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WorksheetsQUIZ#4
Total questions: 15
Worksheet time: 8mins
Canned fruits and other juicy items must be well drained before being added or they will dilute the gelatin and weaken it.
TRUE
FALSE
The following are the guidelines for making vegetable salad EXCEPT.
Separately prepared ingredients
Thoroughly drained veggies
Accurate cutting of ingredients
Cut veggies closed to serving time
Flavors and textures of all salad ingredients should provide pleasing _______.
Balance
Contrast
Harmony
Taste
Which of the following is not a factor to consider in salad preparation?
Contrast and harmony of colors
Quality of ingredients
Arrangement of food
Proper food combinations
Which of the following procedures for quantity green salad production is the last step to do?
Arrange salad plates on worktables
Add dressing before serving
Prepare all ingredients
Refrigerate until serving
TRUE OR FALSE: Water or excess juices will strengthen dressings and will make your salad look messy.
TRUE
FALSE
TRUE OR FALSE: Salad is as good as the quality of its ingredients. Therefore, you have to use ingredients that are fresh, ripe and in season.
TRUE
FALSE
Salad should be attractive, appetizing, creatively presented. A complicated presentation is a must.
TRUE
FALSE
Disparity in color for your garnishing can ruin the appearance of the salad. So, we must choose combination of ingredients carefully.
TRUE
FALSE
Salads should be flavorful. Salads are tempting and stimulating if prepared and presented properly.
TRUE
FALSE
Which of the following shows safety and hygienic way of storing salad and dressing?
Ana refrigerate salad before serving time
After making salad, Chef Lisa didn't add dressing to green salads until serving
The chef plated the green salads in a hot plate.
Amie added the tossed garnish at serving time.
Which of the following pictures shows safety and hygienic practices in storing a salad?
Given the MISE EN PLACE as the first step in preparing quantity salad, what will be the second or next step?
Refrigertae until serving.
Arrange Salad plates on worktables. Line them up on trays.
Arrange body of salad on all plates
Place bases on all plates
TREU OR FALSE.
Food and ingredients when overcooked eliminates the color and its vitamins and minerals as well.
TRUE
FALSE
What picture best describes "Simplicity" of a salad ?
