11. Which type of salad dressing basic vinaigrette is?
A. emulsified dressing
B. other dressing
C. oil and vinegar dressing
D. temporary dressing
12. Which part on the egg contains yellow to yellow - orange portion which is an essential ingredient in mayonnaise and other emulsified dressings?
A. chalaza
B. shell
C. germinal disc
D. yolk
13. In preparing salad dressings, vinegar is mostly needed, in its absence, which ingredient is a best alternative?
A. lemon
B. soy sauce
C. oil
D. water
14. Why does a simple oil and vinegar dressing is only a temporary emulsion?
A. because these two liquids always separate after being shaken
B. because the other mixture is greater than the other
C. because they form a layer around each other
D. because they differ in taste
15. This dressing is similar with appearance in mayonnaise but, has a tarter flavor. Which variety of dressing is this?
A. emulsified dressing
C. temporary dressing
B. cooked salad dressing
D. Walldorf dressing
16. At the most, what percentage of acidity in vinegar is used in salad dressings?
A. 5%
C. 15%
B. 10%
D. 20%
17. Mayonnaise is also a mixture of oil and vinegar, but the two liquids do not separate; why is this so?
A. because it contains egg yolk which is a strong emulsifier
B. because the two ingredients are molded with flour
C. because it is used as spread
D. because it contains sugar
18. What type of emulsion is mayonnaise?
A. permanent
C. temporary
B. solid
D. vinaigrette
19. What is the function of fresh herbs, mustard, ketchup, Worcestershire sauce and various kinds of cheeses in salad dressings?
A. Cooked dressing
C. Oil and Vinegar dressings
B. Emulsified Dressings
D. Seasoning and flavorings
20. When should food handlers wash their hands?
A. between handling raw and ready-to-eat food
B. After going to restrooms
C. Before starting to work
D. All of the above
21. What kind of hazard is the presence or growth of microorganism in food?
A. Acidic hazard
C. Chemical hazard
B. Biological hazard
D. Physical hazard
Brainliest ko po:)