Salsas -- Quiz! (test)
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Question 1 of 9
1. Question
Sort the following chili peppers, putting hottest on top and mildest on the bottom. (Click and drag to move them around.)
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habanero
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jalapeno
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serrano
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poblano
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green pepper
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Question 2 of 9
2. Question
Fill in the blank:-
One of your new secret weapons is to apply sustained to tomatoes and tomatillos before using them in your Salsas. In other words, it's always best to roast them first.
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Question 3 of 9
3. Question
Fill in the blank:
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is the active component in chili peppers.
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Question 4 of 9
4. Question
Even though we'll be using the oven to roast our tomatoes and tomatillos in this Course, placing them underneath the broiler is an equally good option. You can also experiment with roasting the onion, garlic, and chili peppers.
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Question 5 of 9
5. Question
Fill in the blank:-
If you can't find serranos at your grocery store you can always substitute .
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Question 6 of 9
6. Question
Chipotles in adobo are...(check all that apply):
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Question 7 of 9
7. Question
The first time you make a Salsa recipe it's best to add the heat incrementally. You can accomplish this by adding just 1/4 or 1/2 of the chili pepper at a time and tasting for heat level, adding more if necessary.CorrectIncorrect -
Question 8 of 9
8. Question
Rank this Module's recipes by putting the most appealing on top and the least appealing on bottom. (Click and drag to move them around.) The recipe on top is your homework for this Module! Try to make it before continuing on to the next Module.
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Tomato Chipotle Salsa
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Tomatillo Chipotle Salsa
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Tomato Jalapeno Salsa
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Salsa Verde
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Question 9 of 9
9. Question
Placing a wet paper towel underneath your cutting board will stabilize it and help prevent slippage.CorrectIncorrect