1. A salad tool used to remove excess water from the salad greens.

• Mixing bowl

• Salad server

• Salad spinner

• Cutting boards

Used to hold salad ingredients for mixing, or for tossing.

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Salads that can be served as a full meal because it contains substantial portion of meat, poultry, seafood’s, fruits and vegetables.

• Side Dish Salad

• Separate Course Salad

• Main Course Salad

• Appetizers Salad

Salads made of mixtures of ingredients that are held together usually with a thick dressing like mayonnaise.

• Bound Salad

• Composed Salad

• Green Salads

• Vegetable Salads

Salad ingredients are arranged on plate rather than being mixed together

• Bound Salad

• Composed Salad

• Gelatin Salad

• Fruit Salad

Which of the following is not used as salad greens ingredients?

• biff

• iceberg lettuce

• spinach

• none of the above

Which of the following statement is incorrect about making a salad?

• Cut vegetables as close as possible to serving time or they may dry or shrivel at the edges

• After cooking, vegetables must be thoroughly drained and freeze before using.

• Starches, pastas and legumes should be cooked until completely tender but not overcooked.

• Cooked vegetables to a firm, crisp texture and good color.

Which of the following considerations is essential in choosing ingredients for high quality salads?

• quality and quantity

• texture and color

• freshness and variety

• crispiness and taste

Which of the following procedures for quantity green salad production is the third procedure?

• Cut or tear into bite pieces.

• Drain greens well.

• Mixed the greens

• Crisp the greens.

A seasoned liquid or semi liquid added to the body of the salad to give added flavor, tartness, spiciness and moistness.

• Base

• Body

• Garnish

• Dressing