Worksheetscookery
Total questions: 10
Worksheet time: 5mins
Principles and Practices of Hygiene in Preparing Salads and Salad Dressing
Steps on how to store and prepare fruits and vegetable bought from the market.
Choose the correct answer
Choose produce that's free of bruises, mold, or other signs of damage.
Choose produce that is a low cost/ the price is cheap to save money.
Add dressing to green salads immediately while in preparation.
True
False
Dressing can be serve on the side of the salad.
True
False
Refrigerate salads before serving time.
True
False
You can plate salads more than an hour or two before service.
True
False
Green Salads are plated in a cold plate.
True
False
Check the boxes below that fall under Guidelines for Arranging Salads.
Height helps make a salad attractive.
Cut ingredients neatly.
Keep the salad off the rim of the plate.
Strive for a good balance of colors.
Make every ingredient identifiable.
This part/structure of a salad may be added at service time, served separately for the customer to add, or mixed with the ingredients ahead of time.
Base
Body
Dressing
Garnish
What are the 4 structure of a salad?
choose 4 answers from the options below.
Body
Sauce
Base
Garnish
Dressing
How many parts does the structure of plated salad have?
2
3
4
5
