Cold sauces, Appetizers, and salads

 List the two classifications of oils used in salad dressings.

Why do restaurant operators like salad bars?

Guacamole, hummus, and tapenade are examples of _____.

The standard ratio for vinaigrette is _____ part(s) oil to _____ part(s) vinegar.

What is the acidic ingredient in vinaigrette?

Dairy-based dressings should be stored in the refrigerator until needed.

Hors d’oeuvres has its origins in the French cuisine which started during the...

The role of a _____ is to add moisture and flavor, and to help to hold the sandwich together.

A garnish performs which of the following roles on a sandwich?

An assortment of cured hams, sausages, smoked meats, pâtés, and terrines are likely to be found on a _____ platter.

A tea sandwich is an example of a _____ sandwich.

Ceviche is associated with Japanese culture.

What are the three basic categories of salads?

How does the consistency of mayonnaise compare with that of an emulsified dressing?

One reason serving a salad as an appetizer to serve to diners while their main courses are being prepared.

What are the ingredients in mayonnaise that act to stabilize the emulsion?

An attractive, bite-size hors d’oeuvre that is a well-garnished open-faced sandwich. 

The practice of serving small bits of food before a meal is unique to France.

The best method for drying lettuce is to use a _____.

Flavor is not a consideration when choosing a sandwich garnish.

You need to prepare 24 closed sandwiches for an event. Each loaf yields 24 slices. How many loave(s) will you need?

These are small spheres made from pâte à choux dough.

Either gloves or utensils should be used when handling ready-to-eat salad ingredients.

A platter of raw vegetables are cut into small pieces that are ready to eat with one’s fingers is called _____.

 Bound salads can be a creative way to utilize leftovers.

Which of the following is not when a dip is served?

 Vinegar is made from fermented liquids.

A system in which sandwiches are prepared when the order is received is called _____.

Which of the following procedures ensures a quality salad is served?

 Which sandwich assembly method is best for producing 250 sandwiches for a party?

Sandwich bar ingredients should be allowed to run out if most of the customers have been served.

Mayonnaise is an example of which type of cold sauce?

A wrap is a type of open-faced sandwich.

Chefs prefer ready-to-eat greens because they maintain their flavor, texture, and nutrients a long time.

What are the four parts of a composed salad?

Crusty, rustic bread is ideal for sandwiches made from wet ingredients.

Before guests are seated for a meal, waitstaff often pass trays of _____ for the guests to enjoy.

Most lettuce is packed _____ heads to a case.

All of the following, are examples of dips that are not based on common cold sauces except...

What is the difference between and appetizer and an hors d'oeuvre?