SALAD PREPARATION

Cut vegetables as close as possible as serving time.

• TRUE

• FALSE

• MAYBE

• NEVER

BROKEN OR LESS ATTRACTIVE PIECES OF FRUIT SHOULD BE PLACE ON THE BOTTOM OF THE SALAD WHILE MORE ATTRACTIVE PIECES ARRANGED ON TOP.

• TRUE

• FALSE

• MAYBE

• NEVER

IT IS A LIQUID OR SEMI LIQUID USED TO FLAVOR SALAD

• OIL

• SALAD DRESSINGS

• MAYONNAISE

• VINEGAR

IT IS AN ESSENTIAL INGREDIENTS IN MAYONNAISE AND OTHER EMULSIFIER DRESSINGS

• EGG YOLK

• OILS

• VINEGAR

• LEMON JUICE

THE RANGE OF ACIDITY CONTENT OF VINEGAR USE IN SALAD DRESSING

• 3-4%

• 4-5%

• 6-7%

• 7-8%

FRESH LEMON JUICE MAYBE USED IN PLACE OF OR IN ADDITION OF ____________ IN SOME PREPARATION.

• VINEGAR

• OIL

• EGG YOLK

• ACID

ARRANGE BODY OF SALAD ON ALL _____________

• TRAY

• PLATES

• BASES

• TABLE

MAKE IT SIMPLE NOT _________________________

KEEP FOODS PROPERLY ___________ BUT NOT ICE-COLD.

IT SHOULD BE ATTRACTIVE, APPETIZING AND CREATIVELY PRESENTED.