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Q2 Pretest

Here are the completed sentences with blanks filled in: 1. Canned fruits and other juicy items must be well drained before being added or they will dilute the gelatin and weaken it. 2. Flavors and textures of all components should be attractive or provide pleasing contrast. 3. Some fruit discolor when cut and should be dipped into an acid such as tart fruit juice. 4. Cooked ingredients must be thoroughly cooled before being mixed with mayonnaise and the completed salad mixture must be kept chilled at all times. 5. Neat, accurate cutting of ingredients is important because the shapes of the vegetables add to eye appeal. 6. Cooked vegetables should have a

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705 views5 pages

Q2 Pretest

Here are the completed sentences with blanks filled in: 1. Canned fruits and other juicy items must be well drained before being added or they will dilute the gelatin and weaken it. 2. Flavors and textures of all components should be attractive or provide pleasing contrast. 3. Some fruit discolor when cut and should be dipped into an acid such as tart fruit juice. 4. Cooked ingredients must be thoroughly cooled before being mixed with mayonnaise and the completed salad mixture must be kept chilled at all times. 5. Neat, accurate cutting of ingredients is important because the shapes of the vegetables add to eye appeal. 6. Cooked vegetables should have a

Uploaded by

Mia Lorena Jandoc
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Pre – Test

A. Directions: Read the statement carefully then choose the best answer from
the given options.
1. A salad tool used to remove excess water from the salad greens.
a) Mixing bowl c) salad spinner
b) Salad server d) cutting boards
ANS:C
2. Used to hold salad ingredients for mixing, or for tossing.
a) Knives c) mixing bowls
b) Cutting boards d) salad server
ANS:C
3. Salads that can be served as a full meal because it contains substantial
portion of meat, poultry, seafood’s, fruits and vegetables.
a) Appetizer salad c) main course salad
b) Accompaniment salad d) dessert salad
ANS:C
4. Salads made of mixtures of ingredients that are held together usually with a
thick dressing like mayonnaise.
a) Green salads c) composed salads
b) Vegetable salads d) bound salads
ANS:D

5. Salad ingredients are arranged on plate rather than being mixed together
a) fruit salad c) bound salad
b) composed salad d) vegetable salad
ANS: B
6. Which of the following considerations is essential in choosing ingredients for
high quality salads?
a) quality and quantity c) freshness and variety
b) texture and color c) crispiness and taste
ANS:C
7. 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 but not overcooked
c) Thoroughly drained and chilled before using
d) Marinated or soaked in a seasoned liquid
ANS: B
8. Which of the following is not a factor to consider in salad preparation?
a) Contrast and harmony of colors
b) Quality of ingredients
c) Arrangement of food
d) Proper food combinations
ANS: C
9. Which of the following procedures for quantity green salad production is the
last step to do?
a) Arrange salad plates on worktables
b) Add dressing before serving
c) Prepare all ingredients
d) Refrigerate until serving
ANS: B
10. Which of the following ingredients is not used in making French dressing?
a) Egg yolk c) Vinegar
b) Oil d) Sugar
ANS: A
11. Which of the following structures of a salad is an edible decorative item that
gives eye appeal and adds flavor to the food?
a) Body c) Base
b) Garnish d) Dressing

ANS: B

1. Direction: Identify the different kitchen tools and utensils in


preparing salad.
1. 2. 3. _ _

A.
4. _ 5. 6. _
7. 8. _ 9. _
ANS:

1.KNIVES

2.MIXING BOWLS

3.SALAD SERVERS

4.CUTTING BOARD

5.SALAD SPINNERS

6.PEELERS

7.CITRUS ZESTERS

8.GREATER/SHREDDER

9.GRILL PAN

Direction: Fill in the blanks with the word/s to make the sentence correct and complete.

1. Canned fruits and other juicy items must be well drained before being added or they will dilute the
gelatin and weaken it.

2. Flavors and textures of all components should be attractive or provide pleasing contrast.

3. Some fruit discolor when cut and should be dipped into an acid such as tart fruit juice.

4. Cooked ingredients must be thoroughly cooled before being mixed with mayonnaise and the
completed salad mixture must be kept chilled at all times.

5. Neat, accurate cutting of ingredients is important because the shapes of the vegetables add to

Eye appeal.

6. Cooked vegetables should have a firm crisp texture and good color.

7. Potatoes for salads should be cooked whole, then peeled and cut in order to preserve nutrients.
8. Broken or less attractive pieces of fruit should be placed on the bottom of the salad, with the more
attractive pieces arranged on top.

9. Arrangements maybe plated ahead of time only if the components will hold well. Add delicate items
just before serving.

10. To dissolve sweetened, flavored gelatin, stir it into boiling water. It will not

Lump because the gelatin granules are held apart by sugar granules.

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