Cookery 2nd quarter -part 2

Mariel bought salad greens for her lunch tomorrow. She washed the vegetables and wanted to remove the excess water from the washed vegetables. What tool must she use to remove the excess water from the vegetables?

• Cutting board  

• Salad spinner 

• Mixing bowl

• Salad server

The following are some ingredients you may use to make mayonnaise, which of the following is the essential ingredient in mayonnaise and other emulsifier dressings?

• Mustard  

• Oil 

• Egg yolk

• Spices

It is the layer of salad greens that lines the plate in which the salad would be served.

• Base   

• Body  

• dressing

• garnish

Which of the following structures of a salad is an edible decorative item that gives eye appeal and adds flavor to the food?

• Body       

• Base      

• dressing

• garnish

Which of the following statements are the sanitary practices when storing salads?

• handles the food properly to prevent spoilage and contamination

• keep a hand to a maximum contact to ingredients and food

• place the food anywhere uncovered

• store the food long after preparation

The four basic parts of any salad are the base, ______ garnish and dressing.

• Base     

• Body  

• dip

• bound

Mr. Dela Cruz wants to make a clear, thin, and unthicken liquid flavored by soluble substances extracted from meat, poultry, fish, and bones, and from vegetables and seasonings. What do you think is the flavored liquid that Mr. Dela Cruz wants to make?

• Sauce    

• Mirepoix   

• Stock  

• Onion brulee

Melai wants to add some salad greens for her salad, what are some greens that she may buy and add to her dish?

                                    I.        Iceberg lettuce

                          II.        Spinach

                           III.        Sprouts

                        IV.        Corn

                             V.        Tomato

                                   VI.        Chinese cabbage

• IV and V        

•   I and VI  

• I, II, and VI

• I, II, III, and VI

All of the following are characteristics of the ideal consistency of sauce EXCEPT:

• Has correct viscosity

• Clings to the food

• Does not give moisture to mouth when consumed

• Adds visual appeal

Identify which of the two statements is/are true:

I. It is important to use cold water in producing stocks because certain proteins only dissolve in cold water.

II. In producing fish fumet, fish bones are washed in hot water to remove surface blood.

 

            

• Both statements are correct.

• Only statement II is correct.

• None of the statements are correct.

• Only statement I is correct.