1. Which of the following do not belong to the group? a. Chinese Cabbage b. romaine lettuce c. Spinach d. Cauliflower
2. Which statement is true in preparing fruit salad?
a. Often arrange, mixed or tossed of most fruits that are delicate and easily broken.
b. Prepared and seasoned the ingredients separately.
c. Cooked to a firm, crisp, texture and good color,
d. Some ingredients are being marinated.
3. It is a liquid or semi liquid that is used to flavor salads.
a. seasonings b. flavorings c. salad dressings d. dressing
4. What is the ration of oil and vinegar in a basic vinaigrette dressing?
a. 4 parts oil to 1 part vinegar c. 2 parts oil to 1 part vinegar
b. 3 parts oil to 1 part vinegar d. 1 part oil to 1 part vinegar
5. Example of this dressing is the mayonnaise.
a. oil and vinegar dressing
c. bound dressing
b. emulsified dressing d, mayonnaise dressing
6. The uniform mixture of two mixable liquids, oil, and vinegar is called
a. emulsion b. mixing c. suspension d. none of the above
7. Which is true about temporary emulsion?
1. After ingredients are shaken they tend to separate.
II. When two liquids are shaken or mixed harder, the longer it takes to separate.
a. I only
c. either I and Il
b. ll only
b. neither I and II
8. Which of the following ingredients is an example of an emulsifier in a salad dressing?
b. vinegar c. lemon juice d. egg yolk
9. Which of the following guidelines in making bound salad is not true?
a. Cooked ingredients must be thoroughly cooled first before mixed in the mayonnaise.
b. Some of its ingredients may be marinated first before using.
c. Portioned using a scoop to give height and shape to the salad.
d. Dressings shall be sweet.
10. Which is not true about the guidelines in making a gelatin salad?
1. Portioned using a scoop to give height and shape to the salad.
II. Any fruits can be added fresh for it will not affect the gelatin.
a. I only
b. either I and II
a. ll only
b. neither I and 11