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Multiple Choice Questions: Salad Preparation Basics

Total questions: 40

Worksheet time: 20mins

Name
Class
Date
1.

When one sets everything in place including ingredients, tools, and equipment before preparing food, what does he perform?

a)

Gauche

b)

Mise En Place

c)

Sous Vide

d)

Terrine

2.

Which of the following salad tools is made to spin and flings water off the leaves of the salad greens.

a)

Mixing Bowl

b)

Salad Server

c)

Salad spinner

d)

Zester

3.

In using cutting boards, which statement is the most sanitary and applicable in the preparation of salads?

a)

Use one board for all types of ingredients

b)

Use one board for vegetables and raw meats.

c)

Use one board exclusively for each type of ingredient.

d)

Use clean, exclusive, and sanitized boards for each type of ingredient.

4.

Lawrence wants to make potato salad for his uncle. What ingredients should he choose from the given ingredients: I. Lemon Juice II. Green Lettuce III. Marble Potatoes IV. Mayonnaise

a)

I II III

b)

II III IV

c)

III IV I

d)

IV I II

5.

Which form of salad is a full meal salad that contains substantial portion of protein.

a)

Appetizer Salad

b)

Main course salad

c)

Separate salads

d)

Side Dish

6.

A form of salad that stimulates the appetite of a dinner because of its crispiness of the ingredients and tanginess flavor of dressing.

a)

Accompaniment Salad

b)

Appetizer Salad

c)

Dessert Salad

d)

Side Dish Salad

7.

This form of salad complements and harmonizes with the rest of the meal.

a)

Accompaniment Salad

b)

Main Course Salad

c)

Separate Salad

d)

Side Dish Salad

8.

Which statement gives a clear description of a green salad?

a)

It is most often composed of tomatoes, lettuce, and cucumbers.

b)

Often consisted of croutons, salami, and lettuce.

c)

Mostly composed leafy vegetables such as lettuce varieties, spinach, and arugula.

d)

Mixtures of various ingredients accompanied by a sauce or dressing.

9.

A classification of salads where ingredients are held together usually with a thick dressing like mayonnaise.

a)

Bound salads

b)

Composed salads

c)

Green salads

d)

Vegetable salads

10.

Alfalfa Sprouts belongs into what component of salads?

a)

Fruits

b)

Protein foods

c)

Salad greens

d)

Vegetables

11.

Which of the following is an example of starches that can be used in preparing salads?

a)

Croutons

b)

Cucumbers

c)

Salami

d)

Strawberries

12.

There are different types of vegetables that can be used in salad preparation, which one has undergone the process of fermentation and preservation.

a)

Cooked

b)

Fresh

c)

Pickled

d)

Raw

13.

Which type of salads is made by arranging two or more elements attractively on a plate?

a)

Bound Salad

b)

Composed Salad

c)

Fruit Salad

d)

Green Salad

14.

If you were to make a gelatin salad, which type of gelatin would you prefer?

a)

Flavored gelatin

b)

Unflavored Gelatin

c)

Sweetened Gelatin

d)

Unsweetened Gelatin

15.

Honey Dew, Peaches, and watermelon are ingredients that can be used in preparation of a _______.

a)

Bound Salad

b)

Composed Salad

c)

Fruit Salad

d)

Green Salad

16.

Which of the following salads does NOT use fruits as their main ingredients?

a)

Appetizer Salad

b)

Dessert Salads

c)

Fruit Salad

d)

Gelatin Salad

17.

Which of the following considerations is essential in choosing ingredients for high quality salads?

a)

Crispiness and taste

b)

Freshness and variety

c)

Quality and Quantity

d)

Texture and color

18.

Dried beans, potatoes, macaroni products, bread are ____ ingredients of salad.

a)

Fruits

b)

Salad greens

c)

Starches

d)

Vegetables

19.

Which of the following guidelines is NOT included in making vegetable salad?

a)

Cooked to a firm, crisp texture ad good color.

b)

Cooked until completely tender but not overcooked.

c)

Marinated or soaked in a seasoned liquid.

d)

Thoroughly drain and chill before using.

20.

Maryrose wants to marinate grains and pasta. How long will you suggest to her to avoid it from getting saggy and soft?

a)

Long time

b)

Short time

c)

overnight

d)

one day

21.

In preparing Bound Salads, leftover food such as chicken meat or fish can be used.

a)

True

b)

False

c)

Maybe

d)

Sometimes

22.

To avoid crushing or breaking the main ingredients of bound salads, in what texture of dressing should it be folded?

a)

Hard

b)

Soft

c)

Thick

d)

Thin

23.

Which type of Salads should be dipped first into an acid juice to avoid ingredient discoloration.

a)

Bound

b)

Composed

c)

Fruits

d)

Gelatin

24.

Maria has sets of pieces of fruit, one is attractive the other is broken and less attractive. If she is to arrange it in a bowl, which one should be on top?

a)

Attractive Pieces

b)

Broken Pieces

c)

Less Attractive

d)

Trimmings

25.

What type of dressings for fruit salad can be used for serving?

a)

Bitter

b)

Salty

c)

Sour

d)

Sweet

26.

When should delicate ingredients in a composed salad be added to a plate?

a)

After

b)

Before

c)

In between

d)

Never

27.

In plating composed salad, what should a server take note of?

a)

Flavors and textures should provide pleasing contrast.

b)

The flavors and textures must be sweet and tangy.

c)

Texture and flavors must be in soft unpleasant design.

d)

Texture and flavors must be at contrasting design.

28.

What happens when gelatin and liquid component are in incorrect proportion?

a)

It does not form the desired shape.

b)

Stiff and rubbery

c)

Soft and unbroken shape

d)

All the above

29.

Why does sweetened or flavored gelatin be stirred into boiling water?

a)

It dissolves faster

b)

It lowers the temperature

c)

It does not lump.

d)

It does not form into shape.

30.

What fruits should not be added to gelatin because it helps faster in its dissolution.

a)

Apple and pears

b)

Banana and plum

c)

pineapple and papaya

d)

strawberries and kiwi

31.

Which of the following is NOT a factor to be considered in salad preparation?

a)

Arrangement of food

b)

Proper food combinations

c)

Contrast and harmony of colors

d)

Quality of ingredients

32.

Which of the following procedures for quantity salad preparation is the last step to do?

a)

Add dressing before serving

b)

Prepare all the ingredients.

c)

Arrange salad plates on worktables

d)

Refrigerate until serving.

33.

What ingredient can make excellent salad dressing but could be appropriate to all kinds of food when added?

a)

Egg yolk

b)

Oil

c)

Seasonings

d)

Vinegar

34.

What type of salad dressings is like the appearance of mayonnaise, but it has a tarter flavor?

a)

Cooked dressing

b)

Oil and Vinegar Dressing

c)

Emulsified dressing

d)

Tahini Dressing

35.

Which of the following ingredients is NOT used in making French dressing.

a)

Egg yolk

b)

Oil

c)

Seasonings

d)

Vinegar

36.

If you are asked to prepare basic vinaigrette dressing, what would be your main ingredients to be used?

a)

Egg yolk

b)

Mayonnaise

c)

Mustard

d)

Oil and Vinegar

37.

Which of the following salad dressing uses buttermilk, herbs sour cream and mayonnaise as its main ingredients?

a)

Caesar

b)

Italian

c)

Ranch

d)

Thousand

38.

Which salad dressings is a combination of oil, vinegar, and seasonings?

a)

Balsamic Vinaigrette

b)

Cider Vinaigrette

c)

Classic Vinaigrette

d)

Wine Vinaigrette

39.

Which of the following structures of a salad is an edible decorative item that gives eye appeal and adds flavor to the food?

a)

Base

b)

Body

c)

Dressing

d)

Garnish

40.

There are guidelines in arranging salads, which statements do you think gives accurate guidance? I. Cut ingredients into broken pieces. II. Keep the salad off the rim of the plate. III. Make ingredients identifiable and simple. IV. Strive for a good balance of colors and textures.

a)

I, I I, III

b)

II, III, IV

c)

III, IV, I

d)

IV, III, I