Salad Greens | Selecting & Preparing

1. Which flavor category does this green belong to?

• a)  Mild.
• b)  Bold.
• c)  Bitter.

2. Which green belongs in the bold flavor category?

• a) 
  
• b) 
  
• c) 
  
• d) 
  

3. Types of mild lettuce include:

• a)  watercress, red leaf, radicchio, spinach and endive.
• b)  romaine, butter lettuce, arugula, spinach and pea shoots.
• c)  spinach, butter lettuce, romaine, red leaf and green leaf.
• d)  butter lettuce, romaine, red leaf, watercress and green leaf.

4. Arugula is known for its ______ flavor.

• a)  bitter
• b)  spicy
• c)  mild
• d)  buttery

5. Name the types of greens in order of appearance from left to right.

• a)  Frisée, radicchio and Belgian endive.
• b)  Belgian endive, escarole and radicchio.
• c)  Radicchio, watercress and rocket.

6. When choosing a head of lettuce, it is best to avoid heads with brown root ends.

• a)  True
• b)  False

7. As soon as you get home from the market, place whole heads of greens directly into the refrigerator for optimum freshness.

• a)  True
• b)  False

8. Washing greens prior to refrigeration is done primarily to wash any dirt away.

• a)  True
• b)  False

9. Pre-washed, packaged greens:

• a)  should never be washed.
• b)  will benefit from a quick refreshing in cold water just before use.
• c)  should be soaked before storing.

10. After washing, store greens by:

• a)  first tearing them into bite-sized pieces.
• b)  keeping the leaves whole.
• c)  storing the head whole.

11. You should never tear greens by hand.

• a)  True
• b)  False

12. For delicate-looking salads, and for easier eating, greens should be torn into bite-size or fork-size pieces.

• a)  True
• b)  False

13. To save time, place as many greens as possible into a salad spinner.

• a)  True
• b)  False

14. Greens that are properly dried:

• a)  will ensure that a vinaigrette or dressing will not become watered-down.
• b)  helps a vinaigrette or dressing to adhere to the leaves.
• c)  both a) and b).

15. All greens should be dried before making any salad.

• a)  True
• b)  False

16. Greens used for salads should be crisp, fresh and wet.

• a)  True
• b)  False

17. One, large handful of greens per person is usually a good amount for a side salad.

• a)  True
• b)  False

18. When tossing a salad, the ingredients should not fill more than two-thirds of the bowl.

• a)  True
• b)  False

19. The amount of vinaigrette to use in a salad is about:

• a)  two teaspoons per handful of lettuce.
• b)  two tablespoons per handful of lettuce.
• c)  the amount of dressing is irrelevant.

20. A vinaigrette or dressing can be added to a salad:

• a)  15 minutes before tossing and serving.
• b)  immediately before tossing and serving.

21. To ensure a salad is properly coated with a vinaigrette or dressing:

• a)  toss vigorously.
• b)  toss gently.
• c)  spin with the dressing in a salad spinner.

22. When preparing a salad, a dressing or vinaigrette is more important than the salad greens.

• a)  True
• b)  False

23. Salads can be made with a single green.

• a)  True
• b)  False

24. Greens must always be dressed with an acid and an oil.

• a)  True
• b)  False

25. When creating a salad:

• a)  always try to combine greens within the same flavor category.
• b)  consider different colors, flavors and textures.
• c)  both of the above.