Pre-Test (2nd Quarter)
Quiz by Febbie Elaine Mindoro
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- Q1
A. Place cold salad in freezer.
B. All salads are served warm.
statement a is false and statement b is true
both statements are true.
statement a is true and statement b is false.
both statements are false.
45s - Q2
A. Proper washing of fruits and vegetables with detergent soap, baking soda or vinegar can prevent the harbor of microorganisms.
B. Preparing salad greens include Cutting, Washing, Drying
both statements are true.
statement a is true and statement b is false.
if both statements are false.
statement a is false and statement b is true.
45s - Q3
A. All salads are healthy
B. Salads are a good source of vitamins and minerals.
both statements are true.
both statements are false.
statement a is true and statement b is false.
statement a is false and statement b is true.
45s - Q4
A. Garlic and onions should be washed with water and soap.
B. Use cold water to wash fruits and vegetables to retain its freshness and crispiness.
statement a is true and statement b is false.
statement a is false and statement b is true
both statements are true.
if both statements are false.
45s - Q5
A. Green vegetables taste bland.
B. Contrast of colors for garnishing affects the taste of salads.
both statements are true.
if both statements are false.
statement a is false and statement b is true.
statement a is true and statement b is false.
45s - Q6
A. Garnish should be edible and simple.
B. Julienne and sliced vegetables like carrots, bell pepper and tomatoes are good garnishes to simple and plain salads.
statement a is false and statement b is true.
both statements are true.
both statements are false.
statement a is true and statement b is false.
45s - Q7
It is a French term which means “set in place” that is you have everything ready to cook and its place.
Mise’ en Place
Hors d’oeuvres
Dessert
Appetizer
45s - Q8
Which of the following salad ingredients are arranged on plate rather than being mixed?
Bound salad
Composed salad
Fruit salad
Vegetable salad
45s - Q9
Which of the following salads made of mixtures of ingredients that are held together usually with a thick dressing like mayonnaise.
Composed salads
Bound salads
Vegetable salads
Green salads
45s - Q10
It is used to hold just washed salad leave in a slotted basket that is made to spin by hand and thus fling all the water off the leaves into the outer container.
Salad server
Mixing bowl
Colander
Salad spinner
45s - Q11
Which is a simple mixture of oil, vinegar, and seasonings?
Temporary Emulsion
Dressing
Emulsifier
Permanent Emulsion
45s - Q12
Which of the following ingredients is added to make permanent emulsion?
Egg yolk
Oil
Vinegar
Mayonnaise
45s - Q13
Which of the following is a base ingredient for a variety of dressings?
Mayonnaise
Eggs
Oil
Vinegar
45s - Q14
It is used in place or addition to vinegar.
Pineapple juice
Dalandan juice
Lemon juice
Orange juice
45s - Q15
Which of the following are mixtures of liquids that do not separate?
Emulsifier
Temporary Emulsion
Permanent Emulsion
Dressing
45s