WorksheetsReview Quiz Part 2
Total questions: 10
Worksheet time: 5mins
The following are safety measures to be observed in preparing salad and dressings, except.
A. Tie your hair back neatly
B. Wash hands before and after preparing
C. Wear complete PPE
D. Wearing jewelries during laboratory
These are cooking outfit or PPE, except.
A. Apron
B. Disposable Gloves
C. Face Mask
D. Potholder
Krisha arranged the lettuce leaves as under liners on cold salad plate. What structure of salad did she set on the plate?
A. Base
B. Body
C. Dressing
D. Garnish
Cris is arranging her homemade green salad on the plate. Which of the following guidelines should be avoided?
A. Cut the ingredients neatly.
B. Keep the salad on the rim of the plate.
C. Make every ingredient identifiable.
D. Strive for a good balance of colors.
An edible decorative item that is added to salad to give eye appeal.
A. Base
B. Body
C. Dressing
D. Garnish
What makes the salad more attractive and give height to plated salad?
A. Base
B. Body
C. Dressing
D. Garnish
This type of dressing is made with little or no oil and with starch as thickener.
A. Cooked dressing
B. Emulsified dressing
C. Oil and vinegar dressing
D. Vinaigrette dressing
It is used in place or in addition to vinegar in some dressing’s preparation.
A. Apple juice
B. Lemon Juice
C. Pineapple Juice
D. Tomato Juice
These are guidelines in arranging salad, except.
A. Cut ingredients neatly
B. Keep it simple
C. Make every ingredient identifiable
D. Overcrowd the plate
Why is it important to cut ingredients neatly?
A. Shapes of vegetables add to eye appeal
B. Shapes of vegetables balance the color.
C. Shapes of vegetables enhance the flavor
D. All of the above
