Quiz For Prepare food for cold presentation

1. Meaning of the Term: (Marks)

A. Simple Salads
--------------------------------------------------------------------------------------------------------------------------
---------------------------------------------------------------------------------------------------
B. Compound
Salads------------------------------------------------------------------------------------------------------------------
-------------------------------------------------------------------------------------------------------
C. APPETIZER
SALADS----------------------------------------------------------------------------------------------------------------
-------------------------------------------------------------------------------------------------------
D. MAIN-COURSE
SALADS----------------------------------------------------------------------------------------------------------------
--------------------------------------------------------------------------------------------------
E. SEPARATE-COURSE
SALADS----------------------------------------------------------------------------------------------------------------
--------------------------------------------------------------------------------------------
F. DESSERT
SALADS----------------------------------------------------------------------------------------------------------------
----------------------------------------------------------------------------------------------------------
H. GELATIN
SALADS----------------------------------------------------------------------------------------------------------------
----------------------------------------------------------------------------------------------------------

2. List three or four salads that may be served &Give reasons for your choices: (Marks)

A. APPETIZER
SALADS----------------------------------------------------------------------------------------------------------------
-------------------------------------------------------------------------------------------------------
B. MAIN-COURSE
SALADS----------------------------------------------------------------------------------------------------------------
--------------------------------------------------------------------------------------------------
C. DESSERT
SALADS----------------------------------------------------------------------------------------------------------------
----------------------------------------------------------------------------------------------------------

3. Dressings based on vinaigrette may be split into 3 groups. Explain ingredients for each group:
(Marks)
 A. Basic vinaigrette
--------------------------------------------------------------------------------------------------------------------------
--------------------------------------------------------------------------------------------------------------------------
---------------------------------------------------------------------------------------------
B. Bound vinaigrette
--------------------------------------------------------------------------------------------------------------------------
--------------------------------------------------------------------------------------------------------------------------
---------------------------------------------------------------------------------------------
C. Cooked vinaigrette
--------------------------------------------------------------------------------------------------------------------------
--------------------------------------------------------------------------------------------------------------------------
-----------------------------------------------------------------------------------------

Quiz For Prepare food for cold presentation

3. Multiple True or False: (Marks)

@ . The preparation of salads requires the following points of care:

A. All raw salad vegetables should be washed and drained thoroughly, as any remaining moisture
will leach out the vitamins and dilute the dressing. (-----------)

B. Lettuce should be torn carefully along the natural fibres, rather than being cut. (-----------)

C. Tearing lettuce tends to bruise it, causing it to turn brown and wilt. (------------)

D. Salads usually have to be crisp, fresh and colourful in their appearance. Some exceptions exist,
such as cucumber salad in sour cream. (------------)

@. The presentation and storage of salads requires the following points of care:
A. All raw salad vegetables should be washed and drained thoroughly, as any remaining moisture
will leach out the vitamins and dilute the dressing. (------------)

B. Salad greens should be dressed as soon as the salad is ready to allow for development of
Flavours. (------------)

C. The taste of a salad is influenced by the choice of dressing, the ingredients and the
Texture. (-------------)

D. Avoid cross-contamination and store prepared produce in the refrigerator below 5°C, covered
neatly and labelled. (-------------)

@. The following guidelines help to ensure neat presentation, freshness and visual appeal of hot
and cold canapés:
A. Cold canapés can be prepared well in advance if aspic is used. (-------------)

B. A ruler or layout plan can help to arrange canapés neatly onto a service platter. (------------)

C. Quality canapés require a harmonious balance of colours, flavours and ingredients. (-------------)

D. Food items should be bite-sized so they can be eaten easily, e.g. at cocktail parties. (-------------)

E. Due to the sealing properties of aspic, canapés can be displayed for prolonged periods. (----------)

F. Cold canapés should be prepared as close to service as possible as their quality deteriorates
rather quickly. (-------------)

Quiz For Prepare food for cold presentation

4. Match Pictures and find the right names of the ingredients: (Marks)

Describe Lettuce types

--------------------------------------------------------------------------------------------------------------------------
--------------------------------------------------------------------------------------------------------------------------
--------------------------------------------------------------------------------------------------------------------------
--------------------------------------------------------------------------------------------------------------------------
---------------------------------------------------

Describe herbs for salad

--------------------------------------------------------------------------------------------------------------------------
--------------------------------------------------------------------------------------------------------------------------
--------------------------------------------------------------------------------------------------------------------------
-------------------------------------
 Describe fruits for salad
--------------------------------------------------------------------------------------------------------------------------
--------------------------------------------------------------------------------------------------------------------------
--------------------------------------------------------------------------------------------------------------------------
--------------------------------------------------------------------------------------------------------------------------
----------------------------------------------------

Quiz For Prepare food for cold presentation

5. Drag the workflow example for the preparation of canapés into the correct order. (Marks)

A. ----------------------------------------------------------------------------------------------------------------

B. -----------------------------------------------------------------------------------------------------------------

C. -----------------------------------------------------------------------------------------------------------------

D. ----------------------------------------------------------------------------------------------------------------

E. -----------------------------------------------------------------------------------------------------------------

F. -----------------------------------------------------------------------------------------------------------------

6. Drag the equipment which can be used as an aid for the preparation of canapés: (Marks)

1. ------------------------------------------------------ 2. ---------------------------------------------------------

3. ----------------------------------------------------- 4. ---------------------------------------------------------

5. ----------------------------------------------------- 6. --------------------------------------------------------

7. Drag the correct type of salad to the traditional ingredients: (Marks)

A. Waldorf
salad-------------------------------------------------------------------------------------------------------------------
-----------------------------------------------------------------------------------------------------------
B.
Coleslaw--------------------------------------------------------------------------------------------------------------
-----------------------------------------------------------------------------------------------------------------------

C. Bavarian potato
salad-------------------------------------------------------------------------------------------------------------------
------------------------------------------------------------------------------------------------

D. Indian rice
salad-------------------------------------------------------------------------------------------------------------------
--------------------------------------------------------------------------------------------------------
E. Nicoise
salad-------------------------------------------------------------------------------------------------------------------
------------------------------------------------------------------------------------------------------------
F. Greek
salad-------------------------------------------------------------------------------------------------------------------
--------------------------------------------------------------------------------------------------------------------------
--------------------------------------------------------------------------------------------------------------
H. Indian chicken
salad-------------------------------------------------------------------------------------------------------------------
--------------------------------------------------------------------------------------------------------------------------
---------------------------------------------------------------------------------------------

Quiz 8065-02 Unit 105 Prepare food for cold presentation

8. Describe Guidelines for Arranging Salads: (Marks)

A.
--------------------------------------------------------------------------------------------------------------------------
-----------------------------------------------------------------------------------------------------------------------
B.
--------------------------------------------------------------------------------------------------------------------------
-----------------------------------------------------------------------------------------------------------------------
C. -----------------------------------------------------------------------------------------------------------------------
--------------------------------------------------------------------------------------------------------------------------
D.
--------------------------------------------------------------------------------------------------------------------------
-----------------------------------------------------------------------------------------------------------------------
F.
--------------------------------------------------------------------------------------------------------------------------
-----------------------------------------------------------------------------------------------------------------------

9. DESCRIBE TYPES OF SANDWICHES& LIST THREE EXAMPLES: (Marks)

A.
--------------------------------------------------------------------------------------------------------------------------
--------------------------------------------------------------------------------------------------------------------------
--------------------------------------------------------------------------------------------------------------------------
-----------------------------------------------------------------------------------------------------------------------
B.
--------------------------------------------------------------------------------------------------------------------------
--------------------------------------------------------------------------------------------------------------------------
--------------------------------------------------------------------------------------------------------------------------
----------------------------------------------------------------------------------------------------------------------

10 .DESCRIBE THE MENING OF THE TERM (Marks)

A. Club
Sandwich-------------------------------------------------------------------------------------------------------------
----------------------------------------------------------------------------------------------------------------
B. Tea
Sandwich-------------------------------------------------------------------------------------------------------------
-----------------------------------------------------------------------------------------------------------------
C. Grilled
Sandwich-------------------------------------------------------------------------------------------------------------
-------------------------------------------------------------------------------------------------------------
D. Open-Faced
Sandwich-------------------------------------------------------------------------------------------------------------
------------------------------------------------------------------------------------------------------

GOOD LUCK………………………………… CHEF ALI SALEH