ProStart 2 Chapter 4

ProStart 2 Chapter 4

10th - 12th Grade

9 Qs

quiz-placeholder

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ProStart 2 Chapter 4

ProStart 2 Chapter 4

Assessment

Quiz

Other

10th - 12th Grade

Practice Problem

Medium

Created by

ANGELA AMEDEE

Used 39+ times

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9 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

The garde-manger is the person responsible for preparation of which items in the kitchen

Cold food and cold plate presentations

Sandwiches and hot breakfast items

Yeast breads, rolls, and pastries

Stocks, soups, and sauces

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

Bound salads are made from primary ingredients such as

Fresh greens

Frozen vegetables

Canned fruits

Cooked pastas

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A small amount of potato salad would be appropriate as which type of salad

Main course

Intermezzo

Accompaniment

Dessert

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The four basic parts of a salad are

Lettuce, meat, cheese, and dressing

Lettuce, garnish, base, and dressing

Base, body, garnish, and olives

Base, body, garnish, and dressing

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which raw enzyme-containing fruit dissolves gelatin?

Pineapple

Cherry

Orange

Plantain

6.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

The most appropriate salad green to match with vinaigrette dressing made from walnut oil and balsamic vinegar is

Curly endive

Iceberg

Romaine

arugula

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The function of garnish in salad is to be

Decorative

Compliments taste while enhancing appearance

Re-purposing the leftovers

Base for a salad

8.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What dressing should be used in a chicken salad

Emulsified vinaigrette

Vinaigrette

Mayonnaise

Suspension mixture

9.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The binding agent in mayonnaise is

Egg yolks

Cornstarch

Oil

Cream