.
It should be mayonnaise → What ingredient holds a bound salad
together?.

chickpeas → The main ingredient in hummus is _____.

This is true.

emulsion → _____ is the permanent blending of dissimilar ingredients.

This is true.

dips → ___ can be served hot or cold and should compliment the foods
they are served with.

This is true.

lemon juice → What ingredient holds a bound salad together?

This is false.

It should be lemon juice → To prevent fresh fruit from discoloring,

coat it with ____..

layonnes → What ingredient holds a bound salad together?

This is false.

It should be layonnes → A garnish of onions is called____..

suspension → A ___ is a temporary mixture of ingredients that

eventually separate back into it's unique parts.

This is true.

Chef's salad is an example of what type of salad?

INCORRECT: No answer given

ANSWER: acombination

The four basic parts of any salad are the base, ___, garnish and
dressing.
INCORRECT: No answer given

ANSWER: obody

A ____ is a garnish of cauliflower.

INCORRECT: No answer given
ANSWER: sdubarry

Which oil must be disclosed on the menu because of allergies?

INCORRECT: No answer given

ANSWER: fpeanut

A garnish of onions is called____.

ANSWER: layonnes

This dressing is made from 3 parts oil and 1 part vinegar.

ANSWER: vinaigrette

Coleslaw is an example of what type of salad?

ANSWER: vegetable

The main ingredient in guacamole is _____.

ANSWER: advocado

Which type of salad stimulates the appetite and is light enough for
the first course?

ANSWER: perizer

Which special wine vinegar is aged in wooden barrels?

ANSWER: balsamic

Raw papaya and ______should never be added to gelatin salad.

ANSWER: pineapple

Which part of the salad enhances its appearance and compliments the
overall taste.

ANSWER: garnish

To prevent fresh fruit from discoloring, coat it with ____.

INCORRECT: No answer given

ANSWER: lemon juice

Pasta, potato and chicken salad are examples of which type of salad?

ANSWER: bound

What ingredient holds a bound salad together?

ANSWER: mayonnaise

Which type of vinegar is made from apples?

ANSWER: accider

___ can be served hot or cold and should compliment the foods they are
served with.

ANSWER: vdips

Which part of the salad lines the bowl with with a layer of greens?

ANSWER: dbase

The purpose of a garnish is to stimulate ___ and enhance the dishes's

appearance and the overall eating experience.

ANSWER: nappetite

This lettuce is also known as frisee and has a slightly bitter flavor.

ANSWER: bcurly endive

If chicken is served with spinach, it is called ____

ANSWER: adFlorentine

The main ingredient in hummus is _____.

ANSWER: rchickpeas

What type of salad is small and served with the main meal?

ANSWER: qaccompaniment

Which type of lettuce is the essential ingredient for Cesar Salad

INCORRECT: No answer given

ANSWER: aaRomane

Grilled Chicken Caesar salad is considered a _____ type of salad.

ANSWER: cmain course

The purpose of this salad is to cleanse the palate.

ANSWER: tintermezzo

_____ is the permanent blending of dissimilar ingredients.

ANSWER: pemulsion
Which type of lettuce is the most popular in America?

ANSWER: ziceberg

A ___ is a temporary mixture of ingredients that eventually separate

back into it's unique parts.
ANSWER: msuspension

Thousand island and _____ are mayonnaise based dressings.

ANSWER: Russian

Okra is native to ______.

Africa

A cucumber is a type of gourd

True

Corn is actually a grain, a type of grass.

True

Brassica is another name for cabbage.

True