TEST II. MODIFIED TRUE OR FALSE. Write TRUE if the statement is correct, and if the statement is false, rephrase the sentence that makes the statement true.

Neat, accurate cutting of ingredients is important because the shapes of the vegetables add to eye appeal.

Broken or less attractive pieces of fruit should be placed on the top of the salad while more attractive pieces arranged on bottom.

Arrangements maybe plated ahead of time and add delicate ingredients just before serving.

To dissolve unflavored gelatin, stir it in cold liquid to not avoid lumping and let it stand for 5 minutes to absorb water.

To dissolve sweetened, flavored gelatin, stir it into boiling water. It will lump because the gelatin granules are held apart by sugar granules.

Do not add raw pineapple and papaya to gelatin salads because these fruits contain enzymes (bromelain and papain, respectively) which dissolves gelatin.

Some fruit discolor when cut and should not be dipped into an acid such as tart or fruit juice.

Potatoes for salads should be cooked whole before peeling and cut in order to preserve nutrients.

Leftover such as chicken meat or fish which have been handled according to the rules of good sanitation and food management can be used for making bound salads.

Cooked vegetables to a firm, crisp texture and good color.

Starches, pastas and legumes should be cooked until completely tender but not overcooked.

It is a liquid or semi liquids used to flavor salads.

(a)  

It should have mild, sweet flavor. Examples are corn oil, soybean oil, canola oil,

                               peanut oil, olive oil, walnut oil.

(a)  

It should have a good, clean sharp flavor. Most salad are about 5% acidity, but

                              some range from 7-8%.

(a)  

Basic vinaigrette is a simple mixture of oil, vinegar and seasonings which is an

                              example of temporary emulsions.

(a)  

Mayonnaise is an example of this dressing. It is more often serves as the base for

                              wide variety of other dressings.

(a)  

 It is the ratio of oil to vinegar when making a vinaigrette.

(a)  

The uniform mixture of two unmixable liquids, oil and vinegar is called (a)   .

A simple oil and vinegar dressing is called (a)   because the two liquids always

                              separate after being shaken.

Mayonnaise is also a mixture of oil and vinegar, but the two liquids do not

                              separate because it contains egg yolk which is a strong emulsifier. This mixture is

                              called (a)   .

A seasoned liquid or semi liquid added to the body of the salad to give added

                              flavor, tartness, spiciness and moistness.

(a)  

It is a main part of the salad.

(a)  

An edible decorative item that is added to salad to give eye appeal, and adds

                             flavor as well.

(a)  

Keep the salad off the (a)   of the plate.

(a)   helps make a salad attractive.

Make every ingredient (a)   .

Keep the salad (a)   .

Cut the ingredients (a)   .

Sharp, sturdy, stainless steel blades and with handles that securely attached and that feel perfectly comfortable in your hand.

(a)  

When preparing a recipe that contains both meat (or poultry or seafood) and vegetables requiring cutting, use one board exclusively the vegetables and the other exclusively for the raw meat to avoid (a)   .

A kitchen tool consisting of a slotted metal blade attached to a handle, that is used to remove the outer skin or peel of certain vegetables, frequently potatoes and carrots, and fruits such as apples, pears.

(a)  

Approximately four inches long, with a handle and a curved metal end, the top of which is perforated with a row of round holes with sharpened rims. To operate, the zester is pressed with moderate force against the fruit and drawn across its peel. The rims cut the zest from the pith underneath.

(a)  

(also known as a shredder) is a kitchen utensil used to grate foods into fine pieces.

(a)  

Used for salad toppings to be broiled or grilled.

(a)  

Used to hold just washed salad leave in a slotted basket that is made to spin by hand and thus fling all the water off the leaves into the outer container.

(a)  

Used to mix dressings, marinate ingredients, hold separate elements of a salad before assembling and used to toss and mix all the ingredients together.

(a)  

Salad sets with big salad bowls, serving bowls and servers.

(a)