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C06 - KP 2 (2/4)

Total questions: 20

Worksheet time: 10mins

Name
Class
Date
1.

What is a "Green Salad" primarily made from?

a)

Grains like rice and quinoa

b)

Leafy greens like romaine and spinach

c)

Fruits like watermelon and blueberry

d)

Vegetables like broccoli and avocado

2.

Which salad type includes grains or pasta mixed with vegetables?

a)

Green Salad

b)

Bound Salad

c)

Vegetable & Grain Salad

d)

Gelatin Salad

3.

What defines a "Bound Salad"?

a)

A salad arranged neatly on a plate

b)

A salad mixed with thick dressings

c)

A salad made with fresh fruits

d)

A salad made using gelatin

4.

What is an example of a "Fruit Salad"?

a)

Tuna salad

b)

Mojito fruit salad

c)

Cobb salad

d)

Cranberry pineapple jello salad

5.

What is a "Composed Salad"?

a)

A salad mixed with mayonnaise

b)

A salad arranged neatly like Cobb or Nicoise salad

c)

A salad featuring gelatin as an ingredient

d)

A salad made with leafy greens

6.

Which type of salad includes gelatin as a main ingredient?

a)

Bound Salad

b)

Green Salad

c)

Gelatin Salad

d)

Composed Salad

7.

What are the three components of a canapé?

a)

Lettuce, dressing, and garnish

b)

Base, spread, and topping

c)

Fruits, vegetables, and grains

d)

Gelatin, dressing, and garnish

8.

Which hors d’oeuvre is typically seafood-based?

a)

Canapé

b)

Cocktail

c)

Relish

d)

Dip

9.

What is the purpose of dips in appetizers?

a)

To serve as the main dish

b)

To complement chips, veggies, or breadsticks

c)

To serve as a base for canapés

d)

To replace salad dressing

10.

What type of hors d’oeuvre includes fresh or pickled vegetables?

a)

Dip

b)

Relish

c)

Miscellaneous

d)

Canapé

11.

Which type of appetizer includes unique bite-sized snacks?

a)

Relishes

b)

Miscellaneous

c)

Dips

d)

Gelatin

12.

What is the first step in quality salad production?

a)

Washing and cutting greens

b)

Preparing cooked vegetables

c)

Preparing ingredients

d)

Mixing and marinating salads

13.

How should greens be prepared for salads?

a)

Chopped into fine pieces

b)

Washed and cut

c)

Cooked and mixed

d)

Pureed and stored

14.

When should dressing be added to a salad?

a)

Before refrigeration

b)

Just before serving

c)

After cooking the vegetables

d)

While arranging on trays

15.

How long should salads be stored before serving?

a)

No more than a few hours

b)

Up to one day

c)

Two days if refrigerated

d)

Three hours minimum

16.

What is the recommended base for arranging salads?

a)

Dressing

b)

Lettuce

c)

Fruits

d)

Gelatin

17.

What is an example of a composed salad?

a)

Nicoise Salad

b)

Potato Salad

c)

Mojito Fruit Salad

d)

Blueberry Watermelon Salad

18.

Which type of salad includes ingredients like tuna and mayonnaise?

a)

Green Salad

b)

Fruit Salad

c)

Bound Salad

d)

Gelatin Salad

19.

What should be done to fruits, vegetables, and garnish before adding them to a salad?

a)

Refrigerate for an hour

b)

Wash and cut them

c)

Mix with dressing

d)

Puree and cook them

20.

Why should salads not be stored for long durations?

a)

To prevent bacterial growth

b)

To enhance flavor

c)

To keep the dressing fresh

d)

To avoid sogginess