Salad Dressing & Vinaigrette Basics

1. Which of the following oil is more often tamed or lightened with a neutral oil?

• a)  Sesame.
• b)  Olive.
• c)  Sunflower.
• d)  Canola.

2. What ingredient helps to stabilize an emulsion?

• a)  Egg yolks.
• b)  Mustards.
• c)  Milk products.
• d)  All of the above.

3. The two main ingredients used to make a vinaigrette often include:

• a)  an oil and an acid.
• b)  oil and vinegar.
• c)  oil and citrus.
• d)  all of the above.

4. Nut or seed oils should never be stored in the refrigerator.

• a)  True
• b)  False

5. Thicker, stable dressings often contain more protein and oil in the mixture.

• a)  True
• b)  False

6. When making vinaigrettes, the common ratio of oil to acid is:

• a)  1 part oil to 3 parts acid.
• b)  3 parts acid to 2 parts oil.
• c)  3 parts oil to 1 part acid.
• d)  2 parts acid to 3 parts oil.

7. The advantage of making your own vinaigrette is that you can control the:

• a)  intensity and flavor profile.
• b)  quality and seasonings.
• c)  ratio of oil to acid.
• d)  all of the above.
• e)  a) and b) only.

8. Which of the following is considered a neutral-flavored oil?

• a)  Walnut.
• b)  Grapeseed.
• c)  Sesame.

9. Vinaigrettes are stable emulsions and dressings are unstable emulsions.

• a)  True
• b)  False

10. When preparing vinaigrettes or dressings, neutral oils can be used to tame or lighten the flavor of stronger oils.

• a)  True
• b)  False

11. Oils and vinegars should compliment greens, not overpower them.

• a)  True
• b)  False

12. When dressing salads, what is the primary ingredient?

• a)  Vinegar.
• b)  Oil.
• c)  Seasonings.
• d)  Greens.

13. The easiest way to combine a vinaigrette is in a glass jar.

• a)  True
• b)  False