Free Printable RDA PART II

1.

50. How do you make salads tasty and appealing to customers?

a)

Creativity

b)

good presentation

c)

served in different style

d)

Both B and C

2.

What mixtures are often used to flavor salads?

a)

Base

b)

Body of the Salad

c)

Garnish

d)

Dressing

3.

What equipment is used to keep or store the salad and salad ingredients?

a)

Cabinet

b)

Chiller

c)

Refrigerator

d)

Both B and C

4.

How should salad greens be selected?

a)

cleaned thoroughly

b)

stored properly

c)

with care

d)

All of these

5.

What can you produce if you have raw or cooked vegetables and other ready-to-eat foods and dressing?

a)

Appetizer

b)

Dessert

c)

Salad

d)

Sandwich

6.

The following statements are important considerations in salad preparation EXCEPT

a)

Eye Appeal

b)

Garnish all salad

c)

Simplicity

d)

Quality of ingredients

7.

Teacher Marian will go to the market to get some ingredients for Waldorf salad. What main ingredient will she buy?

a)

Apples, celery stalk, nuts,

b)

Egg, tomato, cucumber, mayonnaise

c)

Fruit cocktail cheese, cream

d)

Potato, green beans, cream, ketchup

8.

What happens if food and ingredients is overcooked?

a)

It eliminates the color.

b)

It loses their visual appeal.

c)

It eliminates vitamins and minerals

d)

All of these

9.

Mayonnaise-based dressings are typically thick and creamy. Which ingredient acts as emulsifier in mayonnaise and other dressing?

a)

Egg yolk

b)

Flavorings

c)

Oil

d)

Vinegar

10.

Vinaigrette is a combination of 3-part oil and 1-part of vinegar. What quantity of oil will you need if you were to triple the vinaigrette recipe?

a)

3-part

b)

6-part

c)

9-part

d)

12-part

11.

Your TLE teacher asked the class to make a fruit salad. What ingredients are you going to select?

a)

Oil, vinegar, seasoning

b)

Mayonnaise, cream, nuts

c)

Cream, condense milk, cheese

d)

Mayonnaise, vinegar, cream

12.

Salad dressings are liquid or semi-liquid condiments used to flavor salads. Which salad dressing contains oil, vinegar, and seasoning?

a)

Cooked Dressing

b)

Mayonnaise Dressing

c)

Vinaigrette

d)

None of the above

13.

Dessert salad is served after the meal. What salad do we eat before the meal?

a)

Accompaniment Salad

b)

Appetizer Salad

c)

Main Course Salad

d)

Dessert Salad

14.

Which of the following ingredients is NOT included in the preparation of a main course salad?

a)

Cheese

b)

Eggs

c)

Fruits

d)

Meats and Poultry

15.

Freshness and variety of ingredients are essential for high-quality salads. Which of the following ingredients is an example of Salad Greens?

a)

Broccoli

b)

Cabbage

c)

Cucumber

d)

Romaine Lettuce

RDA PART II

Total questions: 15

Worksheet time: 8mins

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