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  • Pre-Test For Salads

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    Eda Gadoy
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    The document is a pre-test for a cookery course containing 11 multiple choice questions about salad preparation techniques and components. The questions cover topics such as tools used for salad preparation like salad spinners, types of salads like composed salads, considerations for choosing salad ingredients, guidelines for making vegetable salads, factors to consider in salad preparation, procedures for quantity green salad production, ingredients in French dressing, and components of a salad structure.

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    The document is a pre-test for a cookery course containing 11 multiple choice questions about salad preparation techniques and components. The questions cover topics such as tools used for salad preparation like salad spinners, types of salads like composed salads, considerations for choosing salad ingredients, guidelines for making vegetable salads, factors to consider in salad preparation, procedures for quantity green salad production, ingredients in French dressing, and components of a salad structure.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    42 views1 page

    Pre-Test For Salads

    Uploaded by

    Eda Gadoy
    The document is a pre-test for a cookery course containing 11 multiple choice questions about salad preparation techniques and components. The questions cover topics such as tools used for salad preparation like salad spinners, types of salads like composed salads, considerations for choosing salad ingredients, guidelines for making vegetable salads, factors to consider in salad preparation, procedures for quantity green salad production, ingredients in French dressing, and components of a salad structure.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 1

    Sept.

    27, 2022
    COOKERY NC II
    Pre-Test
    Name: _________________________________________
    A. Read the statement carefully and choose the answer that best describes the statement.
    Write your answer on your test notebook.

    1. A salad tool used to remove excess water from the salad greens.
    A. mixing bowl B. salad server C. salad spinner D. cutting boards

    2. Used to hold salad ingredients for mixing, or for tossing.


    A. knives B. cutting board C. mixing bowl D. salad server

    3. Salads that can be served as a full meal because it contains substantial portion of meat, poultry,
    seafoods, fruits and vegetables.
    A. appetizer salad B. accompaniment salad C. main course salad D. dessert salad

    4. Salads made of mixtures of ingredients that are held together usually with a thick dressing like
    mayonnaise.
    A. green salads B. vegetable salads C. composed salads D. bound salads

    5. Salad ingredients are arranged on plate rather than being mixed together
    A. fruit salad B. composed salad C. bound salad D. vegetable salad

    6. Which of the following considerations are essential in choosing ingredients for high quality
    salads?
    A. quality and quantity B. texture and color C. freshness and variety D. crispiness and taste

    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 and overcooked
    C. Thoroughly drained and chilled before using
    D. Marinated or soaked in a seasoned liquid

    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

    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 after serving

    10. Which of the following ingredients is not used in making French dressing?
    A. egg yolk B. oil C. vinegar D. sugar

    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 B. garnish C. base D. dressing

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