
Prepare and Present Salads
Authored by Mark Bernardo
Other
7th - 9th Grade
Used 187+ times

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17 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
1. A salad tool used to remove excess water from the salad greens.
Mixing bowl
Salad server
Salad spinner
Cutting boards
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Used to hold salad ingredients for mixing, or for tossing.
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Salad ingredients are arranged on plate rather than being mixed together
Bound Salad
Composed Salad
Gelatin Salad
Fruit Salad
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is not used as salad greens ingredients?
biff
iceberg lettuce
spinach
none of the above
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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.
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