9 TLE (Cookery) First Quiz - Quarter2

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

• cutting board

• mixing bowl

• salad serve

• salad spinner

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

• cutting boards

• knives

• mixing bowls

• salad server

Salads that can be served as a full meal because it contains substantial portion

of meat, poultry, seafood’s, fruits and vegetables.

• accompaniment salad

• appetizer salad

• dessert salad

• main course salad

Salads made of mixtures of ingredients that are held together usually with a

thick dressing like mayonnaise.

• bound salad

• composed salad

• green salad

• vegetable salad

Salad ingredients are arranged on plate rather than being mixed together.

• bound salad

• composed salad

• fruit salad

• vegetable salad

Which of the following considerations are essential in choosing ingredients for

high quality salads?

• crispiness and taste

• feshness and variety

• quality and quantity

• texture and color

Which of the following guidelines is not included in making vegetable salad?

• Cooked to a firm, crisp texture and good color

• Cooked until completely tender and overcooked

• Marinated or soaked in a seasoned liquid

• Thoroughly drained and chilled before using

Which of the following is not a factor to consider in salad preparation?

• arrangement of food

• contrast and harmony of colors

• proper food combination

• quality of ingredients

Which of the following procedures for quantity green salad production is the last step to do?

• add dressing before serving

• arrange salad plates on worktables

• prepare all ingredients

• refrigerate until serving

Which of the following ingredients is not used in making French dressing?

• eggyolk

• oil

• sugar

• vinegar