CHAPTER 2: SAUCES AND DRESSINGS

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1 CHAPTER 2: SAUCES AND DRESSINGS True/False Questions A sauce is a fluid accompaniment to solid food. Dressings can only be used for salads. Rancidity occurs only in emulsified sauces. The emulsifier found in egg yolk is lecithin. A basic mayonnaise having no particularly assertive flavors is known as an unfinished mayonnaise. An emulsion is a uniform mixture of two normally unmixable substances. An emulsion sauce that will eventually separate, even when properly handled and stored, is a cold emulsion. An emulsion sauce that remains in emulsion when properly handled and stored is a stable emulsion. An oil made completely from olives, extracted by purely physical processes that do not include heat or chemicals, is called a natural oil. 10. Verjus is a tart, unfermented condiment made from unripe wine grapes. 11. All types of salsa include tomatoes. 12. Resting a sauce or other preparation so that the flavors have time to develop is known as mellowing. 13. The microscopic organism introduced into wine that causes an additional acetous fermentation and changes it into vinegar is called mycoderma aceti. 14. Lacing is the term used to describe visible bands that form on the surface of a thick substance, such as mayonnaise, when it falls back upon itself in the bowl. 15. Mayonnaise that is over-thickened and oily is described as tight. 16. A puréed sauce made from a vegetable or fruit is called a preserve. 17. The emulsifier found in dairy products is heavy cream. 18. Surface tension occurs when water molecules cling tightly to each other and form a kind of elastic sheet. 19. Nut oils do not need to be refrigerated. 20. Vinegars should be stored in a cool dark place.

2 Multiple-Choice Questions 1. Which is not an essential component in vinaigrette? a. salt b. salad oil c. sugar d. vinegar 2. Verjus is made from: a. apples. b. grapes. c. virgin oils. d. grain. 3. Vinegar contains: a. malic acid. b. acetic acid. c. carbolic acid. d. lactic acid. 4. Which is/are characteristic of extra-virgin olive oil? a. made by physical processes b. made completely from olives c. no heat applied d. All of the above e. Both b and c 5. In an emulsion, the liquid that is broken up into tiny droplets is called the: a. continuous phase. b. dispersed phase. c. static phase. d. suspended phase. 6. In an emulsion, the liquid surrounding the tiny droplets is called the: a. static phase. b. suspended phase. c. continuous phase. d. dispersed phase. e. emulsified phase.

3 7. Molecules that have a slight positive charge on one side and slight negative charge on the other side are called: a. polar. b. surface tense. c. hydrostatic. d. magnetic. 8. A vinaigrette made with minced shallot, minced garlic, and minced fresh thyme should be re-tasted after a mellowing period of at least: a. 5 minutes. b. ½ hour. c. 2 hours. d. 24 hours. e. No mellowing time is needed. 9. Which is an emulsifier found in egg yolks? a. lecithin b. casein c. triglyceride d. fatty acids 10. Mayonnaise is often finished with a little: a. egg yolk. b. Butter. c. boiling water. d. ice water. 11. Mayonnaise is an example of a(n): a. unfinished emulsion. b. stable emulsion. c. seasoned emulsion. d. hot emulsion. 12. The addition of a protein ingredient in vinaigrette: a. adds flavor. b. lowers its cost. c. can cause the vinaigrette to break. d. can help to stabilize the emulsion. e. Both a and d.

4 13. A high proportion of oil in a mayonnaise will cause it to be: a. thick. b. thin. c. higher in cholesterol. d. sweet. 14. A mayonnaise emulsion likely failed because: a. it was made with non-pasteurized eggs. b. the oil was added too quickly. c. the ingredients were too warm or too cool. d. Both a and c. e. Both b and c. 15. A mayonnaise emulsion likely broke because: a. the finished mayonnaise was whipped while cold. b. too much salt was added at the beginning. c. the equipment was not sanitized. d. Both a and c. e. Both b and c. 16. Refrigerated house-made mayonnaise should be discarded after: a. 6 hours. b. 24 hours. c. 48 hours. d. 1 week. 17. Which of these oils should not be used in when making a neutral mayonnaise? a. canola oil b. corn oil c. extra-virgin olive oil d. safflower oil 18. One of the drawbacks of preparing coulis from fresh fruit is: a. the amount of labor involved. b. inconsistency of product. c. the time and storage area needed for ripening. d. All of the above.

5 19. One of the most popular and widely used cold sauces in North America is: a. Rouille. b. chipotle mayonnaise. c. Salsa. d. salad cream. 20. The basic ingredients of a classic mayonnaise are: a. egg yolks, vinegar, salt, and sugar. b. egg yolks, egg whites, oil, and salt. c. egg whites, oil, salt, and vinegar. d. egg yolks, oil, salt, and vinegar.