TLE

What combination of food items would be placed on the top of the spread which is usually gives color, texture and flavor?

• A. Garnish

• B. Butter

• C. Spread

• D. Cream

If you will make an antipasto. What ingredients will not be used?

• A. Coriander

• B. Provolone

• C. Winged bean

• D. Anchovis

It stimulate appetite and should always serve at the first course in the menu. What do you call this?

• A. Appetizer

• B. Cold hors d' oeuvres

• C. Hot hor d' oeuvres

• D. Hor d'oeuvres

A grade 9 students required to make French dressing in their final performance. What ingredients will not be used in making French dressing?

• A. Egg yolk

• B. Oil

• C. Vinegar

• D. Sugar

It is a cup-shaped leaves of iceberg or boston lettuce make attractive and give height to salad. What do you call this?

• A. Body

• B. Base or under liner

• C. Garnish

• D. Dressing

It is the main part of the salad.

• A. Body

• B. Base or under liner

• C. Garnish

• D. Dressing

Which of the following ingredients is not used as accompaniment in vegetable salad?

• A. Ham or pork

• B. Fish

• C. Gelatin

• D. Fruits

If your meal is French fries. What kind of salad don't be serve?

• A. Macaroni salad

• B. Dessert salad

• C. Prawn salad

• D. Gelatin salad

Which of the following is not safety and hygenienic practices in storing salad and dressing?

• A. Green salads are plated in cold plate

• B. Refrigerate salads before serving time

• C. Add dressing to green salad until serving

• D. Refrigerate salad until serving

It is essential ingredient in mayonnaise and other emulsifier dressing.

• A. Cornstarch

• B. Seasoning

• C. Butter

• D. Eggyolk