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WorksheetsTLE 9 - 2ndQ - Review
Total questions: 25
Worksheet time: 26mins
Bound salad is often used for traditional mixtures of these ingredients.
Fruits, pasta and meats
Cooked protein, starch, and vegetable items with mayonnaise
Vegetable, nuts, and meat
Seafood, meat, and pasta
Which of the following is NOT compatible with pineapple and coconut in salad preparation?
Tuna
Shrimp
Pork
Chicken
An ingredient that is usually used in salad with sweetened mixtures with artificial flavor and color, is called _________.
Gelatin
Fruit cocktail
Vegetable
Seafood
What kind of salad stimulates appetite and has fresh crisp ingredients and is attractive?
Accompaniment
Appetizer
Separate Course
Side dish
This salad must be very light without filling. It is also a light salad that is served before dessert. Which of the following is this?
Accompaniment
Appetizer
Separate Course
Side dish
A salad that can be served as a full meal because it contains a substantial portion of meat, is called ________.
Bound salad
Composed salad
Fruit salad
Main course salad
These are salad sets, with big salad bowls, serving bowls and servers. Which of the following is this?
cutting board
mixing bowl
salad server
salad spinner
What ingredient should be added to starch items to enhance color, flavor and nutritional balance of salad while preparing vegetable, grain, legumes, and pasta salad?
dressing
meat
nuts
vegetables
What salads are usually sweet and may contain fruit, gelatin, nuts, and cream?
fruit salad
gelatin salad
side dish salad
vegetable salad
Which of salad should be light and flavorful, heavier salads are less appropriate to serve?
appetizer salad
bound salad
composed salad
side dish salad
Which of the following is NOT included making vegetable salad?
Cooked to a firm, crisp, texture and good color
Cooked until completely tender and overcooked
Drained and chilled before using
Marinated or soaked in seasoned liquid
This is the last step in production of green salad.
Add dressing before serving
Arrange salad plate on worktables
Prepare all ingredients
Refrigerate until serving
In choosing ingredients which of the following have to be considered for high quality salad?
Crispiness and taste
Freshness and variety
Texture and color
Quality and quantity
Which of the following tool is used in removing excess water after washing salad greens?
cutting board
mixing bowl
salad server
salad spinner
A metal blade attached to a handle and use to remove outer skin of fruits and vegetables
grater
knife
peeler
zester
This tool should be used exclusively for meat, fruits, and vegetable to avoid contamination
cutting boards
knife
pan
mixing bowl
Which of the material that need great care to ensure long shelf life?
aluminum
cast iron
glass
stainless steel
Which of the following knife is used for trimming and cutting vegetables and fruits?
butcher knife
french knife
kitchen knife
paring knife
Salads can be identified in two ways
fruits and vegetable
ingredients and function
vegetable and starch
vegetable and sweet
Which is the best guidelines in making dessert salad?
You can use the juice of canned fruits to make salad fruitier
If vegetable and fruit salad are being prepared, vegetable should be prepared first
Do not dip some fruits into acid or fruit juices to avoid discoloration
Broken or less attractive pieces should be placed on the bottom and good pieces on top
To avoid discoloration of fruits after cutting or slicing this should be dipped in this type of solution
acid
cream
lemon
water
When preparing bound salad, potatoes should be cooked in ___ before peeling in order to preserve nutrients
chopped
sliced
quartered
whole
A type of salad which is light and flavorful in nature
accompaniment
appetizer
main course
side dish
Which of the following structure of salad gives height to its body?
body
garnish
base
dressing
In storing salads, you should do this procedure in order to avoid sagging.
Keeping it chilled
Refrigerate after serving
Serving plated
Putting garnish
