- 1. A small kitchen appliance used to cook or prepare various foods with
steam heat.
A) grill pan
B) steamer
C) toaster
D) oven
- 2. Used to mix dressings, marinate ingredients, and hold separate elements
of a salad.
A) salad server
B) mixing bowl
C) salad bowl
D) salad spinner
- 3. Used to grasp the ingredients of salad
A) salad server
B) salad spinner
C) pan
D) mixing bowl
- 4. A wooden or blocks, use in cutting ingredients
A) serving plate
B) salad server
C) cutting board
D) mixing bowl
- 5. A kitchen tool consisting of a slotted metal blade attached to a handle
that is used to remove the outer skin or peel of certain vegetables or
fruits
A) grater
B) knife
C) peeler
D) zester
- 6. Sharp, sturdy stainless steel blades used to cut ingredients
A) zester
B) grater
C) peeler
D) knife
- 7. Used to hold just washed salad leave in a slotted basket
A) tongs
B) salad spinner
C) mixing bowl
D) salad server
- 8. Used for salad toppings to be broiled or grilled
A) baking pan
B) frying pan
C) grill pan
D) oven
- 9. A kitchen tool consisting of a slotted metal blade attached to a handle that
is used to remove the outer skin or peel of certain vegetables
A) peeler
B) ladle
C) grater
D) citrus zester
- 10. A salad that are usually sweet and may contain items such as fruits, sweetened
gelatin, nuts and cream are called _______.
A) separate course salad
B) side dish salad
C) Dessert salad
D) Main course salad
- 11. They are mixture of foods that are held together with a dressing usually a thick
dressing like mayonnaise
A) Green salad
B) Composed salad
C) Bound salad
D) Fruit salad
- 12. Salad that is made by arranging two or more elements attractively on a plate.
A) Bound salad
B) Fruit salad
C) Composed salad
D) Green salad
- 13. A salad that must be fresh, clean, crisp and cold and well drained. Moisture and air
are necessary to keep greens crisp.
A) Composed salad
B) Bound salad
C) Green salad
D) Fruit salad
- 14. Which of the following structures of salad is an edible decorative item that gives an
eye appeal and adds flavor to the food?
A) base
B) dressing
C) body
D) garnish
- 15. Which of the following procedures for quantity green salad production is the last
step to do?
A) prepare all ingredients
B) arrange salad plates on worktables
C) refrigerate until serving
D) add dressing before serving
- 16. Which of the following is not a factor to consider in salad preparation?
A) quality of ingredients
B) contrast and harmony of colors
C) proper food combinations
D) arrangement of food
- 17. Which of the following guidelines is not included in making vegetable salad?
A) Cooked to a firm, crisp texture and good color
B) Thoroughly drained and chilled before using
C) Cooked until completely tender and overcooked
D) Marinated or soaked in a seasoned liquid
- 18. Which of the following considerations are essential in choosing ingredients for high
quality salads?
A) crispiness and taste
B) freshness and variety
C) quality and quantity
D) texture and color
- 19. Salad ingredients are arranged on plate rather than being mixed together
A) bound salad
B) vegetable salad
C) fruit salad
D) composed salad
- 20. Salads made of mixtures of ingredients that are held together usually with a thick
dressing like mayonnaise.
A) green salads
B) composed salads
C) vegetable salads
D) bound salads
- 21. 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) dessert salad
C) main course salad
D) accompaniment salad
- 22. Used to hold salad ingredients for mixing, or for tossing.
A) cutting boards
B) knives
C) mixing bowls
D) salad server
- 23. A salad tool used to remove excess water from the salad greens.
A) mixing bowl
B) salad server
C) salad spinner
D) cutting boards
- 24. Which of the following ingredients is not used in making french dressing?
A) egg yolk
B) vinegar
C) sugar
D) oil
- 25. This salad stimulates appetite which has fresh, crisp ingredients, tangy flavorful dressing, and attractive appetizing appearance.
A) appetizer salad
B) accompaniment salad
C) side dish salad
D) main course salad
- 26. This salad should be light and flavorful.
A) bound salad
B) gelatin salad
C) side dish salad
D) dessert salad
- 27. A salad that must balance and harmonize with the rest of the meal
A) side dish salad
B) Accompaniment salad
C) main course salad
D) bound salad
- 28. This salad are made with sweetened prepared mixes with artificial color and flavor. But some professional cook used to prepare salads using unflavored and relying on fruit juices and other ingredients for flavor.
A) dessert salad
B) appetizer salad
C) fruit salad
D) gelatin salad
- 29. what is the first steps in washing and sanitizing utensils?
A) Rinse
B) Sanitize
C) Wash
D) Scape and pre-rinse
- 30. what is the last step in washing and sanitizing utensils?
A) wash
B) Sanitize
C) rinse
D) scrape
- 31. Refrigerate salads before serving time
A) true
B) both
C) false
D) maybe
- 32. Green salads are plated in a cold plate.
A) false
B) both
C) true
D) maybe
- 33. Do not add dressing to green salads until serving.
A) both
B) false
C) maybe
D) true
- 34. Do not store perishable fruits and vegetables in the refrigerator.
A) both
B) false
C) maybe
D) true
- 35. Discard the root end of leafy lettuces.
A) false
B) true
C) maybe
D) both
- 36. Wash your hands for 40 seconds with soap and warm water before and after handling fresh produce.
A) maybe
B) true
C) false
D) both
- 37. What is the appropriate storage equipment for cucumber, lettuce and apple?
A) refrigerator
B) Freezer
C) table
D) kitchen cabinet
- 38. What bis the appropriate storage equipment for meat?
A) refrigerator
B) kitchen cabinet
C) table
D) freezer
- 39. The following are classification of salad according to ingredients used except _____.
A) vegetable salad
B) bound salad
C) green salad
D) dessert salad
- 40. The following are classification of salad according to their functions in the meal except _______.
A) fruit salad
B) appetizer salad
C) side dish salad
D) accompaniment salad
- 41. In the parts of plated salad, it is the main part.
A) dressing
B) body
C) underliner
D) garnish
- 42. It is a seasoned liquid or semi liquid added to the body of the salad to give added flavor, tartness, spiciness and moistness.
A) body
B) underliner
C) dressing
D) garnish
- 43. A cup-shaped leaves of iceberg or boston lettuce make attractive bases and it gives height to salad. It is also known as ____.
A) dressing
B) body
C) underliner
D) garnish
- 44. In salad dressing this emulsion is a simple oil and vinegar. The two always separate after being shaken. The harder the mixture is beaten or shaken the loner it takes for it to separate.
A) mayo dressing
B) temporary emulsion
C) permanent emulsion
D) french dressing
- 45. Mayonnaise is also a mixture of oil and vinegar, but the two do not separate because it contains egg yolk which is a strong emulsifier.
A) french dressing
B) permanent emulsion
C) temporary emulsion
D) mayo dressing
- 46. In type of salad dressing, basic vinaigrette is a simple mixture of oil vinegar and seasonings.
A) emulsified dressing
B) other dressings
C) oil and vinegar dressing
D) seasoning and flavorings
- 47. It is a emulsified dressing and more often serves as the base for wide variety of other dressings.
A) mayonaise
B) seasoning and flavoring
C) oil and vinegar
D) other dressings
- 48. This dressing is similar with appearance to mayonnaise, but it has a tarter flavor, while mayonnaise is a richer and milder. this dressing is made with little or no oil and with a starch thickener.
A) cooked dressing
B) oil and vinegar
C) seasoning and flavoring
D) mayonnaise
- 49. Canned fruits and other juicy item must be well _____ before being added or they will dilute the gelatin and weakened it.
A) drained
B) dry
C) cooked
D) sift
- 50. Broken or less attractive pieces of fruit should be place on the ______ of the salad with the more attractive pieces arranged on top.
A) side
B) bottom
C) behind
D) middle
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