1) A concentrated flavoring compound used in place of stock for the creation of soups, sauces, and gravies. a) Salad dressing b) Dollop c) Base d) Brunoise 2) Made by mixing an oil with something acidic such as vinegar or lemon juice. a) Brunoise b) Bound Salad c) String work d) Vinaigrette dressing 3) Embellishment added to a food to enhance its appearance or taste. a) Garnish b) Mayonnaise c) Main course salad d) Duchesses potatoes  4) Spicy sauce of chopped tomatoes, onions, and peppers that is commonly served with Mexican food a) Composed b) Salsa c) Vegetable salad d) Dauphinoise potatoes  5) Coating a piece of food with a thin, even layer of a sauce so that it covers the entire piece. a) Napping b) Consommes  c) Dauphinoise potatoes  d) Base 6) A sauce made with egg yolks, olive or vegetable oil, mustard, and lemon juice or vinegar, and various seasonings. a) Guacamole b) Vegetable salad c) Gougeres   d) Mayonnaise 7) A large salad that is filling and satisfying for a meal a) Guacamole b) String work c) Intermezzo salad d) Consommes  8) Middle Eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. a) Main course salad b) Body c) Hummus d) Garnish 9) A Mexican dish consisting of mashed avocados and a small amount of lemon or lime juice. It is used as a side dish, dip, or topping. a) Suspension b) Gougeres   c) Guacamole d) Hummus 10) salad consisting of vegetables, such as cabbage, carrots, beans, etc, not usually included in a green salad. a) Vegetable salad b) Dollop c) String work d) Emulsifier 11) The impression of structure, density, fullness, thickness, or weight in your mouth after wine tasting. a) Body b) Consommes  c) Dauphinoise potatoes  d) Starter salad 12) Combining fat and water a) Tossed b) Emulsion c) Guacamole d) Intermezzo salad 13) Salad containing meat or chicken or cheese in addition to greens and vegetables. a) Starter salad b) Dauphinoise potatoes  c) Dollop d) Combination Salad 14) Salad assembled with thick sauces such as mayonnaise. a) Brunoise b) Starter salad c) Mayonnaise d) Bound Salad 15) A baked savory choux pastry made of choux dough mixed with cheese. a) Dessert salad b) Salsa c) Gougeres   d) Garnish 16) A culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced, producing cubes of about 3 millimetres a) Main course salad b) Brunoise c) Duchesses potatoes  d) Vinaigrette dressing 17) Dishes made with jellos (jellies), whipped toppings, fruits, vegetables, mayonnaise, and various other ingredients. a) Dessert salad b) Vegetable salad c) Combination Salad d) Guacamole 18) A dish made of thinly-sliced (not pre-cooked) potatoes that cook in cream. a) Dauphinoise potatoes  b) Emulsifier c) Suspension d) Emulsion 19) Dish consisting of various kinds of fruit, sometimes served in a liquid, either their own juices or a syrup. a) Emulsifier b) Fruit salad c) Dessert salad d) Mayonnaise 20) Extremely delicate form of cake decoration, is also known as extension work. a) Suspension b) Fruit salad c) Intermezzo salad d) String work 21) Salad that can sand for a meal with some sort of protein component. a) Consommes  b) Bound Salad c) Main course salad d) Tossed 22) A very small amount of a soft food item that can be formed into a small round shape as a serving. a) Fruit salad b) Mayonnaise c) Guacamole d) Dollop 23) A surface-active agent that acts as a border between two immiscible liquids such as oil and water, allowing them to be blended into stable emulsions. a) Emulsifier b) Vegetable salad c) Mayonnaise d) Emulsion 24) A type of salad prepared with a number of ingredients that are all arranged neatly and symmetrically on the plate instead of being tossed together. a) Emulsifier b) Suspension c) Composed d) Brunoise 25) A soup or broth that has been clarified egg whites creating a crystal clear liquid a) Composed b) Consommes  c) Vegetable salad d) Mayonnaise 26) A small potato blend made from a mixture of ingredients that are formed into various shapes such as stars, baskets, crowns, roses, leaves, or uniquely shaped patties to be served as a garnish to accompany meats and poultry. a) Vinaigrette dressing b) Emulsifier c) Duchesses potatoes  d) Bound Salad 27) A topping or flavoring that can be mixed into salad greens or salad items being prepared. a) String work b) Salad dressing c) Duchesses potatoes  d) Composed 28) A light and smaller type of salad that is served in small portions. It has the primary purpose of stimulating appetite that is why it is commonly served first prior the main dish or first course of a meal a) Body b) Vinaigrette dressing c) Starter salad d) Dessert salad 29) A salad made of greens often with added vegetables (such as sliced tomato and cucumber) tossed in an oil dressing a) Gougeres   b) Base c) Tossed d) Combination Salad 30) A heterogeneous mixture in which the solid particles are spread throughout the liquid without dissolving in it a) Tossed b) Suspension c) Duchesses potatoes  d) Guacamole

Culinary 2 Vocab

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