Tart salad dressings best accompany
a. carbohydrate-based salads.
b. fruit salads.
c. protein-based salads.
d. greens or vegetables.
e. both a and b
f. both c and d
g. all of the above answers are correct
Indicate whether the statement is true or false
Q. 2The salad's base or under-liner is
a. green leafy vegetables.
b. pasta or some grain.
c. cottage cheese or meat.
d. gelatin, whipped or not.
e. the salad's foundation.
Q. 3Curdling of creamed soups may be reduced or avoided by
a. adding milk to the acid base.
b. adding acid to the milk base.
c. avoiding tempering at all costs.
d. stirring some of the cold dairy product into the hot soup.
Q. 4Which soup is the most popular creamed soup made from an animal source?
a. seafood bisque
b. cream of chicken
c. New England clam chowder
d. cream of vegetable turkey
Q. 5Which of the following soups is a popular Indian soup?
a. chowder
b. gazpacho
c. borscht
d. mulligatawny
Q. 6Which of the following soups is not an example of a thin soup?
a. miso
b. chicken noodle
c. egg drop
d. tomato
Q. 7Which of the following ingredients is not part of a raft?
a. egg yolk
b. egg white
c. ground meat
d. finely chopped vegetables
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