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WorksheetsCreative Cold Foods Review
Total questions: 21
Worksheet time: 11mins
What is the recommended time limit for leaving food at room temperature?
1 hour
2 hours
3 hours
4 hours
Why should sandwiches containing fruits or vegetables not be frozen?
They become too hard to eat
They lose their nutritional value
They become limp and soggy
They develop a strange taste
What is the main purpose of a garnish in food presentation?
To improve the taste of the food
To add texture to the food
To enhance the visual appeal of the food
To provide additional nutrients
How can you create curls for garnishing?
Cut thin slivers down the outside edge of a radish
Make several thin slices to the stem of a pickle
Pare and peel long strips of a carrot
Cut zigzag cuts around the center of a tomato
What is the purpose of egg yolk in mayonnaise dressings?
To add flavor
To thicken the dressing
To prevent bacterial growth
To enhance the color
Which type of dressing is made with little or no oil?
French dressing
Mayonnaise dressing
Cooked dressing
Thousand Island dressing
What is a Monte Cristo sandwich?
A sandwich made with thin slices of ham, swiss cheese, and Dijon Mustard
A sandwich made with barbequed meat and slices of turkey
A sandwich made with grilled cheese and Reubens
A sandwich made with a lean burger served on a bun with vegetables
What is a calzone?
A hand-held pizza variation with Italian origins, made by folding dough over the filling and baking it
A sandwich made with grilled cheese and Reubens
A sandwich made with thin slices of ham, swiss cheese, and Dijon Mustard
A sandwich made with a lean burger served on a bun with vegetables
What is a pullman loaf?
A rectangular-shaped sandwich bread loaf with a flat top and an even texture
A flaky crescent-shaped roll that makes an interesting sandwich
An Italian flatbread flavored with olive oil and herbs
A round, crusty roll often sprinkled with poppy or sesame seeds
What are the examples of accompaniment salads?
Tossed, Spinach, Greek, and Caesar
Appetizer, Main Course, and Dessert
Potato, Pasta, Coleslaw, and Marinated Vegetables
Chef's Salad, Seafood Salad, Cottage Cheese with Fresh Fruit, and Steak Salad
What are the examples of main course salads?
Tossed, Spinach, Greek, and Caesar
Appetizer, Accompaniment, and Dessert
Potato, Pasta, Coleslaw, and Marinated Vegetables
Chef's Salad, Seafood Salad, Cottage Cheese with Fresh Fruit, and Steak Salad
What are the characteristics of a dessert salad?
Savory and composed of meat, cheese, and vegetables
Sweet and composed of fruit, nuts, cream, and gelatin
Spicy and composed of hot peppers, onions, and spices
Bitter and composed of bitter greens, herbs, and vinegar
What are the four basic parts of a salad?
Base, Body, Garnish, and Dressing
Base, Body, Topping, and Sauce
Base, Body, Seasoning, and Dressing
Base, Body, Filling, and Sauce
What are the guidelines for salad presentation?
Keep the salad on the rim of the plate, use one color, and make it complex
Keep the salad off the rim of the plate, use three colors, and provide some height
Keep the salad on the rim of the plate, use contrasting colors, and keep the design complex
Keep the salad off the rim of the plate, use one color, and make it simple
What are the common problems with green salads?
Wilting and rusting
Wilting and browning
Wilting and discoloration
Wilting and spoiling
In order to stay safe, hot foods must be kept above _____°C
0°C
4°C
37°C
60°C
In order to stay safe, cold foods must be kept below _____°C
0°C
4°C
37°C
60°C
When should dried herbs be added to food to maximize their flavor?
Immediately before serving
30 - 60 min before serving
1 - 2 hours before serving
2-3 hours before serving
What is the role of vinegar in a vinaigrette dressing?
To add sweetness
To add sourness
To thicken the dressing
To prevent bacterial growth
What is the main ingredient in a Caesar salad?
Chicken
Romaine lettuce
Tomatoes
Cucumbers
Which of the following may help but is not a requirement in preparing sandwiches?
Keep hot foods hot and cold foods cold
Wash your hands with hot soapy water before, during and after handling different foods
Minimize the cross use of utensils
Wearing plastic gloves
