Guidelines for Making Salad

Canned fruits and other juicy items must be well drained before being added or they will dilute the gelatin and weaken it.

• TRUE

• FALSE

Some fruit discolor when cut and should be dipped into an _______ such as tart fruit juice.

• Acid

• Mayonnaise

• Water

• Honey

The following are guidelines in making fruit salads except __________.

• Drained canned fruits well before mixing them in the salad

• Dipped fruits that are easily discolor into an acid such fruit juices.

• Less attractive pieces of fruit should be placed on the top of the salad.

• Tossing gently is a must in fruit salad preparation.

Composed salads must ___________.

• Season each ingredients separately

• Arrangement maybe plated ahead of time

• General concepts of plating must be observed

• All of the above

Why grains and pastas be marinated for a short time?

• Because the acid weakens the protein in the beans

• Because pasta absorb too much liquid and become very soft

• Because it becomes saggy

• Because it can be overcook

Leftover chicken can be used for making bound salad but ______.

• It should be handled according to the rules of good sanitation

• It should be handled according to your good hygienic practices

• It should be handled according to management

• A and C

It is the method of mixing salad.

• Beat

• Cut and fold

• Stir

• Toss

Fruits which should not be added to gelatin salads.

• Pineapple and papaya

• Banana and apple

• Grapes and apple

• Banana and grapes

The following are the guidelines for making vegetable salad EXCEPT.

• Separately prepared ingredients

• Thoroughly drained veggies

• Accurate cutting of ingredients

• Cut veggies closed to serving time

Flavors and textures of all salad ingredients should provide pleasing _______.

• Balance

• Contrast

• Harmony

• Taste