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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!  

Question
Answer
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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