- 1. A small kitchen appliance used to cook or prepare various foods with
steam heat.
A) grill pan
B) toaster
C) oven
D) steamer
- 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) pan
B) salad server
C) mixing bowl
D) salad spinner
- 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) zester
B) peeler
C) grater
D) knife
- 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) salad spinner
B) mixing bowl
C) tongs
D) salad server
- 8. Used for salad toppings to be broiled or grilled
A) grill pan
B) frying pan
C) baking 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) ladle
B) citrus zester
C) peeler
D) grater
- 10. A salad that are usually sweet and may contain items such as fruits, sweetened
gelatin, nuts and cream are called _______.
A) Dessert salad
B) separate course salad
C) Main course salad
D) side dish salad
- 11. They are mixture of foods that are held together with a dressing usually a thick
dressing like mayonnaise
A) Bound salad
B) Green salad
C) Fruit salad
D) Composed salad
- 12. Salad that is made by arranging two or more elements attractively on a plate.
A) Green salad
B) Bound salad
C) Composed salad
D) Fruit 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) Fruit salad
C) Bound salad
D) Green 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) body
B) dressing
C) garnish
D) base
- 15. Which of the following procedures for quantity green salad production is the last
step to do?
A) add dressing before serving
B) refrigerate until serving
C) arrange salad plates on worktables
D) prepare all ingredients
- 16. Which of the following is not a factor to consider in salad preparation?
A) quality of ingredients
B) arrangement of food
C) contrast and harmony of colors
D) proper food combinations
- 17. Which of the following guidelines is not included in making vegetable salad?
A) Thoroughly drained and chilled before using
B) Cooked until completely tender and overcooked
C) Cooked to a firm, crisp texture and good color
D) Marinated or soaked in a seasoned liquid
- 18. Which of the following considerations are essential in choosing ingredients for high
quality salads?
A) texture and color
B) freshness and variety
C) quality and quantity
D) crispiness and taste
- 19. Salad ingredients are arranged on plate rather than being mixed together
A) fruit salad
B) vegetable salad
C) composed salad
D) bound salad
- 20. Salads made of mixtures of ingredients that are held together usually with a thick
dressing like mayonnaise.
A) bound salads
B) vegetable salads
C) green salads
D) composed 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) main course salad
B) accompaniment salad
C) appetizer salad
D) dessert salad
- 22. Used to hold salad ingredients for mixing, or for tossing.
A) mixing bowls
B) salad server
C) knives
D) cutting boards
- 23. A salad tool used to remove excess water from the salad greens.
A) cutting boards
B) salad spinner
C) salad server
D) mixing bowl
- 24. Which of the following ingredients is not used in making french dressing?
A) oil
B) egg yolk
C) sugar
D) vinegar
- 25. This salad stimulates appetite which has fresh, crisp ingredients, tangy flavorful dressing, and attractive appetizing appearance.
A) side dish salad
B) main course salad
C) accompaniment salad
D) appetizer salad
- 26. This salad should be light and flavorful.
A) gelatin salad
B) side dish salad
C) dessert salad
D) bound salad
- 27. A salad that must balance and harmonize with the rest of the meal
A) Accompaniment salad
B) bound salad
C) main course salad
D) side dish 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) gelatin salad
B) fruit salad
C) appetizer salad
D) dessert salad
- 29. what is the first steps in washing and sanitizing utensils?
A) Wash
B) Rinse
C) Sanitize
D) Scape and pre-rinse
- 30. what is the last step in washing and sanitizing utensils?
A) scrape
B) Sanitize
C) wash
D) rinse
- 31. Refrigerate salads before serving time
A) false
B) maybe
C) both
D) true
- 32. Green salads are plated in a cold plate.
A) maybe
B) false
C) true
D) both
- 33. Do not add dressing to green salads until serving.
A) both
B) maybe
C) false
D) true
- 34. Do not store perishable fruits and vegetables in the refrigerator.
A) both
B) true
C) false
D) maybe
- 35. Discard the root end of leafy lettuces.
A) maybe
B) both
C) true
D) false
- 36. Wash your hands for 40 seconds with soap and warm water before and after handling fresh produce.
A) true
B) both
C) false
D) maybe
- 37. What is the appropriate storage equipment for cucumber, lettuce and apple?
A) table
B) Freezer
C) refrigerator
D) kitchen cabinet
- 38. What bis the appropriate storage equipment for meat?
A) kitchen cabinet
B) freezer
C) table
D) refrigerator
- 39. The following are classification of salad according to ingredients used except _____.
A) bound salad
B) green salad
C) dessert salad
D) vegetable salad
- 40. The following are classification of salad according to their functions in the meal except _______.
A) side dish salad
B) accompaniment salad
C) appetizer salad
D) fruit salad
- 41. In the parts of plated salad, it is the main part.
A) underliner
B) dressing
C) body
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) underliner
B) garnish
C) dressing
D) body
- 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) underliner
B) dressing
C) garnish
D) body
- 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) temporary emulsion
B) french dressing
C) permanent emulsion
D) mayo 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) mayo dressing
B) temporary emulsion
C) french dressing
D) permanent emulsion
- 46. In type of salad dressing, basic vinaigrette is a simple mixture of oil vinegar and seasonings.
A) oil and vinegar dressing
B) emulsified dressing
C) seasoning and flavorings
D) other dressings
- 47. It is a emulsified dressing and more often serves as the base for wide variety of other dressings.
A) mayonaise
B) other dressings
C) oil and vinegar
D) seasoning and flavoring
- 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) mayonnaise
C) oil and vinegar
D) seasoning and flavoring
- 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) sift
D) cooked
- 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) middle
B) bottom
C) behind
D) side
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