Which of the following is/are included in gelatin-based gel preparation?
a. hydration of gelatin granules or sheets to prevent clumping
b. heating without stirring to avoid crystallization
c. stirring the sol at room temperature to promote gelation
d. cooling for 1 to 6 hours in the freezer
Q. 2Even though gelatin is a protein from animal sources, it is low in _____, an essential amino acid.
a. alanine
b. arginine
c. aspartic acid
d. tryptophan
e. tyrosine
Q. 3When adding dressing to salads,
a. the best time to add dressing is about one-half hour before serving to allow the greens to wilt a bit and absorb the flavor.
b. it is best to have the dressing at room temperature to improve its ability to coat the ingredients.
c. it is best to top the salad with the dressing without mixing.
d. it is best to only add enough dressing to lightly coat the salad ingredients.
Q. 4Which of the following dressings is not considered an emulsified dressing?
a. balsamic vinegar and hazelnut oil
b. Chantilly
c. Thousand Island
d. Russian
e. Green Goddess
Q. 5In protein salads, the principle ingredient (unless it is a dairy product) should be
a. acid washed.
b. chopped.
c. cooked.
d. raw.
Q. 6A frequent problem with non-acidic fruit salads is
a. acidic browning.
b. enzymatic browning.
c. Maillard browning.
d. sugar-protein browning.
Q. 7Which of the following is a key component of the quality of a leafy green salad?
a. The greens should be clean and free of dirt and sand.
b. The greens should be crisp and free of wash water.
c. The salad should be made with hand-torn leaves.
d. All of the above are key components of quality.
Q. 8An ultimate goal when preparing a salad is to arrange ingredients
a. with balanced color.
b. with an interesting texture and shape.
c. all the way to the end of the rim of the salad plate.
d. on a room-temperature salad plate.
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