Q2 PERIODICAL reviewer (part 2)

It is a primary ingredient of salad dressing that has a good, clean sharp flavor and about 5% acidity.

It is an essential ingredient for mayonnaise and is considered as strong emulsifier.

It is a type of dressing made with little or no oil and with a starch thickener. (thousand island, cooked, uncooked , french))

What is the process called when you combine two liquids that don’t naturally mix like oil and vinegar?

Filipino celebrity chef Ninong Ry prepared a layered fashion salad in a clear container. She put lettuce first as the base, then the body (protein), followed by the dressing and then garnished

Which of the following factors should you consider if you serve hot foods while hot and cold foods while cold?

Do not add raw pineapple and papaya to gelatin salad because these fruits contain enzymes (bromelain and papain, respectively) that may result _________.

Sharice adds an edible decorative item to her salad to make it attractive and flavorful.What do you call the structure of salad she added?

It is a seasoned liquid or semi liquid added to the body of the salad to give added flavor, tartness, spiciness, and moistness.

It is one of the sanitary practices in presenting salad and dressing.(Wear hand gloves, Sweep the floor,Wipe tables and chairs,Wash hands before handling food.

They are called “salad sets” that holds the ingredients of salad to make tossing easier.

It is a part of plated salad which has cup-shaped leaves of lettuce and gives height to the salad.

When creating any salad, only the ____ ingredients should be used. (crunchy and flavorful,fresh and high quality ,high quality and expensive,ripe