Unit 2 Prepare Salad

Which of the following about salad is true?

Select any that apply.

• Vegetables in salad must be raw.

• May contain meats.

• There are two main types of salad dressing.

• Salads are only served chilled or room temperature.

Which of the following dressing is a permanent emulsion?

• Balsamic vinaigrette

• Thousand island dressing

• Lemon dressing

Why is mise en place important?

• It can prevent food poisoning.

• It allow us to prevent food waste.

• It let us prepare and plan ahead.

• It allows company to save money.

Why is glass mixing bowl seldom used in salad preparation in commercial kitchen?

• Glass does not maintain temperature well.

• Glass bowls are not approved by SFA.

• Glass bowls breaks easily.

• Glass bowls will cause chemical reaction with acid in dressing.

What is a colander used for in salad preparation?

• For tossing salad.

• For completely drying of salads.

• For draining salad ingredients of water.

• For making salad dressing.

Which of the following is not considered as a salad green?

• Iceberg lettuce

• Red oak lettuce

• Yellow frissee

• Green asparagus

Which of the following indicates poor quality root vegetable?

Select all that applies.

• Have tender sprouts

• Very hard

• Covered with mud

• Have visible black patches all over.

There are 2 main categories of salads.

• True

• False

A dessert salad is usually served in the first course.

• True

• False

Grilled beef must be chilled before using in salad preparation.

• True

• False