Which term is a cold mixture of fresh herbs, spices, fruits, and/or vegetables used as a dip or topping?

Which term is a cold mixture of fresh herbs, spices, fruits, and/or vegetables used as a dip or topping?

• A. Coulis
• B. Salsa
• C. Au jus
• D. Paysanne

Answer: (B)

A cold, fresh, chunky mixture of chopped vegetables and sometimes fruit or herbs that’s used as a dip or topping is salsa. It’s typically made with ingredients like tomatoes, onions, peppers, cilantro, and lime, all chopped and mixed, then served cold with chips or spooned onto dishes as a bright, savory finish. The other terms don’t fit this particular use: a coulis is a smooth puréed sauce, often strained and more sauce-like than a dip; au jus is a warm meat jus served as a accompaniment to roasts; paysanne refers to a cut style or a type of soup, not a fresh dip or topping.

A cold, fresh, chunky mixture of chopped vegetables and sometimes fruit or herbs that’s used as a dip or topping is salsa. It’s typically made with ingredients like tomatoes, onions, peppers, cilantro, and lime, all chopped and mixed, then served cold with chips or spooned onto dishes as a bright, savory finish. The other terms don’t fit this particular use: a coulis is a smooth puréed sauce, often strained and more sauce-like than a dip; au jus is a warm meat jus served as a accompaniment to roasts; paysanne refers to a cut style or a type of soup, not a fresh dip or topping.