- 1. A small kitchen appliance used to cook or prepare various foods with
steam heat.
A) toaster
B) grill pan
C) oven
D) steamer
- 2. Used to mix dressings, marinate ingredients, and hold separate elements
of a salad.
A) salad bowl
B) mixing bowl
C) salad server
D) salad spinner
- 3. Used to grasp the ingredients of salad
A) salad server
B) salad spinner
C) mixing bowl
D) pan
- 4. A wooden or blocks, use in cutting ingredients
A) salad server
B) serving plate
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) knife
C) grater
D) peeler
- 6. Sharp, sturdy stainless steel blades used to cut ingredients
A) knife
B) grater
C) peeler
D) zester
- 7. Used to hold just washed salad leave in a slotted basket
A) tongs
B) salad spinner
C) salad server
D) mixing bowl
- 8. Used for salad toppings to be broiled or grilled
A) frying pan
B) oven
C) grill pan
D) baking pan
- 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) side dish salad
B) separate course 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) Bound salad
B) Fruit salad
C) Green salad
D) Composed salad
- 12. Salad that is made by arranging two or more elements attractively on a plate.
A) Composed salad
B) Green salad
C) Bound 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) Green salad
D) Bound 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) refrigerate until serving
B) add dressing before serving
C) prepare all ingredients
D) arrange salad plates on worktables
- 16. Which of the following is not a factor to consider in salad preparation?
A) quality of ingredients
B) arrangement of food
C) proper food combinations
D) contrast and harmony of colors
- 17. 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
- 18. Which of the following considerations are essential in choosing ingredients for high
quality salads?
A) quality and quantity
B) freshness and variety
C) crispiness and taste
D) texture and color
- 19. Salad ingredients are arranged on plate rather than being mixed together
A) composed salad
B) bound salad
C) vegetable salad
D) fruit salad
- 20. Salads made of mixtures of ingredients that are held together usually with a thick
dressing like mayonnaise.
A) bound salads
B) green salads
C) composed salads
D) vegetable 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) accompaniment salad
B) appetizer salad
C) main course salad
D) dessert salad
- 22. Used to hold salad ingredients for mixing, or for tossing.
A) mixing bowls
B) cutting boards
C) salad server
D) knives
- 23. A salad tool used to remove excess water from the salad greens.
A) cutting boards
B) salad server
C) salad spinner
D) mixing bowl
- 24. Which of the following ingredients is not used in making french dressing?
A) vinegar
B) sugar
C) oil
D) egg yolk
- 25. This salad stimulates appetite which has fresh, crisp ingredients, tangy flavorful dressing, and attractive appetizing appearance.
A) main course salad
B) accompaniment salad
C) appetizer salad
D) side dish salad
- 26. This salad should be light and flavorful.
A) gelatin salad
B) bound salad
C) dessert salad
D) side dish salad
- 27. A salad that must balance and harmonize with the rest of the meal
A) side dish salad
B) bound salad
C) Accompaniment salad
D) main course 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) appetizer salad
B) fruit salad
C) gelatin salad
D) dessert salad
- 29. what is the first steps in washing and sanitizing utensils?
A) Wash
B) Sanitize
C) Rinse
D) Scape and pre-rinse
- 30. what is the last step in washing and sanitizing utensils?
A) scrape
B) wash
C) rinse
D) Sanitize
- 31. Refrigerate salads before serving time
A) false
B) true
C) both
D) maybe
- 32. Green salads are plated in a cold plate.
A) both
B) true
C) false
D) maybe
- 33. Do not add dressing to green salads until serving.
A) maybe
B) false
C) true
D) both
- 34. Do not store perishable fruits and vegetables in the refrigerator.
A) true
B) both
C) maybe
D) false
- 35. Discard the root end of leafy lettuces.
A) true
B) maybe
C) false
D) both
- 36. Wash your hands for 40 seconds with soap and warm water before and after handling fresh produce.
A) true
B) false
C) both
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) table
B) freezer
C) kitchen cabinet
D) refrigerator
- 39. The following are classification of salad according to ingredients used except _____.
A) dessert salad
B) green salad
C) vegetable salad
D) bound salad
- 40. The following are classification of salad according to their functions in the meal except _______.
A) fruit salad
B) appetizer salad
C) accompaniment salad
D) side dish 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) dressing
B) garnish
C) underliner
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) body
B) garnish
C) dressing
D) underliner
- 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) french dressing
B) temporary emulsion
C) mayo dressing
D) permanent emulsion
- 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) permanent emulsion
B) mayo dressing
C) french dressing
D) temporary emulsion
- 46. In type of salad dressing, basic vinaigrette is a simple mixture of oil vinegar and seasonings.
A) oil and vinegar dressing
B) seasoning and flavorings
C) other dressings
D) emulsified dressing
- 47. It is a emulsified dressing and more often serves as the base for wide variety of other dressings.
A) oil and vinegar
B) other dressings
C) mayonaise
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) mayonnaise
B) oil and vinegar
C) seasoning and flavoring
D) cooked dressing
- 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) cooked
C) dry
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) behind
B) side
C) middle
D) bottom
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