MODULE 8

QUALIFICATION TITLE : FOOD TRADES NC II

UNIT OF COMPETENCY : PREPARE APPETIZERS AND

SALADS (HOT AND COLD)

MODULE TITLE : PREPARING APPETIZERS AND

SALADS (HOT AND COLD)

NOMINAL DURATION : 60 hours

1
WHAT IS THE MODULE ABOUT?

The module deals with the skills, knowledge, and attitudes

required in preparing and presenting appetizers and salads in a
commercial kitchen or catering operation.

WHAT WILL YOU LEARN?

After completing this module, you should be able to:

a. prepare and present a variety of salads and dressings;
b. prepare and present a range of hot and cold appetizers; and
c. store appetizers and salads.

WHAT DO YOU ALREADY KNOW?

Pre-test
Directions:

Let us find out how much you already know about preparing,
presenting and storing appetizers and salads. Read each of the following
questions carefully and choose the letter of the correct answer. Write
your answer in your test notebook.

1. Which one is suspended in a mixture of two immiscible liquid?

a. appetizer c. salad
b. emulsion d. oil and vinegar

2. Which of the following is used for a salad plants or greens?

a. appetizer c. salad
b. emulsion d. salad dressing

3. Which of the following types of salad dressing is popular on tossed

salads?
a. cooked salad dressing c.thousand-island dressing
b. French dressing d. vinaigrette dressing

4. Which of the following types of salad contains one or a combination

of fruits plus a dressing?
a. coleslaw c. high protein salad
b. fruit salad d. vegetable salad

5. Which of the following types of salad is the combination

of vegetables with protein foods?
a. fruit salad c. gelatin salad
b. high protein salad d. vegetable salad

2
6. Which type of salad dressing is simple and easy to prepare?
a. cooked dressing c. mayonnaise
b. French dressing d. thousand-island dressing

7. Which of the following is an emulsion?

a. cooked dressing c. mayonnaise
b. french dressing d. balsamic dressing

8. Which of the following are finger foods?

a. canapés c. salad
b. hors d’ oeuvres d. soup

9. Which are small pieces or portions of highly seasoned food, usually

served before a meal?
a. antipasto c. soup
b. canapés d. salad

10. Which of the following techniques is the most commonly use in

storing salads and appetizers?
a. chilling c. freezing
b. cold storage d. refrigerating

11. Which is used to measure liquid ingredients like water and oil?
a. glass measuring cup c. mixing bowl
b. measuring spoon d. strainer

12. Which of the following are tiny open faced sandwiches, of bite size
and usually high flavored?
a. appetizer salad c. cocktail
b. canapés d. relishes

13. Which of the following appetizers are served between the soup and
fish course?
a. cold hors d’oeuvres c. rich hors d’oeuvres
b. hot hors d’oeuvres d. relishes

14. Which of the following appetizers consists of shrimps, lobsters,

fruit and vegetable juices?
a. canapés c. hors d’oeuvres
b. cocktail d. relishes

15.What kind of appetizers are pickled herring, smoked salmon,

chopped chicken livers and stuffed eggs?
a. appetizer salad c. hors d’oeuvres
b. canapés d. relishes

3
LESSON 1

PREPARING AND PRESENTING A VARIETY OF SALAD

AND DRESSING

WHAT IS THE LESSON ABOUT?

The lesson deals with the classification of salads according to use

ingredients, preparation and presentation of salads, salad dressings, and
sauces according to acceptable enterprise standard. It also deals with the
hygiene principles and practices applied in preparing salads.

WHAT WILL YOU LEARN?

At the end of lesson, you should be able to:

a. classify salads according to use and ingredients;
b. prepare salads, salad dressings and sauces following correct
procedure;
c. apply the principles and practices of hygiene in preparing
salads; and
d. serve salad attractively.

LET US STUDY

 entree - main course of a meal

 diminutive – tiny or small
 whet – stimulate
 limp – lacking stiffness or rigidity
 crisp – firm and fresh
 immiscible – not capable of mixing, as oil and water

Today we find salads used as appetizers, main courses,

accompaniments to the entree and as refreshments. As appetizers served
at the beginning of the meal, they feature crisp greens, vegetables, or tart
fruits with the added zest of a highly seasoned dressing. Salads that
serve as refreshment are usually made of frozen fruits or colorful gelatin
with fruits. They may be served with small sandwiches or rolls.

4
Culinary Terms on Salads

1. Salad is a term used for a dish made of salad plants or greens,

alone or in combinations with other food, plus a dressing.
2. Salad dressing is usually an emulsion. It contains acid, usually
vinegar or lemon juice, fat, seasonings and sometimes other
ingredients.
3. Emulsion is a mixture of two immiscible liquids which are being
suspended in the other.

Classification of Salads

1. According to use
a. As appetizer. Ideally, an appetizer salad is light. It must whet
rather than satisfy the appetite. A light tossed salad of greens with
French dressing is recommended.

b. As accessory to the main dish. Salads are most often served as

accessory to the main dish or entrée. A main dish which is relatively
light would need a hearty accompanying salad while a heavy dinner is
usually complemented with a light salad.

c. As main dish. Sometimes a salad is used as a main dish.

Salads used for this purpose are usually heavy. A potato salad with
chicken is an example of this kind of salad.

d. As dessert. Fruit salads or fruit gelatins are usually a favorite

dessert especially in parties or dinners.

2. According to Ingredients
a. Fruit salads. A fruit salad may contain one or more
combination of fruits plus dressing. The dressing may be made up
of evaporated or condensed milk, whipped cream, cream or
cheese.

b. Vegetable salads. Almost all vegetables can be made into

salads. Raw vegetable salads have become popular.

c. High protein salads. These are usually substantial salads that

form the basis for a meal. High protein salads are usually a
combination of vegetables with protein foods such as shrimps,
fish, meat, cheese or egg.

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Important Factors to consider in Salad Preparation

1. Quality of ingredients. The quality of the salad can be no

better than it ingredients. Quality focuses on freshness, not
only in purchasing but also in preparation.
2. Eye Appeal. It should be attractive, appetizing and tasteful in
appearance.
3. Simplicity. This is the basis of real beauty in salad. Don’t
overdo by being too elaborate or by over garnishing.
Remember the rule K-I-S- KEEP IT SIMPLE.
4. Neatness. Keep salad neatly placed inside the rim of plate.
5. Contrast of Harmony. Contrast in color for your garnishing
can accentuate the appearance of the salad.
6. Proper Food combinations. Pineapples and coconut go well
with chicken but not compatible with tuna. Choose
combination with care.
7. Foods should be identifiable. Taste of the food that you are
using as a base should be identifiable when you taste the
salad. In many instances, the dressing dominates the taste.
8. Keep foods properly chilled. This does not mean ice-cold. Just
as fine wine logde much of its flavor when served too cold, so
does salads.
9. Serve hot foods hot; cold foods cold. Cold salads should
therefore be served in cold plates.
10.Keep it clean and crispy. This is done by washing greens
in large quantity of water and drain well. Remove the green
from the water and not vice-versa so as to allow the dirt
to settle to the bottom of the container and not back
to the greens.
11. Flavorful. Tempting to the palate. This is particularly
important for appetizers salads. If prepared and presented
properly, it will truly be stimulating to the appetite.
12. Food should be properly drained. Water or excess juices will
weaken dressings and will make your salad look sloppy. Drain
all the ingredients well.
13. Do not overcook food. Over cooking will destroy the color and
its vitamins and minerals as well.

6
Types of Salad Dressing

1. French dressing is popular on tossed salads. Thin dressing is simple

and easily prepared. French dressing is the separable liquid food or
the emulsified viscous fluid prepared from edible vegetable oil,
specified acidifying agent and seasonings.
2. Mayonnaise is the emulsified semi- solid food prepared from edible
vegetable oil, vinegar or lemon juice, egg yolk or whole egg and one or
more optional ingredients such as salt, paprika, a sweetening agent
and monosodium glutamate.
3. Cooked dressing. Cooked dressing resembles mayonnaise. The only
difference is that cooked dressing makes use of cooked starch paste
to substitute part of the egg yolk. Commercially made cooked
dressing is labeled “salad dressing”.

Salad dressing is the emulsified semi-solid food prepared from

edible vegetable oil, an acidifying agent, one or more of the egg yolk
prepared with a food starch. and cooked or partly cooked starchy paste.
Salad dressing maybe seasoned with salt, sugar, mustard, paprika and
monosodium glutamate.

STANDARD RECIPES OF SALAD

VEGETABLE SALAD

“COLESLAW”

Ingredients:
1 small firm head of cabbage
1 cup cooked salad dressing
Salt
Olives or tomato wedges for garnish

Procedure:
1. Cut the head in quarters, remove the core.
2. Shred cabbage very finely. Place the shredded cabbage in a bowl of
iced water or with some ice cubes, allow to crisp for 10 minutes, if
desired.
3. Drain in a dry towel just before serving. Add enough salad dressing
to merely moisten it and then toss with a fork.
4. Place in the serving bowl. Garnish simply with olives or tomato
wedges, if desired.

This salad is probably the least expensive. It is nutritious and one

of the most popular. It is appropriate to be served with fish and meat,
and is just right with sandwiches.

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 “FRUIT SALAD”

Ingredients:
2 cups unpeeled apples, cubed

1 cup pitted dates

1 cup celery chopped

3 tablespoons lemon juice

½ cup all purpose cream
Garnish, if desired
¼ cup nuts

Salad greens

Procedure
1. Assemble all utensils and supplies.
2. Carefully wash the celery, apples and salad greens. Refrigerate the
salad greens.
3. Cubed the apples in rather large pieces, and cover with lemon
juice to prevent discoloration. Also chop the celery and dates in
rather large pieces.
4. Combine the chopped ingredients with the dressing using a fork.
5. If desired, chill the salad in a covered bowl.
6. Serve on crisp salad greens.

This salad is suitable for refreshment plate at a party or for

serving lunch or supper. It maybe prepared in advance.

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 “JELLIED MEAT SALAD”

Ingredients:
1 tablespoon gelatin
¼ cup cold water
1½ cup hot stock
2 tablespoon lemon juice
¼ teaspoon salt
½ cup chopped vegetables
2 tablespoon green pepper cut
in thin shreds
1 cup diced meat (beef, veal, chicken)

Procedure:
1. Soften gelatin in cold water for about 5 minutes.
2. Bring the broth to a boil, remove from fire and add the softened
gelatin, lemon juice, and salt. Stir until the gelatin dissolves.
3. When cool, place in the refrigerator to thicken the consistency
of unbeaten egg white.
4. Fold in to the thick mixture chopped meat, vegetable and green
pepper.
5. Pour in to a loaf pan or individual molds and chill several
hours.
6. When firm, unmold and serve on salad greens. Garnish with
mayonnaise.

Gelatin salads are colorful and attractive. They are inexpensive and
may use left- over fruits (except fresh pineapple), vegetable, and meats.
They may be prepared in advance and kept for consumption for several
days.

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Standard Recipes for Salad Dressings

“FRENCH DRESSING”

Ingredients:
½ teaspoon dry mustard
½ teaspoon paprika
½ teaspoon salt
½ teaspoon sugar, optional
¼ cup lemon juice or vinegar
½ cup salad oil

Steps in preparation:
1. Measure the dry seasonings into a bowl, add the vinegar or lemon
juice, and dissolve them.
2. Add the oil, mix well, and transfer to a jar. Shake well.
3. Just before serving shake again to blend thoroughly.

“MAYONNAISE DRESSING”

Ingredients:
½ teaspoon mustard ½ teaspoon salt
¼ teaspoon sugar pinch pepper
pinch paprika 1 egg
2 cups salad oil 3 tablespoon lemon juice or vinegar

Steps in preparation:
1. Measure seasonings into bowl. Blend, and add egg. Mix well.
2. Gradually add the first ½ cup of the oil, almost drop by drop,
beating well. Then add the lemon juice and the rest of the oil
slowly and continue beating all during these additions.
3. Transfer to the covered refrigerator jar and store.

COOKED SALAD DRESSING

Ingredients:
3 tablespoons flour 2 tablespoons sugar
½ teaspoon dry mustard 2 teaspoons salt
2 cups milk 1 egg
1/3 cup vinegar or lemon juice 2/3 cup fortified margarine

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Steps in preparation:
1. Sift the flour, sugar, salt, mustard, onto the top of a double
boiler.
2. Add ¼ cup milk and stir until smooth. Carefully add the
remaining milk.
3. Cook over low heat until the mixture thickens. Stir constantly.
4. Place over hot water on the bottom of the boiler. Cook for 10
minutes and stir occasionally.
5. Beat the egg well, add the lemon juice, and beat. Slowly add to
the cooked mixture and cook until well blended.
6. Remove from heat, add butter. While cooling beat with the
rotary beater about twice for improved texture.
7. Cool and store in a covered container.

This type of dressing is easy to prepare for the inexperienced cook.

It is inexpensive and not as rich as mayonnaise.

Principles and Practices of Hygiene in Preparing Salads and Salad

Dressing

Washing all salad vegetables is important to ensure food safety.

Washing is done in the following manner:

1. Prepare a detergent in a bowl of tap water. Dissolve very well 5g

(litter) of powdered or liquid detergent in 4L (1gallon) of water. Make
sure there is no undissolved powder.

2. Soak the vegetable in this solution for about 1 minute.

Ingredients that have to be peeled should have their skin washed too.

3. Gently rub the vegetable surface with your finger taking care
not to break tissues. Use brush vegetable; pay special attention to
the stems, and areas such as between leaves that usually harbor
soil, worms, insects, or tiny stones.

4. Rinse the vegetables in tap water several times to ensure that

no more detergent or soap remains.

5. The vegetables may further be sanitized in a mild solution

potassium permanganate or hypochlorite by soaking for about a
minute, then rinsing again.

6. Spin-dry the vegetables in a salad spinner, or dry by putting

them on a clean cloth or disposable paper. Make sure that the greens
are dry. When greens are wet and combined with the dressing the
moisture will prevent the dressing from coating the leaves. This

11
 makes the dressing very dilute and tasteless, and reduces the
crispness of the salad.

Others wash salad vegetables only in lukewarm water. Cold running

water is, however, preferable.

LET US REMEMBER

Salads are used as appetizers, main dishes, accompaniments to

the entrée and as a refreshment plates. Garnishes play the same role
in a salad in as much as color accents and accessories do on others.
The simple arrangements are the most attractive. A salad dressing is
inexpensive, easy to prepare, and especially delicious when prepared
at home.

HOW MUCH HAVE YOU LEARNED?

Directions. Read each of the following items carefully and choose the
letter of the correct answer. Write your answer in your test notebook.

1. A dish made of salad plants or greens, alone or in combination

with other food plus a dressing is called
a. emulsion c. salad dressing
b. salad d. vegetable salad

2. Which of the following salad contains one or more combination of

fruits plus a dressing?
a. coleslaw
b. fruit salad
c. high protein salad
d. vegetable salad

3. Which of the following types of salad dressing is popular on tossed

salad?
a. cooked salad dressing
b. french dressing
c. thousand-island dressing
d. vegetable dressing

4. Which of the following is usually a combination of vegetable with

protein foods?
a. fruit salad
b. high protein salad
c. gelatin salad
d. vegetable salad

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 5. A mixture of two immiscible liquids, one being suspended in the
other is
a. emulsion
b. salad
c. salad dressing
d. vinaigrette dressings

LET US APPLY WHAT YOU HAVE LEANNED

Group Activity: Divide the class into three groups. Prepare the types of
salads.

Group I – Vegetable Salad

Group II – Fruit Salad
Group III – High Protein Salad

Standard Score Sheet for Salad

Characteristics Good (5) Fair (3) Poor ( 1 )

a. Thoroughly
chilled
b. Drained
ingredients
c. Appetizing
and attractive
appearance
d. Pleasant color
e. Suitable
dressing that
contributes
flavor

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RESOURCES:
Tools and Utensils
 Mixing bowls
 Measuring cups/spoons
 Colander/strainer
 Paring knives
 Cutting/ chopping board
 Casserole
Equipment:
 Freezer/chiller
 Cooking range
 Working table
Supplies and materials
 Fresh vegetables
 Fresh Fruits
 Meat
 Sauces
 Spices

REFERENCES

De Leon, Sonia Y. Ph.D. Et.al, Basic Foods for Filipinos, copyright

1999, pp. 420-432

Lewis, Dora S., et.al., Family Meals and Hospitality,

Copyright 1955, pp. 41-48

14
LESSON 2

PREPARING AND PRESENTING A RANGE

OF HOT AND COLD APPETIZERS

WHAT IS THE LESSON ABOUT?

The lesson deals with the identification of ingredients used for

appetizers, classifications of appetizers, equipment used in the
production, preparation and presentation of appetizers attractively
according to enterprise standards.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:

a. identify the ingredients used for appetizers;
b. classify appetizers;
c. identify the equipment used in appetizers; and
d. prepare and present appetizers attractively.

LET US STUDY

 Hors d’ oeuvres-variety of appetizers

 Cocktail – dish of fruit, shellfish that is served before a meal
 Relishes – chop pickles
 Canapés – small pieces of bread filled
 Glaze – to add luster to a food by coating with syrup

Appetizers are small pieces or portions of highly seasoned food,

usually served before a meal to induce and stimulate one’s appetite. It
gives relish to the food we eat.

A good appetizer, whether hot or cold should be light and served in

small quantities, Fresh vegetable and salads, fruits, or meat or even fish
can be made into appetizers.

15
Classification of Appetizers according to Ingredients

Appetizers are classified as cocktail food, appetizers salad, hors

d’oeuvres, canapés and relishes. They usually come in combination of
meat, seafood, poultry, fruit, vegetables and daily products and shell
fish. Appetizers can be served as hot and cold depending on how it is
placed in the menu.

1. Cocktail. Usually consist of shrimps, lobster, crab meat, shellfish,

fruits as well as fruits and vegetables juices.
2. Appetizers Salads. Include pickled herring, chopped chicken
livers, smoked salmon and stuffed eggs.
3. Hors d’eouvres. While often served preceding a meal, they are
served as the food at cocktail parties involving alcoholic
beverages.
a. Hot Hors d’oeuvres are served between the soup and fish
course. In today’s shortened menus, they are often served
instead of hot entrée. The size and richness depend upon the
composition of menu. Many hot hors d’oeuvres are suited for
serving a small ala carte dishes, and usually described as hot
dish.
b. Cold hors d’oeuvres should stimulate appetite, and therefore
should always be served at the first course in the menu.
There are five types of cold hors d’oeuvres and they are
served as follows:
 Plate of Hors d’oeuvres may consist of shrimps, smoked
beef, poached egg, Spanish sardines and lettuce, sauce
can be served at the side
 Grisson Platter may consist of two kinds of cold meat,
such as ham, smoked beef, peppered ham. Sauce can be
served at the side.
 Hors d’oeuvres Platter. A well presented platter with a
limited choice of simple or more expensive foods. The
basic rules is “small quantity, but big in quality” and at
the same time attractively served. It may consists of
shrimps with jelly, asparagus tip with mushrooms,
sardines with onion rings, tomatoes stuffed with salad
and chicken loaf.
 Assorted hors d’oeuvres can be served in special
portioned platters with dishes or even from a serving cart.
 Rich hors d’oeuvres - still a classical form of presentation.
Lobster should always be included. The hors d’oeuvres
dish system in conjunction with a silver platter can be
used, but it is also possible to arrange the center pieces
on a silver platter covered with meat jelly and served with
accompaniments in a small separate bowls or container.

16
 4. Canapés. They are tiny open-faced sandwiches, of bite size and
usually high flavored or tangy.
5. Relishes. This includes carrots and curl lettuce, cucumber sticks,
turnips, horse radish, celery hart, black olives, green olives,
peanut, chips and shrimps cropeck

Equipment and Tools used in Preparing Appetizers

1. Measuring spoons – are used for measuring dry and liquid

ingredients in small quantity.
2. Measuring cups – is used to measure dry ingredients. They
come in various sizes and volumes.
3. Glass measuring cup – container is usually transparent. It is
smooth in the inside with the graduation mark on the outside to
read. This is used for measuring liquid ingredients like water
and oil.
4. Mixing bowls – these containers have smooth, rounded interior
surfaces with no creases to retain some mixture.
5. Mixing spoon. - is used for mixing ingredients. It is made of
wood in different sizes and different length of the handle.
6. Paring knife- is used to remove the skin covering of fruit and
vegetables.
7. Fork is used to combine ingredients.
8. Container of different sizes and shapes.
9. Cooking range/stove
10. Refrigerator
11. Strainer/colander

17
 PREPARATION FOR APPETIZERS

GREEN SALAD
Recipe:

Ingredients:
3 can whole green asparagus, 17 oz
Each, vertically packed
Lettuce leaves
Homemade mayonnaise, or commercial mayonnaise, thinned
Light cream
2 hard cook eggs, sieved

Procedure
1. Drain asparagus, trying to keep spears whole.
2. Place lettuce leaves on salad plates and arrange asparagus on
lettuce leaves, or asparagus may be placed in vegetable bowl.
3. Place a spoonful of mayonnaise over asparagus.
4. Garnish with hard cooked egg
5. Chill before serving.

LET US REMEMBER

As appetizers are served at the beginning of the meal, they

feature crisp green, vegetables, or tart fruits with the added zest of
highly seasoned dressing. Seafood, meat, cheese salads accompanied
by a soup, bread and beverage are substantial enough to provide a full
meal.

HOW MUCH HAVE YOU LEARNED?

Answer the following questions on a separate sheet of paper.

1. How are appetizers classified?
2. What are the tools and equipment used in preparing appetizers?

APPLY WHAT YOU HAVE LEARNED?

Prepare and present Hot Hors d’oeuvres in an attractive manner.

18
 Evaluation Sheet of Finished Product

GENERAL APPERANCE GOOD FAIR POOR

a. attractive and appealing to
appetite
b. good color combination
c. ingredients cooked just right
d. correct consistency
e. appropriate tools and materials
used.
f. proper used of table appointments

RESOURCES
The following resources are needed:
 Equipment
Gas range/ Stove
 Tools and Utensils
Table
Table appointments
Measuring cup/ Spoon
Strainer/ Colander
 Supplies and Materials
Ingredients for appetizer

REFERENCES

Sandoval, Maria Teresa G., Culinary Arts 3 and 4, Copyright 1993,

pp. 85-86.
De leon, Sonia Y., Ph. D. et al, Basic Foods for Filipinos 3rd Edition,
Copyright 1999, pp.420-429

19
LESSON 3

STORING APPETIZERS AND SALADS

WHAT IS THE LESSON ABOUT?

The lesson deals with storage of salads and appetizers using

appropriate container to maintain freshness, quality and taste.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:

a. select appropriate container for storing salads and
appetizers; and
b. store salads and appetizers properly.

LET US STUDY

 Chilling is to refrigerate or to reduce the temperature of food.

 Cold storage is the process of preserving perishable food a
large scale by means of refrigeration.

Storing salads and appetizers is one of the most important

activities done after preparing them to maintain freshness and avoid
spoilage.

Sanitary Practices when storing salads and appetizers

1. Handle the food properly to prevent spoilage and contamination.

2. Washing of utensils and equipment thoroughly.
3. Keep off hand contact of ingredients and food to a minimum.
4. Keep away from food when you are ill.
5. Store food and ingredients properly.
6. Safeguard the food during distribution and serving.

20
Storing Techniques

Storing foods could be done through the following techniques:

1. Refrigerate – to keep food cold or cool.

2. Cold storage – the process of preserving food by means of
refrigeration.
3. Chilling – to refrigerate to reduce the temperature of food.

Tools and Equipment

1. Chillers
2. Refrigerator
3. containers for salad and appetizers

LET US REMEMBER

Using appropriate equipment and containers are important in

maintaining quality and taste of salads.

HOW MUCH HAVE YOU LEARNED?

Direction: Answer the following questions briefly. Use a separate

paper as answer sheet.
1. What are the sanitary practices to observe in storing salads and
appetizers?
2. Why is proper storing of salads and appetizers advantageous?

LET US APPLY WHAT YOU HAVE LEARNED

Demonstrate the proper storage of salads.

21
RESOURCES

Equipment
 Chiller
 Refrigerator
Tools and utensils
 Containers (plastic, glass, stainless)
 Materials
Prepared Salads and appetizers

REFERENCES

Llgas, Avelina I., et al, Home Technology Food Management and Service
I, pp. 62-63.

22
Post-test

Direction: Read each of the following questions carefully and choose the
letter of the correct answer. Write your answer in your test notebook.

1. A mixture of two immiscible liquid, one being suspended in the

other is_________
a. appetizer c. salad
b. emulsion d. oil and vinegar

2. A term which is used for a dish made of salad plants or greens,

alone or in combination with other food, plus a dressing.
a. appetizer c. salad
b. emulsion d. salad dressing

3. Which of the following types of salad dressing is popular on tossed

salads?
a. cooked salad dressing c. thousand-island dressing
b. French dressing d. vegetable dressing

4. Which of the following types of salad contains one or a combination

of fruits plus a dressing
a. coleslaw c. high protein salad
b. fruit salad d. vegetable salad

5. Which of the following types of salad is the combination of

vegetables with protein foods?
a. fruit salad c. gelatin salad
b. high protein salad d. vegetable salad

6. This type of salad dressing is simple and easy to prepared.

a. cooked dressing c. mayonnaise
b. French dressing d. thousand-island dressing

7. The emulsified semi- solid food prepared from edible vegetable, oil,
vinegar or lemon juice, egg yolk or whole egg and one or more
optional ingredients.
a. cooked dressing c. mayonnaise
b. French dressing d. thousand island dressing

8. These are finger foods which include many kinds of dip eaten with
small crackers, potato chips, or a piece of bread or toast.
a. canapés c. salad
b. hors d’ oeuvres d. soup

23
9. These are small pieces or portions of highly seasoned food, usually
served before a meal.
a. antipasto c. soup
b. canapés d. salad

10. Which of the following techniques is the most common when

storing salads and appetizers?
a. chilling c. freezing
b. cold storage d. refrigerating

11. A tool which is used to measure liquid ingredients like water and
oil.
a. glass measuring cup c. mixing bowl
b. measuring spoon d. strainer

12. These are tiny open faced sandwiches, of bite size and usually
high flavored.
a. appetizer salad c. cocktail
b. canapés d. relishes

13. Appetizers that are served between the soup and fish course
a. cold hors d’oeuvres c. rich hors d’oeuvres
b. hot hors d’oeuvres d. relishes

14. Which of the following appetizers consists of shrimps, lobsters,

fruit and vegetable juices?
a. canapés c. hors d’oeuvres
b. cocktail d. relishes

15. Pickled herring, smoked salmon, chopped chicken livers and

stuffed eggs are called _________________ appetizers.
a. appetizer salad c. hors d’oeuvres
b. canapés d. relishes

24
Key to Corrections – Pre Test and Post Test

1. b

2. c

3. c

4. b

5. d

6. b

7. c

8. a

9. a

10. d

11. a

12. b

13. a

14. b

15. c

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