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Activity in Salad

FOR REFERENCE

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Francisco Jr Baniqued
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11 views2 pages

Activity in Salad

FOR REFERENCE

Uploaded by

Francisco Jr Baniqued
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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NAME:_________________________ Score_____

Year and Section_________________


MULTIPLE CHOICE: I. DIRECTION: Read each questions / statements
carefully before reading the answer options. When you have a clear idea
of the questions, find your answer then write the letter of your answer on
the space provided.

PART I: TOOLS, EQUIPMENT, UTENSILS NEEDED IN PREPARING SALAD


1. What is the best quality of cutting knife to be used in preparing salads?
A. Pointed B. flat C. Thin D. Sharp
2. What tool must used to remove excess water from the salad green?
A. salad spinner B. Mixing bowl C. salad server D. Zester
3. Which of the following salads that is composed by arranging (not mixed) two or
more elements attractively in plate?
A. Green salad B. Bound salad C. Fruit salad D. Composed salad D. Composed salad
4. Which of the following salads usually have thick dressing like mayonnaise?
A. Fruit salad B. Green salad C. Bound salad
5. Which of the following salads stimulate appetite and looks appealing?
A. Appetizer salad B. Accompaniment Salad C. Dessert Salad D. Separate course
Salad
6. Which of the following salads serve after the main course to cleanse the palate?
A. Appetizer salad B. Accompaniment Salad C. Side dish Salad D. Separate course
Salad
7. The following are miscellaneous of gelatin salad EXCEPT
A. Gelatin B. pecans C. Almonds D. Bacon
8. Which of the following is NOT a protein food?
A. Ham B. Bacon C. asparagus D. cheese
9. Which of the following statement is NOT correct in preparing salad greens?
A. Refrigerate colander without cover to have air circulation.

B. Do not wash greens too tightly or pack firmly.


C. Refrigerate colander covered with damp towels.
D. Crispness can be stored by refrigerating properly.
10. Which of the following equipment can preserve the freshness and crispness of
salad greens?
A. Oven B. Blender C. Refrigerator D. Freeze

Name__________________________ Score______

Year and Section_________________


Part II: CLASSIFICATION OF SALADS ACCORDING TO THEIR
FUNCTIONS IN THE MEAL.
Direction: Classify the following salads according to their functions
in meal. Write your answer on the space provided.
APPETIZER SALAD DESSERT SALAD
ACCOMPANIMENT SALAD SIDE DISH SALAD
MAIN COURSE SALAD

________________1. Caesar Salad


________________2.Caprese Salad
________________3. Greek Salad
________________4. Grilled Chicken Salad
________________5. Tuna Salad
________________6. Shrimp Salad
________________7. Coleslaw
________________8. Macaroni Salad
________________9. Potato Salad
________________10. Fruit Salad
________________11. Chocolate Salad
________________12. Vanilla Bean Salad
________________13. Garden Salad
________________14. Green Salad
________________15. Vinaigrette Salad

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