Test 1
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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Bound Salad | A protein, pasta, or potatoes bound together by a dressing.
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Bites in an appetizer | 5-6
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Concasse | Peeled, seeded, and rough chopped
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Oil infusion, which method? | Hot
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4 Components of a salad | Base, body, garnish, and dressing
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Ages of balsamic vinegar |
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Salad greens should be wet or dry | Dry, because oil and water doesn't mix.
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EVOO |
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What makes an entree salad? | Protein
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Ratio of oil to acid? | 3:1
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Difference in acid content of wine vinegar and distilled vinegar? | Wine vinegar has a higher acid % than distilled vinegar.
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Garde Manger | Cold Kitchen
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Chutney | Jam like product with chunks
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Charcuterie | Using off cuts of meat (sausages, pates)
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Relish |
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What to use a hot marinade for? | Vegetables and herbs
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3 components of a marinade | Acid, oil, and flavor.
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Name 8 salad greens | Iceberg, romaine, spinach, bib, arugula, dandelion greens, cabbage, and butterhead.
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How long does a cold infusion take? | 5-6 hours
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Coulis | Pureed vegetable or fruit
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Name the 5 mother sauces | Bechamel, espagnole, tomato, hollandaise, and veloute.
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Amuse bouche | Sent out at the beginning of a meal. 1 bite and free to get customers wanting more.
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Emulsion agents for vinegarettes | Egg and mustard
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Talon | Fat, wax, and paraffin.
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3 types of vinegar | Fermented, distilled, and specialty.
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Name 2 bland oils | Salad/vegetable oil and Canola oil
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Created by:
kford9790
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