Prepare a variety of salad and dressing

Question 1

4 components of a salad

Answer 1

Base, body, dressing, and garnishes

Question 2

It gives the definition to the salads placement on the plate or platter

Answer 2

Base

Question 3

it is the main ingredient of the salad, this should be the focal point of the presentation as it is set on top of the base.

Answer 3

body

Question 4

it is used to enhance the flavor, tossed with the body of the salad or served on the side.

Answer 4

Dressing

Question 5

it adds texture, color and form to the salad.

Answer 5

garnishes

Question 6

4 factors to consider in salad preparation

Answer 6

Color, texture, flavor, and shape

Question 7

include ingredients of different _______ for eye appeal, different nutrients, and other healthful components.

Answer 7

Color

Question 8

balance strong and mild flavors.

Answer 8

flavor

Question 9

balance soft with crisp ingredients, juicy with crunchy, fibrous with smooth.

Answer 9

texture

Question 10

cut ingredients in different ______, such as cubes, slices, shredded bits, and wedges.

Answer 10

shapes

Question 11

to achieve perfectly beaten egg whites or whipped cream, use a sturdy whisk.

Answer 11

Balloon whisk

Question 12

the most accurate way to measure dry ingredients.

Answer 12

Dry measuring cups

Question 13

select a sturdy processor that is large enough to handle the volume of ingredients.

Answer 13

food processor

Question 14

it is the fastest way to turn a clove of garlic into small bits.

Answer 14

garlic press

Question 15

the most accurate way to measure liquid ingredients.

Answer 15

Liquid measuring cups

Question 16

it is a separate two-compartment sink which is recommended to clean and prepare fresh product.

Answer 16

Preparation sink

Question 17

it is a device, usually electrically powered, installed under a kitchen sink between the sink’s drain and trap which shreds food waste into pieces.

Answer 17

Food waste disposer or garbage can

Question 18

this is good for holding large boxes of produce, buckets of food, blocks of cheese and anything else that is large, bluky and perishables.

Answer 18

Reach-In refrigerator or walk in cooler

Question 19

it should be smooth, preferably stainless steel and with polished edges to shadow on the work table.

Answer 19

worktables

Question 20

used with a rocking motion to rapidly chop and dice food.

Answer 20

chopper or cutter

Question 21

used for removing the skin of fruit and vegetables.

Answer 21

electric or hand peeler

Question 22

Used for cutting a wide variety of food

Answer 22

Knives

Question 23

it is color-coded for specific use.

Answer 23

Cutting boards

Question 24

it is used to ensure that cooked food is held at safe temperature until it served.

Answer 24

Thermometer

Question 25

it is used during salad preparation.

Answer 25

disposable plastic gloves

Question 26

3 types of salad ingredients

Answer 26

Lettuce and green leaves plants, fruits and vegetables, and meat and fish

Question 27

use to make a salad quickly is the iceberg variety.

Answer 27

Lettuce and green leaves plants

Question 28

3 types of salad dressings

Answer 28

Vinaigrette, emulsified dressings, and mayonnaise

Question 29

it is also known as French dressing. Traditional vinaigrette is a combination of vinegar, oil, and seasoning.

Answer 29

Vinaigrette

Question 30

an emulsion is a mixture of two liquids that do not naturally mix such as oil and vinegar.

Answer 30

Emulsified dressings

Question 31

it is a cold sauce that is an emulsion of oil and vinegar stabilized with egg yolk and mustard.

Answer 31

mayonnaise

Question 32

3 common ingredients for salad dressings

Answer 32

oils, vinegars, mustard

Question 33

4 types of services

Answer 33

formal, casual, modern, stand up or sit down

Question 34

Served in restaurant as a side dish to the main meal.

Answer 34

Formal

Question 35

Served as part of the buffet.

Answer 35

Casual

Question 36

Served in cafe as a meal that will stand alone.

Answer 36

Modern

Question 37

Some salads are now being served in wraps, type of sandwich

Answer 37

stand up or sit down

Question 38

Keep dressings containing egg or dairy products refrigerated at our below ____.

Answer 38

41°F (5°C)

Question 39

Use gloves or utensils to handle salad ingredients because salad is a _________________.

Answer 39

Ready to eat food