Year 12 Hospitality - 1 Salad Unit Quiz

What should be checked to ensure the quality of salad ingredients?

• They should be mixed with dressing immediately.

• They should be within their use-by or best-before date.

• They should be stored in a freezer.

• They should be cooked before use.

Which of the following is NOT a quality indicator for fruit?

• Smelling like fermented alcohol

• Ripeness

• Appearance

• Smell

What is a sign of deterioration in fruit?

• Bright appearance

• Wrinkled skin

• Firm texture

• Sweet smell

How should ripe fruit taste?

• Bitter

• Juicy and rich in flavor

• Sour

• Bland

What is a quality indicator for root vegetables?

• Strong smell

• Wilted leaves

• Even in shape and size, firm texture

• Soft and spongy texture

Which of the following is a quality indicator for green vegetables?

• Wilted leaves

• Strong smell

• Brightly colored leaves

• Soft texture

What should be done once you have prepared cooked rice or pasta for use later?

• Stored at room temperature

• Wrapped and labeled, use within 2-3 days.

• Cooked within the past week

• Mixed with sauce immediately

Why might be a benefit of using pre-prepared foods (pre sliced onions, grated carrots etc) be used in salads?

• To ensure consistency when cooking in bulk.

• To increase cooking time

• To reduce flavor

• To increase cost

What is an example of pre-cooking salad ingredients?

• Mixing with dressing

• Blanching to partly cook vegetables

• Serving raw

• Freezing vegetables

Why is it important to wash fruit and vegetables?

• To change color

• To increase size

• To remove pesticides and dirt

• To enhance flavor