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    Activity Salad - Post Test

    Uploaded by

    Fernando Salvador
    The document contains 10 multiple choice questions about salad preparation and ingredients. The questions cover topics such as tools used for salad making, types of salads, factors to consider in salad preparation, guidelines for vegetable salads, and ingredients in French dressing. Answer choices for each question are provided.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Activity Salad - Post Test

    Uploaded by

    Fernando Salvador
    6 views1 page
    The document contains 10 multiple choice questions about salad preparation and ingredients. The questions cover topics such as tools used for salad making, types of salads, factors to consider in salad preparation, guidelines for vegetable salads, and ingredients in French dressing. Answer choices for each question are provided.

    Original Description:

    Quiz for salad

    Original Title

    activity salad- post test

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    © © All Rights Reserved

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    The document contains 10 multiple choice questions about salad preparation and ingredients. The questions cover topics such as tools used for salad making, types of salads, factors to consider in salad preparation, guidelines for vegetable salads, and ingredients in French dressing. Answer choices for each question are provided.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    6 views1 page

    Activity Salad - Post Test

    Uploaded by

    Fernando Salvador
    The document contains 10 multiple choice questions about salad preparation and ingredients. The questions cover topics such as tools used for salad making, types of salads, factors to consider in salad preparation, guidelines for vegetable salads, and ingredients in French dressing. Answer choices for each question are provided.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    A. Directions: Read the statement carefully and choose the answer that best describes the statement.

    Write your
    answer on your test notebook.
    1. A salad tool used to remove excess water from the salad greens.
    a) Mixing bowl b) Salad server c) salad spinner d) cutting boards
    2. Used to hold salad ingredients for mixing, or for tossing.
    a) Knives b) Cutting boards c) mixing bowls d) salad server
    3. Salads that can be served as a full meal because it contains substantial portion of meat, poultry, seafood’s, fruits and vegetables.
    a) Appetizer salad b) Accompaniment salad c) main course salad d) dessert salad
    4. Salads made of mixtures of ingredients that are held together usually with a thick dressing like mayonnaise. a) Green salads b)
    Vegetable salads c) composed salads d) bound salads
    5. Salad ingredients are arranged on plate rather than being mixed together
    a) fruit salad b) composed salad c) bound salad d) vegetable salad
    6. Which of the following considerations are essential in choosing ingredients for high quality salads?
    a) quality and quantity b) texture and color c) freshness and variety d) crispiness and taste
    7. Which of the following guidelines is not included in making vegetable salad.
    a) Cooked to a firm, crisp texture and good color b) Cooked until completely tender and overcooked
    c) Thoroughly drained and chilled before using d) Marinated or soaked in a seasoned liquid
    8. Which of the following is not a factor to consider in salad preparation?
    a) Contrast and harmony of colors b) Quality of ingredients c) Arrangement of food d) Proper food combinations
    9. Which of the following procedures for quantity green salad production is the last step to do?
    a) Arrange salad plates on worktables b) Add dressing before serving
    c) Prepare all ingredients d) Refrigerate until serving
    10. Which of the following ingredients is not used in making French dressing?
    a) Egg yolk b) Oil c) Vinegar d) Sugar

    A. Directions: Read the statement carefully and choose the answer that best describes the statement. Write your
    answer on your test notebook.
    1. A salad tool used to remove excess water from the salad greens.
    a) Mixing bowl b) Salad server c) salad spinner d) cutting boards
    2. Used to hold salad ingredients for mixing, or for tossing.
    a) Knives b) Cutting boards c) mixing bowls d) salad server
    3. Salads that can be served as a full meal because it contains substantial portion of meat, poultry, seafood’s, fruits and vegetables.
    a) Appetizer salad b) Accompaniment salad c) main course salad d) dessert salad
    4. Salads made of mixtures of ingredients that are held together usually with a thick dressing like mayonnaise. a) Green salads b)
    Vegetable salads c) composed salads d) bound salads
    5. Salad ingredients are arranged on plate rather than being mixed together
    a) fruit salad b) composed salad c) bound salad d) vegetable salad
    6. Which of the following considerations are essential in choosing ingredients for high quality salads?
    a) quality and quantity b) texture and color c) freshness and variety d) crispiness and taste
    7. Which of the following guidelines is not included in making vegetable salad.
    a) Cooked to a firm, crisp texture and good color b) Cooked until completely tender and overcooked
    c) Thoroughly drained and chilled before using d) Marinated or soaked in a seasoned liquid
    8. Which of the following is not a factor to consider in salad preparation?
    a) Contrast and harmony of colors b) Quality of ingredients c) Arrangement of food d) Proper food combinations
    9. Which of the following procedures for quantity green salad production is the last step to do?
    a) Arrange salad plates on worktables b) Add dressing before serving
    c) Prepare all ingredients d) Refrigerate until serving
    10. Which of the following ingredients is not used in making French dressing?
    a) Egg yolk b) Oil c) Vinegar d) Sugar

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