This document provides information on various topics related to preparing and serving salads. It discusses plating salads on cold plates, avoiding adding dressing until serving to prevent wilting, spin-drying vegetables, food storage and safety guidelines, components of a salad like the base and body, types of salads like green salads and fruit salads, salad ingredients like fruits, vegetables, starches and proteins, and tools used in salad preparation.

2. Green Salad should be plated in
________.
•Hot plate
• Cold plate
• Warm plate
• Frozen plate

3. Why shouldn’t add dressing to green
salads until serving?
• To incorporate the taste of salad dressing
• To become healthier
• To avoid being saggy.
• None of the above.

4. Spin-dry the vegetables using salad
spinner
• TRUE
• FALSE

5. Food should only be stored in its original
packaging or in food-grade containers.
• TRUE
• FALSE

6. Present your salad messy.
• TRUE
• FALSE

7. Dressing is added to give more flavor and
moistness to the body of salad.
• TRUE
• FALSE

8. It is a cold dish of various mixtures of
raw or cooked vegetables, usually
seasoned with oil, vinegar, or other
dressing and sometimes accompanied by
meat, fish, or other ingredients.
• Appetizer
• Sandwich
• Dessert
• Salad

9. The shapes and size of the cuttings of
ingredients in preparing salad is not
necessary.
• TRUE
• FALSE

10. The main part of the salad is called
body.
• TRUE
• FALSE

11. Mise en place eliminates the chance
of culinary disasters that occur from
lack of preparation.
• TRUE
• FALSE

12. Mise en place is very hard to do.
• TRUE
• FALSE

13. Set your ingredients away from your
cooking station to keep your place
clean.
• TRUE
• FALSE

14. This is a French term which means
“setting everything in place” and
organizing all the materials and
ingredients before preparing foods.
• Mise en place
• Mise n place
• Mice in place
• Mize en place

15. When you finished measuring
perishable foods, return the excess in
the refrigerator or ice chest.
• TRUE
• FALSE

16. What kind of knife should be use in
cutting ingredients?
• Dull
• Blunt
• Sharp
• Flat

17. Turn the handles of cookware inward
on the range.
• TRUE
• FALSE

18. Keep paper towels, dish towels, and
potholders close to stovetops and
oven doors so they won't catch fire.
• TRUE
• FALSE

19. Below are the kitchen safety
procedures that needs to be followed,
except
• Wash hands often with the use of water and
water.
• Rinse all fresh fruits and vegetables before
eating using water with soap.
• Wipe up spills immediately.
• Use knives properly.

20. Vinaigrette is considered as an
example of salad dressing.
• TRUE
• FALSE

21. Worcestershire sauce and various
kinds of cheeses are example of
_________.
• Seasoning and flavorings
• Oil
• Egg yolk
• Lemon juice

22. An essential ingredient in
mayonnaise and other emulsifier
dressings.
• Seasoning and flavorings
• Oil
• Egg yolk
• Lemon juice

23. Below are the ingredients in making
salad dressing, except _________.
• Water
• Oil
• Egg yolk
• Lemon juice

24. These ingredients of salad dressing
maybe used in place of or in addition
to vinegar in some preparation.
• Water
• Oil
• Egg yolk
• Lemon juice

25. Strongly flavored oil can make
excellent salad dressing but not
appropriate with every food.
• Water
• Oil
• Egg yolk
• Lemon juice

26. It is a tool used in mixing salad
ingredients.
• Spoon
• Knife
• Spatula
• Mixing bowl

27. This tool are the wooden or blocks
and acrylic board used for cutting
ingredients.
• Cutting board
• Peeler
• Mixing bowl
• Salad server

28. This is a kitchen tool with slotted metal
blade attached to a handle that is used to
remove the outer skin of vegetables like
carrots, and potatoes.
• Cutting board
• Peeler
• Mixing bowl
• Salad server

29. This is a kitchen utensil used to
grate foods into fine pieces.
• Cutting board
• Peeler
• Mixing bowl
• Grater

30. This tool is used for salad toppings to
be broiled or grilled.
• Grill pan
• Peeler
• Mixing bowl
• Grater

31. This tool has sharp, sturdy stainless-
steel blades that use to cut
ingredients.
• Grill pan
• Peeler
• Knife
• Grater

32. Make the salad presentation simple
not overcrowded.
• True
• False

33. Use ingredients that are old, ripe and
in season.
• True
• False

34. Choose combination of ingredients
carefully.
• True
• False

35. Salad ingredients must not
complement one another.
• True
• False

36. Keep foods properly chilled but not
ice-cold.
• True
• False

37. Why do we need to follow the
important consideration in preparing
salad?
• To produce a good quality of salad.
• To produce a nutritious salad.
• To produce a clean and crispy salad.
• All of the above.

38. Which of the following statement is
FALSE about factors to consider in
salad preparation?
• The size of cut should be big enough (usually bite
size) to be recognized.
• Less attractive pieces of fruit should be place on
the top of the salad.
• Choose combination of ingredients that
complement each other.
• Don’t over cooked the ingredients.

39. The following are the important
factor to consider in salad
preparation, except ________.
• Eye appeal
• Flavorful
• Keep it clean and crispy
• Overcooked food

40. Garnishes should be edible.
• TRUE
• FALSE

41. Which of the following is not an
example of garnish?
• chopped herbs
• sliced tomatoes
• cabbages
• ribbons

42. Below are the components of salad,
except __________.
• PLATE
• GARNISH
• BASE
• BODY

43. It refers to the layer of ingredients
placed on the plate or plater to give
definition to the salad.
• PLATE
• GARNISH
• BASE
• BODY

44. It improves appearance, adds color,
flavor and appeal of salad that
sometimes placed on top of the salad.
• PLATE
• GARNISH
• BASE
• BODY

45. This is the part of the salad that
contains the main ingredients of
salad that include vegetables, fruits,
meat, and pasta.
• PLATE
• GARNISH
• BASE
• BODY

46. This is a seasoned liquid or semi liquid
added to the body of the salad to give
added flavor, tartness, spiciness, and
moistness.
• SALAD DRESSING
• GARNISH
• BASE
• BODY

47. This salad uses gelatin products that
are made with sweetened prepared
mixes with artificial color and flavor.
• Appetizer salad
• Fruit salad
• Green salad
• Gelatin salad

48. This salad must be green, fresh,
clean, crisp and cold and well
drained.
• Appetizer salad
• Fruit salad
• Green salad
• Gelatin salad

49. This type of salad has tangy flavorful
dressing; and attractive, appetizing
appearance.
• Appetizer salad
• Fruit salad
• Green salad
• Gelatin salad

50. Salad ingredients like apples, orange,
papaya and mangoes are examples of
________.
• Fruits
• Miscellaneous
• Protein foods
• Starches

51. This are pickles/canned ingredients
like pickled asparagus, cucumber,
mushrooms, etc.
• Fruits
• Salad greens
• Canned Vegetables
• Raw vegetables

52. Dried beans, potatoes, macaroni and
croutons are ingredients of salad are
examples of _______.
• Fruits
• Salad greens
• Starches
• Protein

53. Meats like chicken, beef or even egg
are also an ingredient of salad that
belongs to ________.
• Fruits
• Salad greens
• Starches
• Protein foods

54. This ingredient od salad includes
vegetables like lettuce, cabbage,
sprouts and other green leafy
vegetables.
• Fruits
• Salad greens
• Starches
• Protein foods