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WorksheetsMise En Place in Preparing Salad SY 2021-2022
Total questions: 12
Worksheet time: 7mins
1. Salad dressing is a dish that composed of combination of vegetables (commonly raw), fruits, and other ingredients served with a dressing.
TRUE
FALSE
2. Mise en place are activities that are done after cooking to make cooking activities effortless and organize.
TRUE
FALSE
3. Colander is used in draining washed fruits, vegetables and pasta.
TRUE
FALSE
4. Vegetables with skin need to be wash first before peeling.
TRUE
FALSE
5. Lettuce and cabbage are ingredients under salad greens.
TRUE
FALSE
6. Why should we peel the fruits and vegetables as thinly as possible?
Because it is a waste if we peel thickly.
Because it may cause drying out of fruits.
Because thick peels may cause browning of fruits and vegetables.
Because many nutrients can be found under the skin.
7. What tools is used in tossing and mixing the salad on a gentle manner to avoid crushing them?
Colander
Salad Server
Salad Spinner
Zester
8. In washing green leafy vegetables, why should we transfer them to colander rather than pouring them off?
It is easier, and we can conserve the water.
It helps in preserving the nutritional value.
To avoid crushing the green leafy vegetables.
To avoid dumping the soil and dirt back to the leaves.
9. Iceberg, green-leaf and romaine are kinds of what?
Beans
Cabbage
Leafy vegetable
Lettuce
10. Salad comes from the latin word "herba salta" which mean?
Salted herbs
Salted fruits
Salted vegetables
Salted water
Used in trimming and paring vegetables and fruits.
Which of the following is a chifonnade cut?
