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- 1. Multiple Choice
A salad tool used to remove excess water from the salad greens
Mixing bowl
Salad server
salad spinner
cutting boards
- 2. Multiple Choice
Used to hold salad ingredients for mixing, or for tossing.
knives
cutting boards
mixing bowls
salad server
- 3. Multiple Choice
Salads that can be served as a full meal because it contains substantial portion of meat, poultry, seafood’s, fruits and vegetables.
Appetizer salad
Accompaniment salad
Main course salad
Dessert salad
- 4. Multiple Choice
Salads made of mixtures of ingredients that are held together usually with a thick dressing like mayonnaise.
Green salads
Vegetable salads
Composed salads
Bound salads
- 5. Multiple Choice
Salad ingredients are arranged on plate rather than being mixed together.
fruit salad
composed salad
bound salad
vegetable salad
- 6. Multiple Choice
Which of the following considerations are essential in choosing ingredients for high-quality salads?
quality and quantity
texture and color
freshness and variety
crispiness and taste
- 7. Multiple Choice
Which of the following guidelines is not included in making a vegetable salad?
Cooked to a firm, crisp texture and good color
Cooked until completely tender and overcooked
Thoroughly drained and chilled before using
Marinated or soaked in a seasoned liquid
- 8. Multiple Choice
Which of the following is not a factor to consider in salad preparation?
Contrast and harmony of colors
Quality of ingredients
Arrangement of food
Proper food combinations
- 9. Multiple Choice
Which of the following procedures for quantity green salad production is the last step to do?
Arrange salad plates on worktables
Add dressing before serving
Prepare all ingredients
Refrigerate until serving
- 10. Multiple Choice
Which of the following ingredients is not used in making French dressing?
Egg yolk
Oil
Vinegar
Sugar
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