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Part 1 Directions: Read the statement carefully then choose the best answer from the given 1 Which of the following is an example of saled greens? bean sprouts b. vocado c. louberg lettuce d. cauliflower 2. An essential ingredient in making mayonnaise. aega b. sugar a lemon juice d. flavorings 3 Thinse are liquids or semi-liquids used to flavor salads. a SBUCOS b. emulsion c. stock d. salad dressings It is a mixture of two unmiable liquids, oil and vinegar a dressing b. emulsion c. thickener d. vinaigrette 5. All of the following are ingredients in making salad dresing except: a oil b. vinegar G four d. eggyolk 6. It is commonly used as dressing 8. syrup b. cream cheese c. mayonnaise d. butter 7. A combination of vegetable and protein foods is called a fruit salad b. composed salad c. bound salad d.gelatin salad 8. A simple mixture of oil vinegar and seasonings which is an example of temporary emulsions. a mayonnaise b. vinaigrette c stabilizer d. flavorings 9. Neat and accurate cutung of ingredients is important because ait adds flavor b. It adds eye appeal c. It gives harmony of colors d all of the above 10. Which of the following guidelines is NOT included in making vegetable salad? a. Cooked to a fim, crisp texture and good color c. Soaked in hot water b. Cooked until completely fender but not overcooked d.Thoroughly drained and chilled before using 11. Which of the following procedures for quantity green salad production is the last step to do? a. Arrange salad plates on worktables c. Prepare all ingredients b. Add dressing before serving d. Refrigerate until serving 12. Which of the following considerations is essential in choosing ingredients for high quality salads? a, quality and quantity b. texture and color c. freshness and variety d. crispness and taste 13. Which of the following is NOT a factor to consider in salad preparation? a. contrast and harmony of colors proper food combinations b. quellty ingredients d. arrangement of food 14. Which of the following guidelines should NOT be followed when preparing fruit salad? a Broken or less attractive pieces of fruits should be placed at the bottom of the salad. b. Drained canned fruits well before mixing them c. Fruit salad should be mixed with sweet dressing d. Frults should be cooked before mixing. 15. Different salad dressings were fisted random below. Identify all the salad dressing by creating a list of their corresponding numerals IV. Mustard VI. Nuts HII. Soup V Vinegar 1. Worcestershire sauce II. Ketchup 1,10,111,1V b. I, ILIV, V c I.M.V.VI d. II,IIV V llein​

Sagot :

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Answer:

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