HELE-2ND GRADING

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

• cutting boards

• 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 salads

• composed salads

• green salads

• vegetable salads

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

• freshness and variety

• quality and quantity

• quality and quantity

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 combinations

• 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?

• Egg yolk

• Oil

• Vinegar

• Sugar