Font size
WorksheetsSalad and Salad Dressing
Total questions: 30
Worksheet time: 15mins
To reduce time and energy expenditures, which of the following is the LEAST to be considered?
All things stored should be placed only in one row
Equipment and supplies should be grouped according to use.
Frequently used materials should be placed at the lowest shelves..
Stove, utensils, dines and food supplies should be within easy reach.
This salad is large enough to be served as a full meal & contains a larger protein ingredient called as a Main Course
True
False
A layer of salad greens that lines the plate or bowl in which the salad would be served
Garnish
Base
Dressing
Body
This salad is known as a side salad and it accompanies the main course.
Fruit salad
Intermezzo salad
Accompaniment salad
Starter salad
Visually enhancing the appearance of a salad while also complementing the overall taste.
Body
Dressing
Base
Garnish
A liquid or semi-liquid used to add flavor, appearance and sometimes hold the salad together known as a dressing.
False
True
The part of the salad that consists of the main ingredients is called as Base.
False
True
These salads are usually sweet and often contain fruit, gelatin, nuts, cream, & whipped cream.
Sherbert
Dessert salad
Accompaniment salad
Intermezzo salad
Salad dressing are sauce that are blended to complement and season food with which they are served. its function is to add well seasoned flavor, richness and piquancy.
False
True
which salad dressing have a creamy and in general, pale ivory in color.
Mayonnaise
Cooked Salad dressing
oil and vinegar based
All above
A "Bound" salads is bound with what?
Different kinds of lettuces
Dressing
Different Seasonings
Some type of protein
An example of a bound salad would be...
Potato salad
Chef salad
Tossed green salad
jello salad
A main dish salad always contains some type of
Lettuce
Vegetable
Mirepoix
Protein
A salad that starts a meal. It is to whet the appetite. Generally it is small.
Dessert
Appetizer
Side
Main
When making dressing, an "emulsifier" helps to liquids that don't mix together such as oil and vinegar, be able to stay together.
True
Fals
The darker or brighter the greens/vegetables the more nutritious they are for you.
True
False
Which type of salad is this?
Bound salad
Tossed salad
Composed salad
Dessert salad
This type of salad is a "Sweet" ending to a meal.
Appetizer salad
Side salad
Accompaniment salad
Dessert
A salad whose main ingredients are vegetables other than lettuce or other leafy greens.
Green salads
Vegetable, Grain Legumes and Pasta Salads
Bound salads
Composed Salads
This salad must be fresh, clean, crisp and cold and well drained.
Vegetable, Grain Legumes and Pasta Salads
Composed Salads
Gelatin Salads
Green salads
A salad that starts a meal. It is to prepare the palate . Generally it is small.
Dessert
Appetizer
Side
Main
1. A salad tool used to remove excess water from the salad greens.
Mixing bowl
Salad server
Salad spinner
Cutting boards
Which of the following ingredients is not used in making Mayonnaise for dressing?
Egg Yolk
Oil
Milk
Vinegar
Mustard
Raw vegetables should be washed under what temperature?
under cold running water not soaked
under hot running water not soaked
under warm running water not soaked
under really cold water not soaked
The part of the salad that consists of the main ingredients.
Body
Base
Garnish
Dressing
Cut vegetables as close as possible to serving time or they may dry or shrivel at the edges.
True
False
What is the most widely used type of oil in salad dressings?
canola oil
olive oil
coconut oil
corn oil
