4-36. 4-37. 4-38. 4-39. 4-40. Which of the following vegetable salads would be suitable for you to serve as a main course for lunch or dinner? 1. Potato 2. Garden 3. Chef’s 4. Waldorf Commercial  salad  dressing  is different  from  mayonnaise  in  which of the following ways? 1. Cooked  starch  paste  is  added  to mayonnaise 2. Tomato paste is added to mayonnaise 3. More oil is used to prepare mayonnaise 4. Less oil is used to prepare mayonnaise What is the basic rule that you should  follow  when  preparing  salad dressings? 1. Prepare  immediately  just  before serving 2. Prepare  well  in  advance 3. Add  the  seasoning  just  before serving 4. Use only fresh herbs When  you  are  preparing  mayonnaise, what element of the preparation process  will  cause  it  to  curdle? 1. Not  adding  enough  egg  whites 2. Not adding enough oil 3. Adding the oil too fast 4. Adding the oil too slow What type of eggs are you authorized to use in galley-prepared  mayonnaise  or  salad dressings? 1. Fresh eggs 2. Frozen  pasteurized  eggs 3. Frozen egg whites 4. Dehydrated  egg  mix 4-41. 4-42. 4-43. 4-44. At the end of the meal, what should you  do  with  salad  dressings  that were served in separate containers? 1. 2. 3. 4. All Place them back into the original  container  and refrigerate Discard  them  only Label,  refrigerate,  then discard, if not used by the end of the day Label,    refrigerate,  and discard, if not used within 36 hours raw  vegetables  used  to  prepare relishes,    except  leafy  varieties, should  be  refrigerated  in  icy  cold water for at least how many minutes? 1. 15 2. 20 3. 30 4. 60 When  serving  hors  d’oeuvres,  you will normally serve them at which of  the  following  times? 1. During  formal  meals  after  each course 2. Before  formal  or  informal  meals 3. After  formal  or  informal  meals 4. Between lunch and dinner as an appetizer When you prepare sandwiches to be the primary item of a meal, what requirement  should  you  meet? 1. An assortment of bread should be provided 2. The sandwich should be served with a soup 3. The type of sandwich must be a hot one 4. The sandwich should be substantial 32