Unit 2 Culinary Test

Front 1

When planting the salad, the rim of the plates or bowls should be considered the picture frame

Back 1

True

Front 2

And attractive salad should use 5 to 8 different colors

Back 2

False

Front 3

So it should be cut into bite-size pieces

Back 3

True

Front 4

Completing a salad ingredients can be mounted to create height

Back 4

True

Front 5

The term sauce is a French term that means to relish or make food more appetizing

Back 5

True

Front 6

Sauce adds flavor, moisture richness, color, and visual appeal to a plate

Back 6

True

Front 7

A sauce and contrasting flavors for a meal

Back 7

True

Front 8

Sauces to disguise, the flavor of the food they are paired with

Back 8

False

Front 9

What is the edible container for the food inside a sandwich that provides book and nutrients

Back 9

Bread

Front 10

What is the component of the sandwich that prevents the bread from soaking up the filling and ads flavor and moisture?

Back 10

Spread

Front 11

What is the protein or vegetable bass sandwich component that adds the primary flavor called

Back 11

Filling

Front 12

What is the sandwich that has prepared on a long sliced raw in touch with meat cheese, lettuce, tomato and onions called

Back 12

Submarine

Front 13

What type of sandwich is three slices of bread and several layered ingredients

Back 13

Multi Decker, or club sandwich

Front 14

What type of sandwich is a tuna melt

Back 14

Hot sandwich

Front 15

What is a small cold sandwich that is served on bread or toast that has been cut into shapes with the crust removed

Back 15

Tea sandwich

Front 16

A _______ is a small open face sandwich that is often served as a hors d’oeuvre

Back 16

Canapé

Front 17

On a turkey and cheese sandwich with mayonnaise, the turkey and cheese are the

Back 17

Filling

Front 18

What is an open face sandwich with a yeast dough bottom called

Back 18

Pizza

Front 19

Base of a salad

Back 19

A layer of salad greens that line the plate

Front 20

Body of a salad

Back 20

Main ingredient, such as veggies, meats, cheeses, and fruits

Front 21

Dressing of a salad

Back 21

A cold sauce you used to flavor and hold the salad together

Front 22

Garnish of a salad

Back 22

Enhances appearance, while complementing taste

Front 23

What is a composed salad?

Back 23

A salad where the ingredients are specifically placed

Front 24

What type of salad is potato salad?

Back 24

a bound salad

Front 25

What is a salad that is served between courses as a palate cleanser?

Back 25

An intermezzo salad

Front 26

What is a small salad that sets the tone for the rest of the meal called?

Back 26

A starter salad

Front 27

A large salad that contains protein in a variety of vegetables greens and fruit is called a

Back 27

Main dish salad

Front 28

Sweet salad that usually contains fruit sweetener, gelatin, nuts, cream and whipped cream is called

Back 28

Dessert salad

Front 29

A life and dressing with a standard ratio of three parts oil to one part vinegar is called

Back 29

Vinaigrette

Front 30

The French term used to describe a thickener cooked with equal parts butter and flour is

Back 30

A roux

Front 31

What is the base for a béchamel sauce?

Back 31

Milk

Front 32

What is the thickening agent in espagnole sauce?

Back 32

Brown roux

Front 33

A cheese sauce is a secondary source from which mother sauce

Back 33

Béchamel sauce

Front 34

The base for the veloute sauce is

Back 34

White stock

Front 35

Hollandaise sauce is an emotion made from butter and

Back 35

Egg yolks

Front 36

Which roux has the most thickening power?

Back 36

Brown roux

Front 37

What are the ingredients in fresh pasta?

Back 37

Flour, eggs, oil, and salt

Front 38

Define al dente

Back 38

To the tooth