Review Quiz Part 2

The following are safety measures to be observed in preparing salad and dressings, except.

• A. Tie your hair back neatly

• B. Wash hands before and after preparing

• C. Wear complete PPE

• D. Wearing jewelries during laboratory

These are cooking outfit or PPE, except.

• A.  Apron

• B. Disposable Gloves    

• C. Face Mask    

• D. Potholder

Krisha arranged the lettuce leaves as under liners on cold salad plate. What structure of salad did she set on the plate?

• A. Base

• B. Body

• C. Dressing

• D. Garnish

Cris is arranging her homemade green salad on the plate. Which of the following guidelines should be avoided?

• A. Cut the ingredients neatly.

• B. Keep the salad on the rim of the plate.

• C. Make every ingredient identifiable.

• D. Strive for a good balance of colors.

An edible decorative item that is added to salad to give eye appeal.

• A. Base

• B. Body

• C. Dressing

• D. Garnish

What makes the salad more attractive and give height to plated salad?

• A. Base

• B. Body

• C. Dressing

• D. Garnish

This type of dressing is made with little or no oil and with starch as thickener.

• A. Cooked dressing

• B. Emulsified dressing

• C. Oil and vinegar dressing

• D. Vinaigrette dressing

It is used in place or in addition to vinegar in some dressing’s preparation.

• A. Apple juice

• B. Lemon Juice

• C. Pineapple Juice

• D. Tomato Juice

These are guidelines in arranging salad, except.

• A. Cut ingredients neatly               

• B. Keep it simple

• C. Make every ingredient identifiable      

• D. Overcrowd the plate

Why is it important to cut ingredients neatly?

• A. Shapes of vegetables add to eye appeal

• B. Shapes of vegetables balance the color.

• C. Shapes of vegetables enhance the flavor

• D. All of the above