Name: _____________________________________ Section: ___________________

I. True or False. Write T if the statement is True and F if the statement is False.
_________1. Green Salads are plated in a cold plate.
_________2. Avoid plating salads more than two or three before service.
_________3. Refrigerate salads before serving time.
_________4. Do not add dressing to green salads until serving, or they will sag.
_________5. Gently wash vegetables and pay special attention to the stems
and leaves
_________6. Spin-dry the vegetables in a salad spinner

II. Group the following ingredients for salad making if they belong to salad
greens, vegetable raw, vegetables (Cooked pickled and canned) starches,
fruits, protein foods and miscellaneous. Write your answer inside box.
avocado romaine Lettuce, fish olive
asparagus potatoes corn berries
Tomatoes macaroni products egg melon
Bread coconut gelatinwalnuts
bacon boston Lettuce

Salad Greens Vegetable Raw Vegetables (Cooked pickled and

canned)
7 9 11
8 10 12
13

Starches Fruits Protein foods Miscellaneous.

14 17 20 23
15 18 21 24
16 19 22

III.
Re-arrange the steps on Quantity Salad Production. Write the word A for step
1, B for step 2, C for step 3, D for step 4 and E for step 5.
F for steps 6.
Write your answer on the space provided before the number.
__________25. Arrange body of salad on all plates
__________26. Garnish all salads.
__________27. Arrange salad plates on worktables, place bases on all plates.
__________28. Prepare all ingredients.
__________29. Do not add dressing to green salads until serving.
__________30. Refrigerate until serving.

IV.Identify the word or phrase describe in each sentence. Write the answer on
the space before each number.
______31. It is a kitchen tool consisting of a slotted metal blade attached to a
handle, that is used to remove the outer skin or peel of certain
vegetables.
______32. A tool used to grate foods into fine pieces.
______33. It is used for salad toppings to be broiled or grilled.
______34. “Salad sets” with big salad bowls, serving bowls and servers.
______35. A kind of salad that stimulate appetite which has fresh, crisp
ingredients; tangy flavorful dressing; and attractive with appetizing
appearance.
______36. This salad should be light and flavorful, not too; much vegetable
salads are often good choices.
______37. These salads must be very light without filling.
______38. It should be large enough to serve as a full meal and should contain
a substantial portion of protein
______39. A kind of salads that must be balance and harmonize with the rest of
the meal.
______40. These are usually sweet and may contain items such as fruits,
sweetened gelatin, nuts and cream.
______41. It must be fresh, clean, crisp and cold and well drained.
______42. A kind of salads whose main ingredients are vegetables other than
lettuce or other leafy greens.
______43. These are mixture of foods that are held together or bound with a
dressing usually a thick dressing.
______44. It contains fruits as their main ingredients, like appetizer salads or
dessert salads.
______45. Classification salad that is made by arranging two or more elements
attractively on a plate.
______46. These products are made with sweetened prepared mixes with
artificial color and flavor.
______47. Salad is as good as the quality of its ingredients.
______48. Keep salad neatly placed in a plate.
______49. Salad should be tempting and stimulating if prepared and
presented properly
______50. Color for your garnishing can accentuate the appearance of the
salad.
______ 51. Liquid or semi liquids used to flavor salads.
______52. Ingredients of salad dressing that should have a good, clean sharp
flavor.
______53. It may be used in place of or in addition to vinegar in some
preparation.
______54. An essential ingredient in mayonnaise and other emulsifier dressings.
______55. A simple mixture of oil, vinegar and seasonings which is an example
of temporary emulsions.
______56. Two liquids do not separate because it contains egg yolk which is a
strong emulsifier.
______57. An edible decorative item that is added to salad to give eye
appeal, and adds flavor as well.
______58. They give height to salad.
______59. Make every ingredient identifiable in salad making.
______60. Height helps make a salad attractive.