Share Q2 Periodical Reviewer (part 3)
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What factors should you consider if you serve hot foods while hot and cold foods while cold?
serve food immediately
Celine prepared a simple salad for her mother’s birthday, she followed the guidelines for arranging salads. She used tomatoes, carrots, cucumber, and lettuce. What guidelines did she apply?
a good balance of colors
It should have mild, sweet flavor, and can make excellent salad dressing but not appropriate with every food. What ingredient of salad dressing is described in this statement?
OIL
A simple oil and vinegar dressing is called ____________because the two liquids always separate after being shaken. (dressing ,emulsifier, permanent emulsion, temporary emulsion)
temporary emulsion
It is used to hold and wash salad leaves in a slotted basket that is made to spin by hand, and remove all the water off the leaves into the outer container
Salad spinner
It is a salad that the chef would combine all ingredients in the bowl. What salad is described?
Tossed salad
They are colorful and attractive, inexpensive and may use left- over fruits (except fresh pineapple), vegetable, and meats, and may be prepared in advance and kept for consumption for several days.
bound Salad
Below are some ingredients for salad making. Which of the following ingredients is not a protein food? (cheese,eggs, meat and fish ,romaine lettuce)
romaine lettuce
A kind of salad that stimulates appetite which has fresh, crisp ingredients and flavorful dressing.
appetizer salad
In making salad you must use ingredients that are fresh, ripe and in season” what important factors in salad preparation emphasize this statement?
Quality of ingredients
It is the process of offering the salad to the guests in a stylish and pleasing manner. (food presentation ,plate presentation,preservation, storing)
food presentation
One of the most important activities done after preparing salad.(cooling,heating,safety handling, storing)
storing
