WorksheetsSALAD AND DRESSING
Total questions: 59
Worksheet time: 37mins
What is Mise En Place?
French term that means “to separate”.
An Italian term that means “to separate”.
A French term that means everything in place.
An Italian term for having all your ingredients prepared.
It is a tool used to remove the outer skin of certain vegetables.
Cutting Board
Peeler
Grill Pan
Mixing Bowl
It is a tool made of sturdy and heavy glass used for mixing.
Peeler
Mixing Bowl
Knife
Grill Pan
What tool is used for cutting meat, vegetables, and fruits?
Grill Pan
Citrus Zester
Salad Spinner
Cutting Board
What do you call a sharp stainless-steel with a handle used to cut fruits and vegetables?
Knife
Cutting Board
Grill Pan
Mixing Bowl
Which of the following should be practiced in using a cutting board to reduce the spread of bacteria?
Use the same cutting boards for different kinds of food.
Keep separate cutting boards for meat and vegetables.
Clean the cutting boards if needed.
Scrape cutting boards before using.
What type of salad is prepared with fresh, clean, crisp, cold, and well-drained ingredients?
Composed Salad
Gelatin Salad
Green Salad
Bound Salad
A type of salad that is held together or bonded with a dressing usually a thick dressing.
Bound Salad
Green Salad
Composed Salad
Fruit Salad
What type of salad is contained fruits as their main ingredients?
Bound Salad
Green Salad
Composed Salad
Fruit Salad
It is a type of salad that is made by arranging two or more elements attractively on a plate.
Gelatin Salad
Composed Salad
Bound Salad
Vegetable Salad
What type of salad balance and harmonize with the rest of the meal?
Side Dish Salad
Dessert Salad
Accompaniment Salad
Appetizer Salad
It is a type of salad that is large enough to serve as a full meal and contains a portion of proteins.
Main Course Salad
Side Dish Salad
Dessert Salad
Accompaniment Salad
Kyrene is preparing a main course salad. What thing she should consider in preparing her salad?
14. Avocado, bean sprout, broccoli, cabbage, and carrots are examples of ___________.
Starches
Fruits
Proteins
Vegetables
Which group of foods is an example of Protein Foods?
Meat, fish, egg and cheese
Oranges, papaya and mangoes
Lettuce, spinach, and beets
Asparagus, beets and corn
16. Gelatin and nuts are examples of ___________.
Fruits
Condiments
Miscellaneous
Vegetables
Iceberg, Romain, Boston, and Limestone are examples of ___________.
Miscellaneous
Lettuce
Starches
Fruits
Which of the following considerations is essential in choosing ingredients for a high-quality salad?
Quality and quantity
Texture and color
Freshness and variety
Crispiness and taste
Katrina is preparing a composed salad, what guidelines in preparing a composed salad should be followed?
Observe the correct proportion of gelatin and liquid
Drained canned fruits well before mixing in the salad
Flavor and textures of all ingredients should provide a pleasing contrast
Cooked ingredients must be thoroughly cooked before being mixed
It is an edible decorative item that is added to a salad to give an eye appeal.
Base
Body
Garnish
Dressing
Which structure of salad is a cup-shaped leaf of Iceberg or Boston lettuce that serves as an attractive base and gives height to the salad?
Dressing
Garnish
Body
Base
It is considered the main part of the salad.
Garnish
Base
Body
Dressing
What is TRUE about Salad Dressing?
It adds flavor.
Salad dressing provides food value.
It improves the palatability and appearance of the salad.
All of the above
Patrick is preparing a Salad for their reunion. What is the correct procedure he should do to make their salad?
1 and 2
6 and 7
4 and 5
3 and 7
Which of the following step in Quality Salad Production is the last step to do?
Step No. 4
Step No. 6
Step No. 3
Step No. 2
Based on the given procedure, after garnishing the salad. What will be the next step?
Refrigerate until serving
Place bases on all plates
Arrange the body of salad on all plates
Prepare all the ingredients.
Which of the following is the proper guidelines for arranging salads?
Keep salad on the rim of the plate.
Strive for good balance color.
Cut ingredients in any size and shapes.
Overcrowded the plate will do.
What is the ratio of oil and vinegar in making a Basic Vinaigrette?
4 parts of oil to 1 part vinegar
2 parts of oil to 2 parts vinegar
3 parts vinegar to 1 part oil
3 parts of oil to 1 part vinegar
How long does salad last?
2 days
5 days
4-7 days
7-10 days when properly stored
What equipment is necessary in preventing bacterial infection in foods?
Temperature Scale
Blender
Refrigerator
Oven
In which of the following situations is good housekeeping practices best shown?
Emptying the garbage can every other day.
Using imported sanitizing and disinfecting materials.
Spray air freshener before and after using the room.
Planning and implementing a program of regular cleaning fixtures, furniture and appliances.
The following are safety practices to keep the floor safe, EXCEPT
Wet floors are dangerous, keep them dry.
Walk. Do not run or slide across the floor.
Using rubber mats behind the range is good.
Leave utensils on the floor.
Which of the statement is TRUE in the safety practices in the kitchen?
Start a mixer until the bowl is locked in place and the attachments are secured and fastened.
Never use any machine you have not been trained to use.
Use your hand rather than a plastic plunger to push the meat down.
All of the above.
Which defines as the salad plate or platter?
Base
Body
Dressing
Garnish
What is the most important part of the salad?
Garnish
Body
Dressing
Base
Which of the following structure of a salad is an edible decorative item that gives eye appeal and adds flavor to the food?
Body
Garnish
Base
Dressing
Which BEST describes the importance of garnish?
What is the best thing to do in presenting an attractive salad and salad dressing?
You should follow the guidelines in the arranging salad.
You just simply apply the structure of salad when presenting salad and dressing.
You just follow the guidelines in presenting salad without applying the correct structure of a salad.
You can present the salad and dressing attractively with your creativity.
Which statement about dressing is TRUE?
Added at serving time
Serve separately for the customer to add.
Mixed with the ingredients ahead of time
All of the above.
How do you avoid salad from sagging?
Do not refrigerate.
Refrigerate for 3 hours
Refrigerate for 4 hours.
Refrigerate until serving.
Which is an example of emulsified dressing ingredients?
Oil
Pepper
Vinegar
Mayonnaise
Why is salad dressing very important?
It enriches the palatability and appearance of the salad.
It improves the flavor and taste of the salad and dressing.
It provides food value that helps in digestion and palatability.
All of the above.
Which is TRUE in describing salad dressing?
It compliments salad’s flavor and sometimes it binds the salad ingredients together.
It is typically one consisting of oil and vinegar mixed with herbs or other flavorings.
It contains oil, vinegar and mayonnaise only.
It is a simple mixing just to add appeal to your salad.
A salad dressing is ____________.
A layer of leafy vegetables.
Improves the taste and form of a salad.
Used to have a balance of flavor and taste.
A liquid or semi-liquid used to flavor, moisten or enrich the salad.
Which of the following is not a factor to consider in salad preparation?
Contrast and harmony of colors
Quality of Ingredients.
Arrangement of food.
Proper food combination.
Which of the following guidelines is not included in making a vegetable salad?
Cooked to a firm, crisp texture and good color
Cooked until completely tender but not overcooked
Thoroughly drained and chilled before using
Marinated or soaked in a seasoned liquid
Which of the following considerations are essential in choosing ingredients for high-quality salads?
quality and quantity
texture and color
freshness and variety
crispiness and taste
Ethan is having a birthday party, there are lots of dishes prepared for his birthday including Lechon. What accompaniment salad will you recommend?
Fruit Salad is a good partner with Lechon
Atchara is a good accompaniment for Lechon.
Green Salad is good to pair with Lechon.
Macaroni Salad is a good combination for Lechon.
The following is TRUE about the accompaniment of salad, EXCEPT
Chef Joel is preparing a Green Salad, what ingredients did he need to prepare the salad?
Lettuce, fresh-cut vegetables, and vinaigrette
Romaine lettuce, croutons, parmesan and Caesar dressing.
Diced tomato, cucumber, red onion, cheese, oregano dressed with olive oil.
Pineapple , oranges, apples, pasta and mayonnaise.
Why is storing salad and dressing important?
To maintain the quality.
To avoid contamination.
To keep it safe and clean.
To maintain freshness and avoid spoilage.
What happens to green salad when added with dressing 2 to 4 hours before serving?
Green Salad becomes delicious
Green Salad becomes tastier
Green Salad becomes crispier
Green Salad will sag
Which is not good practice in storing salad and dressing?
Green Salad are plated on a hot plate.
Do not add dressing to green salads until serving or they will sag.
Refrigerate salad until serving.
Dressing is added immediately before serving or serve on the side.
How will you store leftover salad?
Leftover salad should be stored in the original bag, and placed in the freezer.
Leftover salad should be stored in its original bag, tightly sealed with tape, and placed in the refrigerator.
Leftover salad should be kept at room temperature.
Leftover salad should be kept in the refrigerator for more than 4 weeks.
The following are the safety practices in storing vegetable salad, EXCEPT
Avoid plating salad for more than an hour or two before serving.
Garnish that is tossed should be added at serving time.
Green Salad are plated on a hot plate.
Do not hold more than a few hours or the salad will sag.
What is TRUE about storing fruits and vegetables?
Most fruits and vegetables will do better if stored in the refrigerator.
All fruits and vegetables will last at different times in the refrigerator
All fruits can be stored at room temperature.
Not all vegetables should be stored in the high-humidity drawer of your refrigerator.
What are the first and second steps in washing fruits and vegetables?
Step III and V
Step IV and I
Step VI and III
Step II and III
The last step in washing fruits and vegetables is _____________.
The vegetable may be sanitized in a solution of potassium permanganate.
Drying them with a towel.
Peeling the skin off immediately.
Soaking them in salt water for 10 minutes.
What is the proper sequence on washing fruits and vegetables?
III, I, IV, II, VI, V
I, II, III, IV, V, VI
VI, V, IV, III, II, and I
IV, I, III, V, VI and II
