Dressings

17 Questions | Total Attempts: 346

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Dressings

This quiz tackles the discussion on Salad dressings, answer all the questions intelligently. The exam is a three part test. Part I: Multiple choice Part II: True or False Part III: Essay


Questions and Answers
  • 1. 
    Most of the basic salad dressings used today can be divided into three categories
    • A. 

      Oil and vinegar dressings Mayonnaise-based dressings Cooked dressings

    • B. 

      Acids dressings Base dressings Alkaline dressings

    • C. 

      Emulsion dressings Temporary- emulsions Cooked dressings

    • D. 

  • 2. 
    What is a temporary emulsion? 
    • A. 

      Acids and bases combined by a cooked substance such as sour cream or yogurt, thus creating a temporary bond of two un-mixable liquids.

    • B. 

      A dressings that have high content of emulsifiers that bind oil and acid together.

    • C. 

      A simple oil-and-vinegar dressing is called a temporary emulsion.Because the two liquids always separate after being shaken or beaten together.

  • 3. 
    What is the most important ingredient to make an emulsion?  
    • A. 

      Mustard

    • B. 

      Egg yolks

    • C. 

      Eggs

  • 4. 
    What is a cooked dressing?
    • A. 

      A dressing that is a mixture of cooked products such as sour cream and other prepared ingredients such as flavored syrups and liquid seasonings.

    • B. 

      A dressing that is introduced to a considerable amount of heat for a period of time.

    • C. 

      A dressing that has a high content of acid that kills bacteria.

  • 5. 
    What are the three most important elements of a dressing?
    • A. 

      Acids, Oils, and Emulsifiers

    • B. 

      Alkalies,Acids and Seasonings

    • C. 

      Seasonings,Alkalies and Herbs

  • 6. 
    A salad dressing’s quality depends directly on the quality of the ingredients.
    • A. 

      True

    • B. 

      False

  • 7. 
    Most salad dressings are made primarily of an oil and an acid, with other ingredients added to modify the flavor or texture.
    • A. 

      True

    • B. 

      False

  • 8. 
    A uniform mixture of two unmixable liquids is called a temporary emulsion.
    • A. 

      True

    • B. 

      False

  • 9. 
    A simple oil-and-vinegar dressing is called a temporary emulsion.
    • A. 

      True

    • B. 

      False

  • 10. 
    Mayonnaise is also a mixture of oil and vinegar; the two liquids do not separate.
    • A. 

      True

    • B. 

      False

  • 11. 
    Basic vinaigrette is a simple mixture of oil, vinegar, and mayonnaise.
    • A. 

      True

    • B. 

      False

  • 12. 
    To make a good emulsion, mix some mustard with the vinegar.
    • A. 

      True

    • B. 

      False

  • 13. 
    Mayonnaise is the most important emulsified dressing.
    • A. 

      True

    • B. 

      False

  • 14. 
    Homemade mayonnaise is as stable as the commercial product.
    • A. 

      True

    • B. 

      False

  • 15. 
    Cooked dressings are made with little or no oil and with a starch thickener they are similar in appearance to mayonnaise, but with a more tart, strong flavor. 
    • A. 

      True

    • B. 

      False

  • 16. 
    Explain the difference of a vinegar dressing, a mayonnaise dressing and a cooked dressing?
  • 17. 
    What is the difference of a temporary emulsion and an emulsion?  
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